TABLE 4.

Characteristics of randomized controlled trials that assessed the impact of fermented milk product (cheese or yogurt) consumption on bone turnover markers¹

Author (reference)	n	Participant characteristics	Age, mean ± SD, y	Design	Intervention2	Control	Duration	Bone formation markers	Bone resorption marker	Reported results
Heaney et al. (56)	29	All white; usual calcium intake <600 mg; BMI: 27.3 ± 3.9 kg/m2	61 ± 4.3	Cross-over	3 servings/d of fruit-flavored yogurt (n = 29)	3 servings/d of jelled fruit-flavored snack (n = 29)	7–11 d	N/A	NTX	−8.2 nmol BCE/g creatinine (22% lower than control)
Bonjour et al. (57)	71	Postmenopausal ≥3 y; usual calcium intake <600 mg; BMI: 22.9 ± 2.5 and 23.1 ± 2.2 kg/m2	57 ± 3.9	Parallel	200 g of skimmed-milk, soft, plain cheese (n = 36)	Usual diet (n = 35)	6 wk	BAP, OC, PINP	CTX, TRACP 5b	Significant decrease in TRACP 5b in both groups and the decline was greater in the treated group vs. the control group (−0.64 vs. −0.34; P = 0.011)
Johnson et al. (49)3	46	Usual calcium intake >1000 mg/d	73 ± 7.0	Parallel	85 g of processed cheese (n = 23)	No processed cheese (n = 23)	2 mo	OC	N/A	No difference in change of OC concentrations between groups

¹BAP, bone alkaline phosphatase; BCE, bone collagen equivalents; CTX, C-terminal telopeptide of type I collagen; FMP, fermented milk product; N/A, not available; NTX, N-telopeptide of type I collagen; OC, osteocalcin; PINP, procollagen type I propeptides; TRACP 5b, tartrate-resistant acid phosphatase 5b.

²Intervention: Heaney et al. (56), serving size of yogurt was not specified by the authors. Bonjour et al. (57), 2 × 100 g of skimmed milk, soft, plain cheese fortified with 1.25 μg vitamin D and total calcium content of 200 mg per 100 g. Johnson et al. (49), as shown in the table.

³Data for female participants were obtained from authors.