University of Saskatchewan researchers investigate pea milk’s potential for bone health

A new research project at the University of Saskatchewan (USask) is investigating whether pea milk could provide greater bone health benefits than dairy, potentially paving the way for plant-based alternatives to play a role in osteoporosis prevention.

The study, led by Dr Phil Chilibeck, a Professor at USask’s College of Kinesiology, aims to examine the effects of pea protein, ingested as pea-based milk, on bone strength compared to dairy. The research is funded in part by the Agriculture Development Fund (ADF), a government-supported initiative for advancing agriculture and agri-food science.

“We were surprised to find that pea protein, for some reason, had just as good or even superior benefits compared to dairy milk,” said Chilibeck. “Pulses (like peas) are good for everyone. If we can show that they’re beneficial for bone health, it opens up a new market for pulses.”

Chilibeck’s interest in pea protein for bone health originated from an earlier study that analyzed the effects of various milk proteins—dairy, pea, and almond—on young athletes. Given that animal-based proteins are often considered nutritionally superior, the team initially expected dairy protein to yield better results.

However, they observed that gains in muscle mass were comparable between dairy and pea milk, but the pea-based protein demonstrated a striking benefit in bone geometric measures, particularly in the hip bone. These measures are predictive of overall bone strength. This unexpected finding has led Chilibeck and his team to expand their research to a new demographic: older adults.

The latest study will assess whether pea milk can provide significant benefits to individuals over the age of 50, a group at higher risk for osteoporosis. Participants will engage in a structured workout regimen, with different groups consuming one of three types of milk—dairy (control group), almond, or pea—after exercise to measure which provides the most support for bone health.

Osteoporosis is a condition that weakens bones, making them fragile and more prone to fractures. It affects millions of older adults worldwide, particularly women post-menopause. Regular exercise and a diet rich in bone-supporting nutrients such as calcium and protein are crucial in slowing its progression. Chilibeck believes that if the study confirms the bone-strengthening potential of pea milk, it could provide an important dietary option for osteoporosis prevention and management.

“We do a lot of research in the area of osteoporosis prevention,” he said. “We’re excited to engage this population and give them the benefit of a supervised exercise program along with a nutritional supplement that could enhance the effects of that program for improving their bone health.”

Beyond the health implications, a positive outcome from the study could also boost demand for pulses in the agricultural and food sectors. Canada is one of the world’s largest producers of peas, and new findings on their nutritional benefits could open up further commercial opportunities for pulse-based products.

While the plant-based milk sector has seen rapid growth in recent years, most research has focused on environmental benefits rather than health outcomes. If pea milk proves beneficial for bone strength, it could strengthen the case for plant-based dairy alternatives beyond sustainability arguments, offering functional advantages over traditional dairy.

Chilibeck’s excitement about the project stems from the unexpected nature of his findings and the potential for real-world applications.

“That’s the most exciting thing for me—when you find something that’s unexpected and then you can have a new recommendation for improving health,” he said.

The study is still in its early stages, but if the results confirm that pea milk offers superior or comparable bone health benefits to dairy, it could reshape dietary recommendations for older adults and athletes alike. The findings could also encourage food companies to further develop functional plant-based protein beverages designed to support bone health.