New research points to the reduced amount of proteins and amino acids as disadvantages of plant-based milks.
The popularity of plant-based milk alternatives (PBMAs), such as almond, soy, oat, and rice milk, has increased in recent years. However, a study by researchers at the University of Brescia and the University of Copenhagen published in Food Research International highlights the need for a more in-depth analysis of nutritional disadvantages of these alternatives.
The study evaluated the effects of Ultra High Temperature (UHT) treatments, a common sterilization process used to extend shelf life. Although effective in preventing deterioration, UHT can trigger chemical reactions that affect the nutritional quality of foods, including PBMAs.
Food scientist Marianne Nissen Lund from the University of Copenhagen explained that PBMAs typically contain less protein than cow’s milk. Furthermore, the UHT process can modify the limited proteins in PBMAs, reducing the availability of essential amino acids, crucial for human health.
Although protein content varies among the PBMAs tested, only soy milk equaled or surpassed cow’s milk in protein levels, with most alternatives falling short. Cow’s milk consistently contained higher levels of amino acids.
The study also revealed the presence of potentially harmful compounds in some PBMAs, such as acrylamidea known carcinogen, and hydroxymethylfurfural (HMF), a reactive substance. Although these were found in small, non-hazardous quantities, researchers stressed the importance of monitoring these substances. Acrylamide, for example, has been detected in roasted almonds used in certain products.
Despite these findings, the researchers cautioned that PBMA cannot be completely ruled out due to the environmental impact of milk and the unique health benefits of specific plant-based options, such as oat milk’s potential role in preventing cancer, writes the .
The researchers advocate using minimally processed foods and recommend preparing meals and drinks at home whenever possible. “An ecological transition in the food sector should not depend on the ultra-processing of plant-based ingredients and assume healthy results,” says Lund.
