In response to nutritional experts advising the UK government that plant-based milks are not equivalent to dairy, a debate has emerged regarding the adequacy of soy, almond, and oat milk as substitutes for cow’s milk. The experts found that conventional plant-based milks could lead to higher sugar consumption and inadequate intake of essential nutrients, particularly in young children. These concerns have prompted discussions around fortification and the necessity of ‘growing up’ drinks for children.
The Scientific Advisory Committee on Nutrition (SACN) and the Committee on Toxicity of Chemicals in Food, Consumer Products, and the Environment (COT) emphasized the importance of fortified, unsweetened plant-based milks to address nutritional deficiencies. They recommended enhancing the nutrient profile of soy, almond, and oat milks with vitamins and minerals comparable to those in cow’s milk to ensure adequate intake of essential nutrients.
Valentina Gallani from ProVeg International countered the claim that no plant-based milk is equivalent to dairy, arguing that fortified unsweetened soy milk can be a suitable alternative to cow’s milk. She highlighted soy milk’s lipid profile, protein content, and lower fat levels as beneficial factors. Gallani stressed the importance of fortified plant-based milks in providing essential micronutrients without excess saturated fat and calories.
The analysis by SACN and COT acknowledged the positive impact of plant-based milks on reducing energy and saturated fat intake while increasing dietary fiber and vitamin D consumption. However, concerns were raised about the lower protein content in almond and oat milks compared to soy and cow’s milk, particularly for children following a vegan diet. The experts noted uncertainties regarding the bioavailability of micronutrient fortificants in plant-based milks.
The study also highlighted potential toxicological concerns related to isoflavones in soy milk for young children and emphasized the importance of a varied protein intake for vegan children. The experts recommended a diverse consumption of non-animal protein sources to mitigate any risks associated with high soy consumption.
Alpro, a leading plant-based milk brand, defended the nutritional value of their products, emphasizing the importance of fortified plant-based drinks for individuals with dietary restrictions or preferences. They highlighted the inclusion of essential nutrients like calcium, iodine, and vitamins B12 and B2 in their fortified options, catering to a diverse range of consumer needs.
Oatly, another prominent plant-based milk brand, expressed disappointment in the study’s focus on the equivalence of plant-based milks to cow’s milk. They stressed the nutritional benefits of fortified and unsweetened oat drinks as acceptable alternatives for both adults and children. Oatly advocated for a broader perspective on the nutritional advantages of plant-based milks rather than a direct comparison to dairy.
The experts’ recommendations for consistent fortification and reduced sugar content in plant-based milks underscored the need for industry-wide standards to ensure adequate nutrient levels in alternative milk products. Companies were urged to make nutritional data transparent and fortify plant-based milks to align with the nutrient composition of cow’s milk.
In conclusion, the debate surrounding plant-based milks as dairy alternatives highlights the complexities of nutrition and dietary choices. While fortified plant-based milks offer valuable options for individuals with specific dietary needs, ongoing research and industry collaboration are essential to address the nutritional gaps and ensure the availability of diverse and nutrient-rich alternatives in the market.
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