Dairy and Plant-Based Milks: Implications for Nutrition and Planetary Health

Abstract

Purpose of Review Dairy milk products are dominant in the market; however, plant-based milks are gaining prominence among USA consumers. Many questions remain about how plant-based milk products compare to dairy milk from a nutrition, public health, and planetary health perspective. Here, we compare the retail sales, nutrient profiles, and known health and environmental impacts of the production and consumption of dairy and plant-based milks and identify knowledge gaps for future studies. For our plant-based milk comparisons, we reviewed almond, soy, oat, coconut, rice, pea, cashew, and other plant-based milks as data were available. Recent Findings The retail unit price of plant-based milks was generally higher than that of cow’s milk, making it less accessible to lower-income groups. Many plant-based milks are fortified to match the micronutrient profile of dairy milk more closely. Notable differences remained, especially in protein, zinc, and potassium, depending on the base ingredient and individual product. Some plant-based milks contain added sugar to improve flavor. Plant-based milks were generally associated with lower environmental impacts (e.g., greenhouse gas emissions, water use) than cow’s milk, with the notable exception of the higher water footprint of almond milk. Summary This review of recent studies and consumer purchases confirmed that retail sales of plant-based milks are increasing and shifting among products. Further research is needed to better characterize the environmental impacts of newer plant-based milks, such as cashew, hemp, and pea milks; consumer attitudes and behavior towards plant-based milks; and the safety and potential health effects related to their long-term and more frequent consumption.

Commercial weight‐loss diets, greenhouse gas emissions and freshwater consumption

“…Another example of a trade-off is that dairy may have higher levels of certain nutrients compared to plantbased milks, in some cases due to fortification; however, this study and many others indicate that dairy's environmental footprint is significant − both in absolute terms and compared to most plant-based milk. 61 Our findings have implications for other high meatconsuming countries with frequent or increasing use of weight-loss diets. The current global trajectory of agricultural production exceeds food system environmental targets.…”

Impact of Plant Protein Intakes on Nutrient Adequacy in the US

“…Fortification can also play an important role for new foods meant to provide alternatives to those foods that have traditionally been manufactured from animal ingredients. Systematic reviews have demonstrated that few meat-and-dairy-alternative products are fortified with nutrients typically found in the corresponding animal foods (vitamin D, vitamin B 12 , iron, calcium, and zinc) and could manifest as nutritional inadequacies over time if used exclusively as substitute products [ 36 , 37 , 38 , 39 , 40 , 41 ]. This has also become more important in view of the consistent and ongoing discussion over the increase in the proportion of plant-based foods (including plant protein foods) in diets to enhance environmental sustainability and to decrease chronic-disease risk [ 42 , 43 ].…”

MicroRNA‐2285f regulates milk fat metabolism by targeting MAP2K2 in bovine mammary epithelial cells

“…Milk and its products are one of the main sources of nutrients in People's Daily life (Ramsing et al., 2023). Milk fat is dispersed in the form of lipid droplets in milk, which are easily absorbed and can provide people with rich nutrients and energy (Zhao et al., 2023).…”

“…The expression of the MAP2K2 gene is related to cell proliferation and apoptosis (Yan et al, 2022). Since the MAP2K2 gene may be a factor affecting dairy cow mammary epithelial cells, and it is regulated by miR-2285f, the study of cell Milk and its products are one of the main sources of nutrients in People's Daily life (Ramsing et al, 2023). Milk fat is dispersed in the form of lipid droplets in milk, which are easily absorbed and can provide people with rich nutrients and energy (Zhao et al, 2023).…”