Plant-based milk alternatives fail to match dairy milk levels of protein: Study

The study further revealed that 72% of these plant-based milk were fortified with vitamin D and calcium, but most still do not have the same level of protein found in cow's milk, a cornerstone beverage for meeting nutritional needs. The findings were presented at the American Society for Nutrition's annual conference in Boston and have not yet been published.

Some people are not able to consume dairy for reasons of environmental concerns, intolerance, or dietary preferences. For these people, plant-based milk alternatives are of interest to meet their nutritional requirements. PBMAs include drinks made from cashews, almonds, flax, coconut, oat, hemp, hazelnut, plant blends, walnut, soy, rice, and pistachios. Their nutritional content is not well documented, leaving gaps in the understanding of their effectiveness to provide nutrients essential for growth.

Abigail J. Johnson, director of the University of Minnesota Nutrition Coordinating Center, conducted the study to evaluate the nutritional content of plant-based milk alternatives available in the U.S. market.

For this purpose, scientists from the University of Minnesota collected label information for leading brands of PBMAs and added these products to the Nutrition Coordinating Center’s (NCC) Food and Nutrient Database.

A comparison was made of PBMAs across types (eg, soy, rice, almond, oat, etc.) for their levels of protein, vitamin D, and calcium. PBMAs that listed vitamin D and calcium in their ingredient list were considered fortified with those nutrients.

A total of 237 PBMAs sold by 23 manufacturers were included. The majority were oat- (n=63), almond- (n=79), and soy-based (n=29).

The study revealed the following findings:

• 72% of the PBMAs were fortified with both calcium and vitamin D.
• Among those fortified for both calcium and vitamin D, the median levels were 350 mg and 3 mcg per 240 mL, respectively.
• Categories had varying levels of fortification, with 76% of oat-, 69% of soy-, and 66% almond-based PBMAs fortified with both calcium and vitamin D.
• The median protein content was 2.0 g per 240 mL, with large variability (range: 0-12 g), and only 16% of the PBMAs had a protein level greater than or equal to 8 g per 240 mL, with soy- and pea-based more likely to have higher protein.

"Of the PBMAs identified, the majority were fortified with both vitamin D and calcium," the study stated. "When PMBAs are fortified with vitamin D and calcium, the level of fortification is similar to dairy milk. Oat-, almond- and soy-based had similar calcium and vitamin D fortification rates."

"Few plant-based milk alternative products match dairy milk levels of protein," the study concluded.

Reference:

American Society for Nutrition: "Assessing Calcium, Vitamin D, and Protein Content of Plant-Based Milk Alternatives Available in the U.S.," "Nutritional content of most milk alternatives doesn't measure up to cow's milk."