Comparison of nutritional composition between plant-based drinks and cow’s milk

Abstract

The high decline in liquid milk consumption in Western countries has been compensated by the increased consumption of processed dairy products and the rapidly increasing number of new plant-based beverages constantly introduced in the market, advertised as milk substitutes and placed on shelves near milk products. To provide better understanding about the nutritional value of these drinks compared with cow’s milk, 27 plant-based drinks of 8 different species and two milk samples were purchased from two big retailers in Switzerland, and their composition regarding protein, carbohydrate, fat, vitamin, and mineral contents and residue load [glyphosate, aminomethylphosphonic acid (AMPA), and arsenic] was analyzed quantitatively and qualitatively. Energy and nutrient intakes were calculated and compared with the dietary reference values for Germany, Austria and Switzerland (D-A-CH). In addition, the digestible indispensable amino acid score (DIAAS) was calculated to estimate the quality of the proteins. Milk contained more energy; fat; carbohydrate; vitamins C, B2, B12, and A; biotin; pantothenic acid; calcium; phosphorus; and iodine than most plant-based drinks. Soy drinks provided slightly more protein and markedly more vitamins B1 and B6, folic acid, and vitamins E and D2 (with supplemented vitamin D2) and K1, magnesium, manganese, iron, and copper than milk and the other plant-based drinks. However, with the exception of cow’s milk and soy drinks, which had > 3% protein, most milk alternatives contained ≤ 1% protein; therefore, they cannot be considered good protein sources. In regard to protein quality, milk was outstanding compared with all plant-based drinks and exhibited higher calculated DIAASs. Our results show that the analyzed plant-based drinks are not real alternatives to milk in terms of nutrient composition, even if the actual fortification is taken into account. Improved fortification is still an issue and can be optimized using the most bioavailable and soluble derivatives. Complete replacement of milk with plant-based drinks without adjusting the overall diet can lead to deficiencies of certain important nutrients in the long term.

Added Sugar Consumption in Spanish Children (7–12 y) and Nutrient Density of Foods Contributing to Such Consumption: An Observational Study

“…These drinks provide vegetable nutrients such as fiber, vitamins, and minerals and are also enriched in some nutrients such as calcium and vitamin D, in an attempt to resemble the composition of milk. However, these nutrients do not reach the same bioavailability and therefore the same nutritional quality as milk [ 21 , 22 , 37 , 38 ]. It is therefore important to warn the population that it is not recommended to use plant-based drinks as substitutes for cow’s milk, especially in growing children, as the differences in nutritional composition and bioavailability can lead to deficiencies of certain nutrients, such as calcium and vitamin D, with serious consequences for the child’s development and health [ 39 , 40 ].…”

Bioaccessibility and Digestibility of Proteins in Plant-Based Drinks and Cow’s Milk: Antioxidant Potential of the Bioaccessible Fraction

“…13 Soy drinks contained, on average, a slightly higher amount of protein (3.78 g/100 g) than cow's milk (3.26 g/100 g), whereas most of the other analyzed plant-based beverages (almond, cashew, coconut, hemp, oat, rice, and spelt) contained ≤1% protein and could not be considered as a good source of protein. 13 However, the protein content does not indicate the quality of protein, which is determined by the composition and digestibility of amino acids. 14 According to the Food and Agriculture Organization (FAO), the protein quality of food should be determined by using the digestible indispensable amino acid score (DIAAS), preferably through in vivo experiments conducted on humans or animals.…”

Vegan diets from an allergy point of view – Position paper of the DGAKI working group on food allergy

“…The nutrient profile of plant-based drinks differs from that of cow’s milk in terms of protein, calcium, and vitamin content so that plant-based drinks do not represent a sensible nutritional alternative to cow’s milk ( Table 4 ) [ 29 ]. Their use in the first years of life carries a high risk for nutrient deficiencies [ 29 , 30 ]. This is often not taken into account when switching from cow’s milk to plant-based drinks for sustainability reasons [ 31 ].…”