U of S study pits pea milk against dairy in the fight against osteoporosis
Sask. pulse growers say pea milk could add value to crop
Researchers at the University of Saskatchewan are trying to determine if pea milk might be as beneficial as dairy for older adults trying to preserve their bone density.
The study is being led by Phil Chilibeck, a professor of kinesiology at the U of S.
Chilibeck said his previous research comparing the effects of pea milk versus dairy milk on adolescent athletes showed that pea milk was just as effective for improving body composition and strength after resistance training.
"We were surprised," Chilibeck told Saskatoon Morning.
"We thought dairy milk would be superior."
Those findings prompted Chilibeck's latest research, this time focusing on men and women over the age of 50.
In particular, Chilibeck is interested in osteoporosis prevention and wants to determine if pea milk, which is high in protein, or a pea milk supplement could help stave off the disease.
"It's just another weapon in your war chest against the loss of bone," he said.
Protein, along with calcium, vitamins D and K and magnesium, are essential to bone health, according to Osteoporosis Canada.
Chilibeck will follow a group of participants as they strength train three times each week and monitor their response to pea milk, dairy and a low protein almond milk.
Chilibeck's research is partly funded by the Saskatchewan Pulse Growers and the Agriculture Development Fund, a provincial and federal program that funds agri-food research.
Pulse growers want to expand market
Carl Potts, executive director of the Saskatchewan Pulse Growers, said studies like Chilibeck's are important to adding value to the pulse crop industry in Canada.
Saskatchewan exports about 90 per cent of the yellow peas it produces.
Potts said Saskatchewan is one of the largest producers and exporters of pulse crops in the world and Canada exports about 85 per cent of its produce.
"We can't just produce more, we also need to … build demand and create more markets for pulses."
Potts said there is a strong demand for pulse ingredients in dairy alternatives and that could mean adding value to the crop by producing the milk in Canada or Saskatchewan.
"That's an area of significant growth that we see for the future. And potential for significant volume as well."
He said these studies are geared toward supporting the growth of the pulse industry in Saskatchewan and to help avoid the challenges of exporting.
Carol Harrison, a Toronto-based registered dietitian that has consulted for both the beef and pulse crop industry, said that in general, whole foods are better than highly processed foods, a category pea milk falls into.
She said pea milk will have a different nutrient fingerprint than dairy milk, but could be a good option for people who are lactose intolerant or looking for vegan options.
"The package of nutrients that you're going to get in dairy is going to be different than the package of nutrients you're going to get in beans and peas and legumes," Harrison said.
"It's so important to include a variety of these different foods to make sure you're covering all of your bases."
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With files from Saskatoon Morning