Soy yogurt is considered a potential dietary support for osteoporosis primarily because of its content of isoflavones (phytoestrogens), protein, calcium (when fortified), and other micronutrients. Scientific studies suggest that soy isoflavones, such as genistein and daidzein, may have a mild estrogen-like effect that can help reduce bone loss in postmenopausal women, a population at high risk for osteoporosis. Several randomized controlled trials and meta-analyses have indicated that soy isoflavone supplementation can positively influence bone mineral density (BMD), particularly in the lumbar spine, although the magnitude of these effects is generally modest.

Soy yogurt, as a fermented soy product, retains these isoflavones and provides plant-based protein, which is also beneficial for bone health. Additionally, many commercial soy yogurts are fortified with calcium and vitamin D, both essential for bone mineralization and osteoporosis prevention. However, it should be noted that the clinical evidence supporting soy yogurt specifically (as opposed to soy isoflavone extracts or whole soy foods) is limited, and most studies focus on overall soy intake. While the mechanism is biologically plausible and some supportive data exist, expert guidelines still prioritize established osteoporosis therapies and adequate intake of calcium and vitamin D over soy-based interventions. Thus, while soy yogurt can be considered a supportive dietary component, it is not a primary or sole treatment for osteoporosis.