How animal milk and plant-based alternatives diverge in terms of fatty acid, amino acid, and mineral composition.
Journal
NPJ science of food
ISSN: 2396-8370
Titre abrégé: NPJ Sci Food
Pays: England
ID NLM: 101739627
Informations de publication
Date de publication:
16 Sep 2023
16 Sep 2023
Historique:
received:
28
03
2023
accepted:
07
09
2023
medline:
17
9
2023
pubmed:
17
9
2023
entrez:
16
9
2023
Statut:
epublish
Résumé
The decline in fresh milk in the Western world has in part been substituted by an increased consumption of plant-based beverages (PBB). These are often marketed as healthy and sustainable alternatives to milk and dairy foodstuff, although studies have suggested PBB to be of lower nutrient quality. The current study considered different brands of almond-, oat-, rice-, coconut- and soya-based beverages for a comparative analysis and found that they indeed presented lower contents of total protein, lipids, amino acids, and minerals than cow and goat milk. The only exception was given by soya-based beverages which approximated the protein content (3.47% vs. 3.42 and 3.25% in cow and goat milk, respectively) and amino acid composition of animal milk, and also demonstrated high mineral content. The natural presence of phyto-compounds in PBB characterised as antinutrients and their potential to exacerbate the issue of low nutrient quality by lowering bioavailability have been discussed.
Identifiants
pubmed: 37717060
doi: 10.1038/s41538-023-00227-w
pii: 10.1038/s41538-023-00227-w
pmc: PMC10505177
doi:
Types de publication
Journal Article
Langues
eng
Pagination
50Subventions
Organisme : Regione del Veneto (Veneto Region)
ID : B16B20000470009
Organisme : Regione del Veneto (Veneto Region)
ID : B16B20000470009
Organisme : Regione del Veneto (Veneto Region)
ID : B16B20000470009
Informations de copyright
© 2023. Springer Nature Limited.
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