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How Animal Milk and Plant-based Alternatives Diverge in Terms of Fatty Acid, Amino Acid, and Mineral Composition by S. S. Moore; A. Costa; M. Pozza; T. Vamerali; G. Niero; S. Censi; M. De Marchi is a Agricultural and Biological Sciences article available to read on EtoBox.

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## Abstract 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.

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Author

S. S. Moore; A. Costa; M. Pozza; T. Vamerali; G. Niero; S. Censi; M. De Marchi

Publisher

Springer Science and Business Media LLC

Published

2023

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)