Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

Mäkinen, Outi E.; Wanhalinna, Viivi; Zannini, Emanuele; Arendt, Elke K.

doi:10.1080/10408398.2012.761950

Cited by 474 publications

(430 citation statements)

References 99 publications

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“…Among the plant-based milk substitutes, soy drink dominates the market in the Western world, but the emerging of other plant-based drinks has influenced the market for soy drink (96). …”

Section: Comparison Of Nutrient Content and Health Aspects Of Milk Anmentioning

confidence: 99%

“…Soy drink is the only plant-based milk substitute that approximates the protein content of cow's milk, whereas the protein contents of the drinks based on oat, rice, and almonds are extremely low, and the recent review of Mäkinen et al (96) emphasises the importance of consumer awareness of such low-protein contents. Moreover, there are now cases of severe nutritional deficiencies in children being reported as a result of inappropriate consumption of plant-based drinks (97, 98).…”

Section: Comparison Of Nutrient Content and Health Aspects Of Milk Anmentioning

confidence: 99%

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Milk and dairy products: good or bad for human health? An assessment of the totality of scientific evidence

Thorning

Raben

Tholstrup

et al. 2016

Food & Nutrition Research

365

236

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BackgroundThere is scepticism about health effects of dairy products in the public, which is reflected in an increasing intake of plant-based drinks, for example, from soy, rice, almond, or oat.ObjectiveThis review aimed to assess the scientific evidence mainly from meta-analyses of observational studies and randomised controlled trials, on dairy intake and risk of obesity, type 2 diabetes, cardiovascular disease, osteoporosis, cancer, and all-cause mortality.ResultsThe most recent evidence suggested that intake of milk and dairy products was associated with reduced risk of childhood obesity. In adults, intake of dairy products was shown to improve body composition and facilitate weight loss during energy restriction. In addition, intake of milk and dairy products was associated with a neutral or reduced risk of type 2 diabetes and a reduced risk of cardiovascular disease, particularly stroke. Furthermore, the evidence suggested a beneficial effect of milk and dairy intake on bone mineral density but no association with risk of bone fracture. Among cancers, milk and dairy intake was inversely associated with colorectal cancer, bladder cancer, gastric cancer, and breast cancer, and not associated with risk of pancreatic cancer, ovarian cancer, or lung cancer, while the evidence for prostate cancer risk was inconsistent. Finally, consumption of milk and dairy products was not associated with all-cause mortality. Calcium-fortified plant-based drinks have been included as an alternative to dairy products in the nutrition recommendations in several countries. However, nutritionally, cow's milk and plant-based drinks are completely different foods, and an evidence-based conclusion on the health value of the plant-based drinks requires more studies in humans.ConclusionThe totality of available scientific evidence supports that intake of milk and dairy products contribute to meet nutrient recommendations, and may protect against the most prevalent chronic diseases, whereas very few adverse effects have been reported.

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“…Among the plant-based milk substitutes, soy drink dominates the market in the Western world, but the emerging of other plant-based drinks has influenced the market for soy drink (96). …”

Section: Comparison Of Nutrient Content and Health Aspects Of Milk Anmentioning

confidence: 99%

Section: Comparison Of Nutrient Content and Health Aspects Of Milk Anmentioning

confidence: 99%

Milk and dairy products: good or bad for human health? An assessment of the totality of scientific evidence

Thorning

Raben

Tholstrup

et al. 2016

Food & Nutrition Research

365

236

View full text Add to dashboard Cite

show abstract

“…Commercial calcium salts, such as calcium carbonate and citrate are the most common ways of calcium fortification in vegetable milks (and the most studied ones), showing good bioavailability of calcium, similar to that of dairy products (20,21).…”

Section: Comparison Of Vitamins and Minerals Content Of Vegan Food Pomentioning

confidence: 99%

Nutritional composition of common vegetarian food portions

Martí¹,

Ruste²,

Marques-Lopes³

2016

Nutr Hosp

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Introducción: una dieta vegetariana puede satisfacer las necesidades nutricionales si está bien planificada. En este sentido, los vegetarianos deben ser aconsejados para elegir alimentos alternativos a los productos de origen animal seleccionando el tamaño de porción adecuada de cada uno de ellos. El valor nutricional de las porciones de los alimentos vegetales tradicionales es bien conocido, sin embargo, el mercado vegetariano ofrece otros productos cuya composición química es menos conocida, ya que no son alimentos ampliamente consumidos por la población. Es necesario conocer tanto el contenido de nutrientes de las porciones de estos alimentos como la biodisponibilidad de estos nutrientes en la dieta vegetariana. Objetivos: este trabajo tiene como objetivo mejorar la información disponible sobre el aporte nutricional a la dieta de un adulto sano de las porciones de alimentos utilizados por la población vegetariana. Además, se discuten algunos puntos sobre la biodisponibilidad de los nutrientes más relevantes, y se proponen alternativas para mejorar su utilización. Métodos: los datos de composición de los alimentos veganos, por 100 g, se buscaron en bases de datos de composición de alimentos, y a partir de ellos se calculó la composición química de las porciones. Después, estos datos nutricionales se compararon con las ingestas dietéticas de referencia europeas para la población adulta, y se discutió la biodisponibilidad de los nutrientes más importantes.

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“…However, the value of the protein digestibility-corrected amino acid score (PDCAAS) is known. The PDCAAS values of the raw materials used in some commercial PBBs are 67.7% (quinoa), 63-66% (hemp), 45-60% (oat), 54% (rice) and 30% (almond) (11). Consequently, infant formula, milk and other dairy products have higher value protein than PBBs.…”

Section: Comments Composition Of Pbbsmentioning

confidence: 99%

The nutritional limitations of plant-based beverages in infancy and childhood

Vitoria¹

2017

Nutr Hosp

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The nutritional limitations of plant-based beverages in infancy and childhood Limitaciones nutricionales de las bebidas vegetales en la lactancia y la infancia ResumenLa lactancia materna, la fórmula infantil y la leche de vaca son alimentos básicos en la nutrición del lactante. Sin embargo, cada vez son reemplazados, total o parcialmente, por bebidas vegetales. Se ha revisado la composición de 164 bebidas vegetales disponibles en España a partir del etiquetado nutricional del envase y de las páginas web de los fabricantes. Se ha comparado con la composición de la leche de vaca y de la fórmula infantil. Además, se ha revisado la patología nutricional asociada con el consumo de bebidas vegetales en lactantes y niños mediante una búsqueda bibliográfica en Medline y EMBASE desde 1990 basada en las palabras clave "plant-based beverages" o "rice beverages" o "almond beverages" o "soy beverages" y "infant" o "child". Se describe la composición nutricional de 54 bebidas de soja, 24 bebidas de arroz, 22 bebidas de almendras, 31 bebidas de avena, 6 bebidas de coco, 12 bebidas misceláneas y 15 bebidas mixtas. Se han publicado al menos 30 casos de patología nutricional en niños asociadas con un consumo casi exclusivo de bebidas vegetales. Se ha observado una asociación característica entre la bebida de soja y el raquitismo, la bebida de arroz y el kwashiorkor, y la bebida a base de almendras y la alcalosis metabólica. La calidad nutricional de las bebidas vegetales es menor que la leche de vaca y la fórmula infantil, por lo que no son una alternativa nutricional. El uso predominante o exclusivo de estas bebidas en la alimentación infantil puede conducir a graves riesgos nutricionales. En el caso de una alimentación no exclusiva con estas bebidas, el pediatra debe ser consciente de los riesgos y limitaciones nutricionales de estas bebidas para complementar sus deficiencias con otros alimentos. AbstractBreastfeeding, infant formula and cow's milk are basic foods in infant nutrition. However, they are being increasingly replaced either totally or partially by plant-based beverages. The composition of 164 plant-based beverages available in Spain was reviewed based on the nutritional labeling of the package and the manufacturers' webpages. This was compared to the composition of cow's milk and infant formula. In addition, the nutritional disease associated with consumption of plant-based beverages in infants and children was reviewed by means of a literature search in Medline and Embase since 1990 based on the key words "plant-based beverages" or "rice beverages" or "almond beverages" or "soy beverages" and "infant" or "child". The nutritional composition of 54 soy beverages, 24 rice beverages, 22 almond beverages, 31 oat beverages, 6 coconut beverages, 12 miscellaneous beverages and 15 mixed beverages was described. At least 30 cases of nutritional disease in children associated with nearly exclusive consumption of plant-based beverages have been published. A characteristic association has been observed between soy beverage a...

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Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

Cited by 474 publications

References 99 publications

Milk and dairy products: good or bad for human health? An assessment of the totality of scientific evidence

Milk and dairy products: good or bad for human health? An assessment of the totality of scientific evidence

Nutritional composition of common vegetarian food portions

The nutritional limitations of plant-based beverages in infancy and childhood

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