Center for Nutrition, Healthy Lifestyles, and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92354, USA.
Vegetarian Resource Group, Baltimore, MD 21203, USA.
Nutrients. 2022 Mar 16;14(6):1247. doi: 10.3390/nu14061247.
With the growing interest in non-dairy products, there has been a surge of interest in consumers seeking plant-based cheese alternatives spurred by a desire to improve individual health and achieve a more sustainable food supply. The aim of this study was to conduct a cross-sectional survey of non-dairy cheese alternatives available in the United States and to evaluate their nutritional content. A total of 245 non-dairy plant-based cheese alternatives were analyzed using their nutritional facts labels. The various cheese alternatives were based upon coconut oil ( = 106), cashews and coconut ( = 61), cashews ( = 35), oats ( = 16), almonds ( = 7), soy ( = 6), palm fruit oil ( = 5), and other blends ( = 9). Only 3% of these cheese alternatives had 5 g or more of protein, while 19%, 14%, and 1% were fortified with calcium, vitamin B12, and vitamin D, respectively. Almost 60% had high levels of saturated fat, while 15% had low sodium levels. The products based on cashews alone more commonly had the highest protein levels and the lowest sodium and saturated fat levels. Those containing coconut oil more commonly had higher saturated fat and sodium levels and were most frequently fortified with vitamin B12. Few of these products could be considered good dietary sources of either protein or calcium.
随着人们对非乳制品兴趣的日益增长，消费者对植物性奶酪替代品的兴趣也大幅增加，他们希望改善个人健康并实现更可持续的食品供应。本研究旨在对美国市场上的非乳制品奶酪替代品进行横断面调查，并评估其营养价值。共分析了 245 种非乳制品植物性奶酪替代品的营养成分标签。这些奶酪替代品的种类包括以椰子油为基础的（=106）、腰果和椰子为基础的（=61）、腰果为基础的（=35）、燕麦为基础的（=16）、杏仁为基础的（=7）、大豆为基础的（=6）、棕榈油为基础的（=5）和其他混合为基础的（=9）。这些奶酪替代品中只有 3%含有 5 克或更多的蛋白质，而 19%、14%和 1%分别添加了钙、维生素 B12 和维生素 D。近 60%的产品饱和脂肪含量较高，而 15%的产品钠含量较低。仅以腰果为基础的产品通常蛋白质含量较高，钠和饱和脂肪含量较低。那些含有椰子油的产品通常饱和脂肪和钠含量较高，并且最常添加维生素 B12。这些产品中很少有能被认为是蛋白质或钙的良好膳食来源。
