Goat Milk Outperforms Cow’s Milk in Muscle Health Study

New research suggests a surprising dietary shift for aging adults

For generations, the narrative has strongly favored cow’s milk as the cornerstone for robust bone health. However, emerging scientific findings are challenging this long-held belief, pointing towards goat milk as a potentially superior option, particularly for combating age-related muscle decline.

Unpacking the Research Findings

A recent study published in the journal *Food Science and Nutrition* investigated the effects of different milk types on aging mice experiencing sarcopenia, a common condition characterized by progressive muscle loss. Researchers administered a drug to induce this condition and then supplemented the animals’ diets with either goat or cow milk variants.

The results indicated that while both dairy supplements helped alleviate lean weight loss, only goat milk products significantly reduced fat weight. Notably, low-fat goat milk fortified with vitamin D and calcium emerged as the most effective in the study.

Goat Milk’s Edge in Combating Sarcopenia

Sarcopenia affects a substantial portion of the global older adult population, contributing to increased risks of falls, frailty, and escalating healthcare expenses. While resistance training and high-protein diets are current recommendations, this research highlights dairy’s role, with a particular emphasis on goat milk.

The study suggests that goat milk, especially in its low-fat, fortified forms, may offer enhanced anti-inflammatory properties, improved gut health, and more potent muscle-building benefits when compared to conventional cow’s milk. This could represent a significant dietary consideration for maintaining muscle mass and overall health in later life.

Beyond Bones: Other Benefits of Goat Milk

Goat milk’s potential health advantages extend beyond muscle health. It has been linked to longevity in populations such as those in Sardinia, Italy, who attribute their long lives partly to its rich content of potassium and stress-relieving tryptophan.

Per serving, goat milk contains approximately 33% more potassium than cow’s milk, a mineral vital for fluid balance, muscle function, and heart health. Furthermore, it is generally easier to digest due to smaller fat globules and a lower concentration of the allergenic A1 casein protein.

This makes goat milk a more accessible option for individuals with mild lactose sensitivity and a less inflammatory choice. It also naturally boasts higher levels of beneficial compounds like oligosaccharides and medium-chain triglycerides, which provide antioxidant and antimicrobial effects.

Consumers can readily find goat’s milk at most major grocery retailers, offering a convenient way to explore its potential health benefits.