 Okay, good morning again. The story will start with this observation. When we look at the musculoskeletal evolution with aging, there are two processes. On the left-hand side, the loss of muscle mass, and on the right-hand side, the loss of bone mineral density taken as a reflection of the bone mass. But when you look at some function, strength and power is decreasing with a higher magnitude as compared with the mass regarding the muscle. And when you look at the bone strength here, calculated by Finite Lemma's analysis, the decrease is a higher magnitude as well. And this could be related to some component of bone strength which are not captured by the measurement of bone mineral density, which remains for the diagnosis of a surface. And when you look at the bone, it's a bank coming from Switzerland that I cannot avoid to take this comparison. And it's a bank with a portfolio in which you have the mass but several structural component allowing the bone to be good. And then you have an income which is bone accrual and you have some expenses and this is bone loss. And what we are rapidly discussing today is how the protein intake, particularly those of dairy origin, could affect both the accrual and the loss. First of all, the accrual. And here we have some mechanism. We know that the gross hormone IGF-1 system is affecting not only the bone, but the muscle as well. And we know that the dietary proteins could influence the synthesis of IGF-1 not only at the liver level but probably also at the peripheral parenchymes and particular bone. And here we have in addition some specificity. We know that the synthesis of IGF-1 is related to some specific amino acid. The aromatic one, tryptophan, phenylalanine, whereas the branch one like leucine is directly affecting another muscle enzyme which is related to muscle protein synthesis. And then the IGF-1 indirectly is stimulating the synthesis of vitamin D active vitamin E metabolites ensuring enough calcium and phosphate to mineralize the newly deposited bone. And then they also data showing that the kidney is responsive to IGF-1 with an increase in the renal tubular absorption of phosphate. But as you know, the gross is mostly genetically determined and we are following a track which starts probably even before birth. But the effect of protein in particular nutrition in general is probably playing a role even before the conception or at least during the pregnancy. And there are a few examples indicating that what the mother is eating during the pregnancy or drinking in terms of dairy products is affecting the bone status even eight to nine years after the birth. Here are two examples, one from India showing that milk intake during pregnancy is leading to better bone when the child is eight to nine years of age. And the same is true when there is some evaluation of the so-called prudent diet in which yogurt and cheese are included. But it seems that the dairy product intake even before the conception could have an effect on the bone status of the child allowing the child to take a better track than the one which would be just genetically determined. Then if we look at the relationship between the spontaneous protein intake and the yearly growth, the yearly accumulation of bone mineral content at the lumbar spine level, if you take a population of adolescent between the age of eight and 18 on the right hand side, there is no association. But suggesting maybe some window opportunity, if you look at the left hand side and specifically to the children before puberty, in this case, there is a positive relationship. The higher the protein intake, the higher the increase in bone mineral content, and this remains after adjustment for the calcium intake indicating that probably we are here facing a specific effect on the growth of the bone. But you will say these are association studies. What about intervention studies? And actually we do not have some intervention studies specifically with proteins, but we have a large variety of different trials with dairy products and particular milk. And this is at least probably incomplete, but believe me, all of these data are positive. Milk, yogurt, cheese associated with a higher bone growth has evaluated with bone mineral density or even evaluated looking at the size of the bone or the cortical area. So it seems that there's some positive association. And conversely, there are a few examples that those kids avoiding dairy products are at higher risk of fracture. One study in New Zealand, and probably the kids avoiding dairy products represent between 17 and 20% of the children in general, and those kids have a higher risk of fracture as compared with those taking regularly some dairy products. And this has been confirmed in Poland, the second example I'm giving, and particularly in the girls, those with a milk-free diet have a 4.6 higher risk of having a fracture during the childhood at adolescence. So this was for the kids, and since we have to be a bit fast, now I'm skipping the middle part of the life to go through the elderly. And you see here some observational study with a measurement of bone marrow density at the proximal level of a four-year period in normal elderly people with a normal diet. And when this diet is distributed to quartiles according to the protein intake, you see that both in men and in women, those with a lower protein intake, Q1, as suggested before by the devolve, have a higher loss of bone as compared with those in the Q4, those with a higher protein intake. But I like to emphasize these are not extreme, those are normal people in the frame of the Framingen study, and they are not too many extreme in terms of protein intake. Then the question I was raising before, before it's bone marrow density, but as we said, this does not capture all the component of bone strength. So the next question was, is there some relationship between protein intake and specifically the milk or dairy products? And even in this cross-sectional study it was possible to record the yogurt intake which represented approximately 5% of the total protein intake. And you see here a few data at the distal tibia. These are positive association for total density, cortical density, cortical area, cortical thickness. Inverse relationship with cortical porosity, trabecular number, tear space, trabecular spacing, the space between the trabeculae, and here we have some inverse relationship. And those data in white with a star, those are the correlation which were positive, significantly, statistically significant when the yogurt was related to the bone microstructure in this very homogeneous population of 68 years or women. Now, this association, what about the intervention study? And here too we have a large series of different trials looking at the effect of dairy products, milk, cheese, yogurt, and you see here, to make the story short, all are positive, there is a decrease in bone turnover, there is a decrease of PTH with a protein intervention, and in two or three trials, there are some decrease in the loss of bone mass occurring with age. So all are more or less positive, and once again, in white, these are illustrated in the topic of today, the intervention was comprising some soft cheese or fermented cheese and yogurt as well, confirming that even if the level of significance is still to be improved, there are some suggestions from randomized controlled trials that it's possible to see a positive effect of dairy products and yogurt on the bone health in the elderly people. But then, most of these trials were coming from Europe and some of Canada, and you know that from one country to the other, the content in protein and calcium depends on the country. In the upper part of the slide, you see the yogurt content here in the US as provided by USDA National Nutrient Database, and you see that to have a yogurt probably partable with a good consistency, there's some addition of milk powder, and this could account for an increase nearly 50% in terms of calcium, 50% in terms of protein. Whereas in those trials in the lower part of the slide with yogurt coming from some French factories, in this case, this is plain milk and this nearly no enrichment. So from one country to the other, the interpretation of the data relating bone in response to dairy products in particular yogurt should be considered and taken into consideration. Then what about after the fracture? And we know that the patient with a hip fracture is particularly caught in deficient. The record was approximately 0.4 gram per kilogram of body weight. The RDA as mentioned by the previous speaker, point A. Probably in the elderly, what is recommended is one to 1.2. And here just by giving 20 grams of casein derivatives to these patients after the hip fracture over six months period, it was possible to prevent by 50% the decrease in bone mineral density at the contralateral side as compared with the fracture. And then if you look at what's the term of mechanism, we are coming back to the story of IGF-1 and here in two models of elderly patient with a high probability of protein deficiency. On the left hand side, there's a frail elderly in the hospital, the geriatric hospital. They are very old. The oldest patient in this trial was 105 years old. And on the right hand side, the patient with a hip fracture, comparing the contral, those receiving nothing, you see that it's possible already by one week, two weeks, three weeks to see an increase in term of IGF-1 in those patients receiving some 20 grams of a mixture of whey protein and essential amino acid. And finally, I will not review all the story about the muscle, but since the connection to lead to a fracture is a fall muscle weakness and the supposes bone strength degradation, you see here, one of the trial we'll just refer to before on the left hand side, a randomized contral trial in the frail elderly, looking at the effect of milk protein on a composite evaluation of muscle function, which is the SPPB, looking at the strengths, the gait speed and the balance. And you see there was a significant increase in those patients receiving the milk protein concentrate. And on the right hand side, looking at one of the component of the fracture risk, the falls, it was possible to demonstrate in this trial that milk protein plus a little bit vitamin D obviously and some counseling, this was associated with a lower risk of falling. So altogether, better bone, less bone loss and less falls, you could expect some reduction in the risk of fracture, but at the present time, we have no investigation, we have no strong data indicating that in a randomized contral trial, some dairy products or even yogurt-derived protein associated with this fracture. So in conclusion, based on what you have seen before, despite the fact we have no systematic review, we have no meta-analyzer on the topic, in this last issue of the European guidance in terms of management of osteoporosis, we took the step to say, well, we have some recommendation in terms of calcium, vitamin D and proteins, but maybe it's so difficult to achieve this recommendation, maybe we should recommend the use of the 45 fermented dairy products to help to have enough protein, enough calcium and enough vitamin D and despite the limitation I was referring to before, it's written, it's published last year in an issue of osteoporosis international, so maybe the use of fermented dairy products to allow the elderly patient to have enough calcium, vitamin D and protein should be considered as well. Thank you very much.