New Delhi: Oat, almond, and soy milk have become increasingly popular as alternatives to cow’s milk, yet a new study suggests they may fall short in providing adequate protein and essential amino acids.
The study, conducted by researchers at the University of Copenhagen, reveals that extensive processing of plant-based milks can lead to significant reductions in protein quality and, in some cases, the formation of harmful compounds. Over the past decade, these beverages have gained traction globally due to their environmentally friendly appeal. However, researchers warn that they cannot serve as a complete nutritional substitute for cow’s milk.
Professor Marianne Nissen Lund, the lead author from the Department of Food Science at the University of Copenhagen, told IANS that plant-based drinks lack the nutritional richness of cow’s milk. The team examined 10 different plant-based drinks and compared their nutritional profiles with cow’s milk to understand the effects of processing on their quality.
One major issue highlighted in the study is the ultra-high temperature (UHT) treatment used to extend the shelf life of plant-based milks. This process, which involves intense heat, triggers the Maillard reaction—a chemical reaction between proteins and sugars that degrades protein quality and depletes essential amino acids.
The research also identified a concerning link between UHT treatment and the formation of acrylamide, a known carcinogen. Acrylamide was detected in four of the examined drinks, particularly those made from almonds and oats. While the levels were low and considered safe, Professor Lund noted that consuming small amounts of acrylamide from various dietary sources could accumulate to harmful levels over time.
Despite these findings, plant-based milks remain a popular choice for individuals seeking dairy alternatives due to lactose intolerance, dietary preferences, or environmental concerns. However, researchers caution that consumers should be aware of their limitations.
Published in the journal Food Research International, the study underscores the need for further improvements in the processing of plant-based milks to ensure better nutritional quality. Lund concluded that while plant-based beverages offer an eco-friendly option, they are not a one-to-one replacement for cow’s milk in terms of nutrition.
This study raises critical questions about the nutritional adequacy of plant-based drinks and their long-term health implications, encouraging consumers to consider these factors when choosing dairy alternatives.