Comparing Characteristics and Outcomes between Hospitalized Adults on a Pea Protein or Dairy/Soy Protein Formulas: Initial Findings
Authors: Vanessa Millovich1, Irene Olsen Shingara1, Guilherme S. Lopes2, Manu Tyagi2, Zhun Cao2, and Christina J. Valentine1
Manuscript Published in Journal of Comparative Effectiveness Research
Population and Design
Retrospective real-world evidence study of 65,581 hospitalized adults (≥18 years) conducted using a closed U.S. claims database with total sample taken from 60 hospitals.
Patients consumed either organic pea protein-based formulas (n=243) or cow’s milk/soy protein-based formulas (n=65,338).
Outcomes Measured
Clinical characteristics, baseline risk of mortality (Charlson Comorbidity Index), GI intolerance symptoms, GI medication use, and nutritional status (malnutrition and weight loss).
Primary outcome for this study was length of hospital stay.
Results
All patients grouped into the organic pea protein-based formula group consumed Kate Farms Standard 1.4 formula.
Median Charlson Comorbidity Index score was higher in patients on the organic pea protein-based formula vs those on dairy/soy formulas (p<0.001).
Preliminary analyses showed that patients on the organic pea protein-based formula had an approximately 2-day shorter length of hospital stay than those on dairy/soy formulas (p< 0.001).
Similar rates of all-cause inpatient readmissions within 90 days of hospital discharge — organic pea protein-based formula = 21.4% vs dairy/soy formulas = 21.8% (p = 0.894).
Similar rates of all-cause outpatient medical visits within 90 days of hospital discharge — organic pea protein-based formula = 33.3% vs dairy/soy group = 29.7% (p = 0.216)
Affiliations:
1. Kate Farms, Goleta, CA, United States
2. Premier Applied Sciences, Inc., Charlotte, NC, United States
Citation:
Millovich V et al., 2026; J Comp Eff Res, 49: S164
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