Clinical study finds calcium-rich whey permeate helps maintain bone density in postmenopausal women

A 12-month clinical trial involving Arla Foods Ingredients has found that calcium-rich whey permeate could help maintain bone density in postmenopausal women.

The Danish study found that the dairy-derived ingredient reduced markers of bone turnover and produced effects similar to those of conventional calcium carbonate supplements.

Published in The American Journal of Clinical Nutrition, the research provides clinical evidence for a potential new application of dairy processing side streams in functional food development.

What did the study find?

The trial, conducted as part of the RENEW project and funded by Innovation Fund Denmark, enrolled 417 postmenopausal women, with an average age of 56. Of those, 316 completed the 12-month randomised, double-blind intervention.

Participants received either a placebo or 800mg of calcium daily from calcium carbonate or calcium-rich whey permeate, with or without inulin. Researchers divided the supplements into two daily doses, and all participants received vitamin D.

Among the 78 women receiving calcium-rich whey permeate, bone mineral density remained stable over the study period. By comparison, the 75 women in the placebo group experienced a decline.

All three calcium interventions also significantly reduced markers of bone turnover compared with placebo, indicating slower bone breakdown.

After 12 months, women receiving calcium-rich whey permeate had significantly higher bone mineral density at the femoral neck than those taking the placebo. The calcium carbonate and whey permeate-plus-inulin groups showed significantly higher spinal bone mineral density than the placebo group.

Adding inulin provided no additional benefits, suggesting that the prebiotic fibre did not enhance the effects of calcium supplementation.

The findings are particularly relevant to postmenopausal women, who can experience accelerated bone loss as declining oestrogen levels increase bone breakdown and osteoporosis risk. However, while the trial demonstrated benefits for bone mineral density, it did not establish whether supplementation reduces fracture risk.

Simon Bøge Riis, Nutrition Scientist at Arla Foods Ingredients, said: “Globally, approximately one in five older adults has osteoporosis. It’s especially common among postmenopausal women and across Asia, underscoring the need for effective nutritional strategies to support bone health. This research demonstrates that twice-daily supplementation with calcium-rich whey permeate can deliver remarkable improvements in bone turnover markers and maintain bone mineral density in postmenopausal women.”

Potential for functional food development

The research highlights opportunities to turn nutrient-rich dairy processing side streams into functional ingredients, as manufacturers explore the growing role of nutrition in women’s health and healthy ageing.

The supplement used in the trial combined two Arla Foods Ingredients products: Capolac, a calcium-rich milk-based ingredient, and Variolac, a lactose-based ingredient.

The development of affordable calcium-rich milk-based ingredients from whey production could be particularly relevant for developing countries, where calcium deficiency is an overlooked challenge.”

Simon Bøge Riis, Nutrition Scientist, Arla Foods Ingredients

The company is now exploring how calcium-rich whey permeate could be incorporated into everyday foods, including a dried fruit bar containing 265mg of calcium per 10g serving, which it says is equivalent to the amount found in a glass of milk.

The concept combines calcium-rich whey permeate with ingredients intended to reduce fruit waste, offering one potential application for dairy-derived calcium in convenient food formats.

However, the trial examined calcium supplementation rather than the finished fruit bar, so its findings do not establish whether the proposed product would deliver comparable effects.

Riis added: “The development of affordable calcium-rich milk-based ingredients from whey production could be particularly relevant for developing countries, where calcium deficiency is an overlooked challenge.”