Milk protein is scientifically validated as a supportive agent in addressing calcium deficiency, primarily due to its role in enhancing calcium absorption and retention. Milk contains both high-quality protein (mainly casein and whey) and a significant amount of bioavailable calcium. Numerous studies have shown that the casein phosphopeptides (CPPs) found in milk protein can bind calcium ions and increase their solubility in the intestine, thus improving calcium uptake. For example, research published in The American Journal of Clinical Nutrition demonstrates that dairy protein not only provides calcium but also contains components that enhance its bioavailability, in contrast to plant-based sources where absorption may be inhibited by oxalates or phytates.

Additionally, randomized controlled trials have compared calcium retention from dairy sources to that from calcium salts or plant-based foods. Results consistently indicate superior calcium retention with milk-derived protein. This effect is attributed to both the protein matrix and the presence of lactose, which may further increase absorption. However, while milk protein supports the prevention and treatment of calcium deficiency, it should be noted that its efficacy depends on adequate intake and individual digestive capacity. In summary, scientific evidence strongly supports the use of milk protein in the dietary management of calcium deficiency, and this is reflected in major nutritional guidelines worldwide.