Harmer Isobel, Craddock Joel C, Charlton Karen E
School of Medical, Indigenous and Health Sciences, Faculty of Science Medicine and Health, University of Wollongong, Wollongong, New South Wales, Australia.
Nutr Diet. 2025 Feb;82(1):76-85. doi: 10.1111/1747-0080.12906. Epub 2024 Sep 29.
This cross-sectional study aims to explore the nutritional composition, cost, country of origin and fortification status of plant-based milk products available for purchase in Illawarra supermarkets and make various comparisons between types of plant-based milks and cow's milk.
Plant-based milk information was collected from nutrition information panels on packaging and manufacturer websites. Product ingredient lists, including fortifiers, were analysed to estimate the nutrient composition of the identified plant-based milks, including nutrients beyond those listed by manufacturers. Descriptive statistics were used to summarise the characteristics of the plant-based milks identified in the audit. For non-normally distributed data, a Kruskal-Wallis H test with pairwise multiple comparisons and a Bonferroni adjustment were undertaken to explore the differences between various types of plant-based milk and cow's milk.
One hundred twenty-nine plant-based milk products were identified in the audit, primarily almond, oat and soy-based beverages. Of these, 80.6% were fortified with calcium; however, fortification with other micronutrients was less common, ranging from 27.1% being fortified with vitamin B12 and 3.1% being fortified with iodine. The median plant-based milk cost was AU$3.5/L (Q1-Q3: AU$2.8-4.5/L) and 87.6% of products were Australian made. Overall, particularly due to low fortification rates, plant-based milks identified in the audit had significantly lower levels of protein, sugar, iodine, phosphorus, zinc and vitamins A, B2 and B12 compared to cow's milk. However, there was no significant difference in protein content between soy milk and cow's milk.
The nutritional content of plant-based milks identified in this audit varied, and in most instances, Australian plant-based milks were found to be nutritionally different to cow's milk.
本横断面研究旨在探究伊拉瓦拉地区超市中可供购买的植物基奶制品的营养成分、成本、原产国及强化状况，并对不同类型的植物基奶和牛奶进行多方面比较。
从包装上的营养信息面板及制造商网站收集植物基奶的信息。分析产品成分列表（包括强化剂），以估算所识别植物基奶的营养成分，包括制造商列出的营养成分之外的营养素。使用描述性统计来总结审核中识别出的植物基奶的特征。对于非正态分布的数据，采用Kruskal-Wallis H检验及两两多重比较和Bonferroni校正，以探究不同类型植物基奶和牛奶之间的差异。
审核中识别出129种植物基奶制品，主要是杏仁奶、燕麦奶和豆奶饮料。其中，80.6%进行了钙强化；然而，其他微量营养素的强化则较少见，维生素B12强化的占27.1%，碘强化的占3.1%。植物基奶的中位成本为3.5澳元/升（第一四分位数-第三四分位数：2.8-4.5澳元/升），87.6%的产品为澳大利亚制造。总体而言，特别是由于强化率较低，审核中识别出的植物基奶与牛奶相比，蛋白质、糖、碘、磷、锌以及维生素A、B2和B12的含量显著较低。然而，豆奶和牛奶的蛋白质含量没有显著差异。
本次审核中识别出的植物基奶的营养成分各不相同，在大多数情况下，发现澳大利亚的植物基奶与牛奶在营养上存在差异。
