Milk minerals

Milk contains between 7 and 8 grams of minerals per 1 litre of milk. This fraction contains calcium, magnesium, sodium and potassium for the main cations and inorganic phosphate, citrate and chloride for the main anions.

As the human body does not manufacture them, minerals must be provided by the diet. They are essential in many physiological roles, including enzyme function, bone building, maintenance of water balance and oxygen transport.

From infant to adolescence, mineral intake is essential for normal growth and development. It is particularly relevant during this period, as minerals help develop the peak bone mass that the body will depend on for life: high peak bone mass has been associated with a lower risk of osteoporosis and therefore maximising bone mass during growth is one of the best preventive strategies for growing and ageing well.

This mineral intake must be maintained in the diet of seniors to prevent bone disorders, fracture risks, cardiovascular risks…

Sports nutrition also gives minerals a special place in the diet, by promoting muscular contraction, hydration and the transport of the nervous message from the brain to the muscles. This contribution helps to maintain bone density and thus the resistance of the bone required during regular practice.

piece of runny cheese: the cut Camembert laid out on a table