A habitual consumption of milk and dairy products (mozzarella, ricotta, stracchino) causes an increase in the risk of fracture in men and women , but not only: it would also increase the risk of premature mortality from serious diseases. It is the distressing outcome of an almost twenty-year Swedish study by prof. Karl Michaëlsson, who analyzed a sample of over one hundred thousand people among patients with osteoporosis and cancer, divided between adult men and women and groups of volunteers.
According to when hypothesized by the researchers, a high and daily consumption of milk would favor oxidative stress and bone demineralization due to d-galactose, a particular type of monosaccharide, therefore a sugar responsible for the formation of lactose: according to the survey, higher percentages of galactose in the samples analyzed would be related to a greater predisposition to fractures and a greater risk of serious diseases, therefore to a higher mortality .

In summary: this monosaccharide would cause oxidative stress and bone demineralization, that is, the nutritional advantages of milk would be canceled out by the disadvantages . For example, it is true that milk and dairy products are an important source of calcium, but it could be that the disadvantages of a regular consumption of galactose would lead to nullify its benefits: the bones would lose minerals and “substances” in the attempt that the body would do to restore a balance after the action of galactose in the body, namely:
– damage from oxidative stress
– chronic inflammation
– neurodegeneration
– decrease in immune defenses
– epigenetic and therefore genetic modifications
The consumption of milk and dairy products should not be daily , therefore, and should never exceed three glasses of milk per day (600 ml) approximately, while the ideal would be to take no more than 60 ml per day or alternatively no more than 50 grams of dairy products per day.
With a greater consumption of milk, erroneously recommended in case of osteoporosis, the risk of fractures has never decreased, indeed it has increased: the same is the risk of mortality. There is a but, which researchers tend to point out. A greater consumption of fermented milk and fermented dairy products (yogurt, fermented dairy products, kefir milk) and aged cheeses is instead associated with a lower risk of osteoporosis, oxidative stress, premature mortality, especially in women .
Beyond the data collected, the researchers are not certain that there is a cause and effect relationship, but simply invite you to avoid excessive milk consumption.