In recent years, plant-based beverages have emerged as alternatives to conventional milk. These drinks are no longer just for those avoiding animal products or lactose. They’ve become a popular choice for a broad range of consumers.
However, how do these alternatives compare nutritionally to traditional milk?
The study. A recent study published in the journal Food Research International analyzed the nutritional properties of several plant-based milk alternatives. The research team discovered that certain chemical reactions during the processing of these beverages can diminish the nutritional value of the final product.
It’s not surprising that these alternatives are generally less nutritious than cow’s milk, especially when compared to their nutritional values. The recent study reveals the reasons behind this difference and suggests that the disparity may be even greater than previously thought.
The Maillard reaction. The key factor in this issue is the Maillard reaction. This chemical reaction typically occurs when foods are heated. It’s often associated with changes in color, such as the browning of toasted bread. The alterations in the chemical composition of food that accompany this reaction also impact the flavors and nutritional contributions of the products.
Different processes. Both cow’s milk and plant-based alternatives are processed foods. However, the nature of their processing differs significantly. Traditional milk typically undergoes minimal processing, primarily through ultrapasteurization (UHT). Although plant-based milks also undergo UHT processing, they involve more extensive processes designed to mimic the characteristics of animal milk.
12 types of “milk.” Researchers compared 12 different beverages: two dairy-based and 10 plant-based milks. They analyzed the nutrient content of these beverages and checked for the presence of Maillard reaction products (MPR).
The team quantified the protein content of dairy milk at 12.87 grams per gallon. Only two of the 10 alternative beverages exceeded this protein level, while the others contained between 4.16 and 5.3 grams per gallon. Additionally, researchers found that the amount of essential amino acids in plant-based drinks was lower than in cow’s milk. They also discovered that seven of the 10 plant-based beverages had higher sugar content.
In its analysis, the team identified several MRPs in the plant-based alternatives, including acrylamides, which were present in oat and almond milks. However, the study points out that the low levels found aren’t concerning and attributes their presence to the previous roasting processes used for almonds and oats.
Interpreting the data. Based on these findings, should we avoid plant-based alternatives to milk? Probably not. Consumers’ choices between beverages can vary widely and may not solely depend on nutritional content. For instance, they may choose based on environmental factors. In any case, it’s crucial to have access to accurate information when making these choices.
According to the research team, improving labeling practices could help consumers select products that meet their specific needs. Study author Marianne Nissen Lund explained, “If there were requirements for producers to specify on cartons how many essential amino acids the drink contains, it would give consumers a clearer picture of protein quality.”
The study also emphasizes the importance of reducing the consumption of processed and ultra-processed products in general. This approach promotes healthier eating and supports more sustainable practices.
Image | Engin Akyurt
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