Nutritionists clarify the actual health benefits of bone broth

Bone broth has recently gained popularity as a ‘liquid gold’ or ‘miracle drug’ due to claims that it can reduce joint pain, improve digestion, and increase skin elasticity. However, nutrition experts suggest viewing it as a nutrient-dense food rather than a medical cure-all, as many of its purported benefits lack conclusive scientific proof in humans.

Prepared by simmering bones from beef, lamb, chicken, turkey, or pork for 12 to 24 hours, the broth extracts protein, collagen, and various micronutrients. Julia Zumpano, a nutritionist at Cleveland Clinic, notes that longer simmering times can increase the yield of protein and collagen. The broth also provides amino acids, potassium, calcium, magnesium, phosphorus, iron, selenium, vitamin A, and B vitamins.

Potential health benefits include supporting gut health by protecting the intestinal barrier and providing electrolytes that may assist with muscle cramps and nerve function. While animal studies have shown anti-inflammatory properties, and a 2024 study in the Journal of Food Science suggested certain components in chicken bone broth might slow bone loss, these findings are currently limited to laboratory settings and have not been definitively confirmed in humans.