The Amazing Benefits of Goat Milk Discovered

Regular consumption of dairy products may slow down the development of sarcopenia - age-related loss of muscle mass and strength. This conclusion was reached by researchers who published their work in Food Science & Nutrition: in experiments on mice, four types of dairy products improved muscle tissue indicators and reduced inflammation.

Scientists studied the effects of whole and skimmed goat milk, as well as a variant enriched with vitamin D and calcium, and compared them with cow's milk. For eight weeks, mice with induced sarcopenia were given these products. All variants increased muscle tissue mass and activated the PI3K/Akt/mTOR pathway responsible for muscle growth and recovery. The most pronounced effect was observed with goat milk supplemented with vitamin D and calcium: it enhanced the expression of genes associated with muscle regeneration.

Additionally, the products reduced levels of inflammatory markers (CRP, IL‑1β, IL‑6, TNF‑α) and normalized autophagy processes, promoting cell cleansing and renewal. Microbiota analysis showed an increase in beneficial bacteria, including Leuconostoc and Lactococcus.

The authors emphasize that the results were obtained on a mouse model, but they provide new grounds for considering dairy products - especially those enriched with vitamin D and calcium - as a potential tool for preventing and slowing down sarcopenia.