Evidence supporting the use of: Dry Milk
For the health condition: Calcium Deficiency
Synopsis
Source of validity: Scientific
Rating (out of 5): 4
Dry milk, also known as powdered milk, is scientifically validated as a source to support or treat calcium deficiency. It is produced by evaporating milk to dryness, preserving most of the nutrients found in fresh milk, including calcium. Calcium is an essential mineral required for bone health, muscle function, nerve signaling, and vascular contraction. According to the USDA FoodData Central and multiple dietary guidelines, one cup (about 240 ml) of reconstituted nonfat dry milk typically provides around 300 mg of calcium, similar to fluid milk. This makes dry milk a practical alternative in situations where fresh milk is not available or convenient.
Numerous studies and reviews on dietary calcium intake highlight dairy products, including dry milk, as effective options for meeting daily calcium requirements. The bioavailability of calcium from dry milk is comparable to that from fresh milk, as demonstrated in clinical trials assessing calcium absorption and bone health outcomes. Organizations such as the National Institutes of Health (NIH) and the World Health Organization (WHO) recognize milk and its derivatives as key dietary sources of calcium, useful in both prevention and management of calcium deficiency.
While dry milk is not a "medicine" for calcium deficiency, its use as a dietary supplement or food fortification agent is based on robust scientific evidence regarding its calcium content, absorption, and effectiveness in supporting bone health. Therefore, its use to support or treat calcium deficiency is well substantiated by scientific research.