Moshtaghian Hanieh, Hallström Elinor, Bianchi Marta, Bryngelsson Susanne
Department of Agriculture and Food, Research Institutes of Sweden (RISE), Gothenburg, Sweden.
Department of Agriculture and Food, Research Institutes of Sweden (RISE), Lund, Sweden.
Curr Res Food Sci. 2024 Mar 13;8:100712. doi: 10.1016/j.crfs.2024.100712. eCollection 2024.
The market for plant-based dairy alternatives is growing; therefore, focusing on the nutritional quality of these products is important. This study evaluates the nutritional profile of plant-based alternatives to milk, yoghurt, cheese, cream, ice cream and fat spread in the Swedish market and compares them to corresponding dairy products. The nutritional quality of organic vs non-organic and plain vs flavoured plant-based milk and yoghurt alternatives was also assessed. Nutritional data for 222 plant-based dairy alternatives were collected from the manufacturers' websites, and data for corresponding dairy products were obtained from the Swedish Food Composition Database. Plant-based dairy alternatives had higher fibre content than dairy products, while their protein content was lower, except for soy-based products. The saturated fat content of plant-based dairy alternatives was similar to or lower than dairy products, except for coconut-based yoghurt and plant-fat-based cheese. Their energy content was also similar to or lower than dairy products, except for coconut-based yoghurt, plant-based fat spread and plant-based ice cream, which contained higher energy than yoghurt, blended margarine, and ice cream, respectively. The micronutrient fortification was mainly in plant-based milk, yoghurt, and cheese alternatives; thus, compared to dairy, they had similar or higher vitamins D, B2, and B12 (except in plant-based milk alternatives), calcium and iodine content. Furthermore, organic plant-based milk and yoghurt alternatives had a lower micronutrient content (e.g., vitamins B2 and B12, iodine and calcium) except for vitamin D than non-organic varieties. Flavoured plant-based milk and yoghurt alternatives were higher in energy and total sugar than plain varieties. In summary, plant-based dairy alternatives have nutritional strengths and weaknesses compared to dairy products that should be considered when replacing dairy.
植物基乳制品替代品市场正在增长；因此，关注这些产品的营养质量很重要。本研究评估了瑞典市场上植物基牛奶、酸奶、奶酪、奶油、冰淇淋和涂抹酱替代品的营养成分，并将它们与相应的乳制品进行比较。还评估了有机与非有机以及原味与调味植物基牛奶和酸奶替代品的营养质量。从制造商网站收集了222种植物基乳制品替代品的营养数据，相应乳制品的数据则从瑞典食品成分数据库中获取。植物基乳制品替代品的纤维含量高于乳制品，而其蛋白质含量较低，但大豆基产品除外。植物基乳制品替代品的饱和脂肪含量与乳制品相似或更低，但基于椰子的酸奶和植物脂肪奶酪除外。它们的能量含量也与乳制品相似或更低，但基于椰子的酸奶、植物基涂抹酱和植物基冰淇淋除外，它们的能量含量分别高于酸奶、混合人造黄油和冰淇淋。微量营养素强化主要存在于植物基牛奶、酸奶和奶酪替代品中；因此，与乳制品相比，它们的维生素D、B2和B12（植物基牛奶替代品除外）、钙和碘含量相似或更高。此外，除维生素D外，有机植物基牛奶和酸奶替代品的微量营养素含量（如维生素B2和B12、碘和钙）低于非有机品种。调味植物基牛奶和酸奶替代品的能量和总糖含量高于原味品种。总之，与乳制品相比，植物基乳制品替代品有营养优势和劣势，在替代乳制品时应予以考虑。
