The Claim
Consumption of fermented dairy products such as yogurt and soured milk is associated with lower all-cause mortality and reduced risk of fractures in women, whereas non-fermented milk is associated with higher mortality and fracture risk, indicating a differential effect potentially attributable to fermentation.
What the research says
Supports is higher
Support is ahead, but a single strong opposing study can change this.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Women who consume fermented dairy products like yogurt and soured milk have lower rates of death and bone fractures compared to those who consume non-fermented milk.
See the scientific wording
Fermented dairy products such as yogurt and soured milk are associated with lower mortality and fracture risk in women, contrasting with the negative associations observed for milk, suggesting that fermentation may mitigate potential harms of lactose or galactose.
When people drink milk, their bodies break down lactose into galactose, which causes cells to produce harmful molecules that damage tissues and trigger inflammation. This damage weakens bones and speeds up aging, increasing the risk of fractures and death. Fermented dairy like yogurt has much less galactose because bacteria eat it during fermentation, so fewer harmful molecules are made, bones stay stronger, and the body ages more slowly.
What the research says
1 studyStudy: Milk intake and risk of mortality and fractures in women and men: cohort studies
The study found that women who drank a lot of regular milk had more broken bones and died more often, but those who ate yogurt or sour milk had lower risks — suggesting fermentation makes dairy safer.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.