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Correction to: Osteoporosis International (2018) 29:1221–1222
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“Not mentioning that fermented milk has potential probiotic antioxidant and anti-inflammatory effects, effects on gut microbiota [2], and that the galactose content is 5-32% lower (depending on type and storage time) than that of milk [20, 21] results in a skewed argument.”
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The online version of the original article can be found at https://doi.org/10.1007/s00198-018-4397-9
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Byberg, L., Michaëlsson, K. Correction to: Comments on Feskanich et al.: Milk and other dairy foods and risk of hip fracture in men and women. Osteoporos Int 30, 699 (2019). https://doi.org/10.1007/s00198-019-04861-7
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DOI: https://doi.org/10.1007/s00198-019-04861-7