# Cow's Milk Positively Impacts Bone Formation by Regulating the Osteocalcin Pathway Compared to Transgenic and Non‐Transgenic Soy‐Based Beverages in BALB/c Mice

## TL;DR

Cow's milk improves bone health more than soy-based drinks by boosting bone structure and osteocalcin in mice.

## Contribution

This study demonstrates cow's milk's superior impact on bone formation compared to transgenic and non-transgenic soy beverages.

## Key findings

- Cow's milk increased trabecular density, bone area, and osteocalcin production in mice.
- Transgenic soy reduced cortical thickness, collagen content, and increased bone porosity.
- Non-transgenic soy led to reduced cortical thickness and increased diaphysis diameter.

## Abstract

Bone health is influenced by nutrition, with milk being one of the main dietary sources of calcium. However, many people are reducing their milk intake in favor of plant‐based alternatives. This study compares the effects of cow's milk and soy‐based beverage supplementation on femur morphofunctional parameters in BALB/c mice. The animals were randomized into four groups treated for 42 days with distilled water (G1), non‐transgenic soy drink (G1), transgenic soy drink (G1), and cow's milk (G1). After euthanasia, femurs were collected for morphological and biomechanical analyses. G3 animals exhibited reduced phosphorus levels, cortical and trabecular thickness, diaphyseal diameter, type I collagen content, and increased porosity in the cortical bone. Conversely, G4 animals showed greater trabecular density (+20%), bone area (+20%), and trabecular width (+150%), as well as lower volume density of the medullary canal and trabecular separation. These animals also exhibited increased osteocalcin immunostaining, magnesium, phosphorus, and calcium levels; reduced diaphyseal porosity; and increased bone weight, suggesting that cow's milk positively impacts bone formation by stimulating osteocalcin production (+5%), especially compared to transgenic soy‐based beverages. Therefore, our findings indicate that cow's milk may offer a safer alternative to soy‐based beverages for promoting bone health.

Comparison of the effects of cow's milk and transgenic soy‐based beverages on bone health in BALB/c mice. Cow's milk promoted higher trabecular density; improved bone structure; and increased osteocalcin, calcium, and phosphorus levels. The non‐transgenic soy beverage led to reduced cortical thickness and increased diaphysis diameter, while the transgenic soy beverage resulted in decreased diaphysis diameter, cortical bone thickness, type I collagen content, and increased pore formation.