Beckett Emma L, Cassettari Tim, Starck Carlene, Fayet-Moore Flávia
FOODiQ Global Sydney New South Wales Australia.
School of Environmental and Life Sciences The University of Newcastle Callaghan New South Wales Australia.
Food Sci Nutr. 2024 Jul 19;12(10):8470-8482. doi: 10.1002/fsn3.4301. eCollection 2024 Oct.
Dairy milk is a core food in many food-based guides to healthy eating. However, plant-based milk alternatives are becoming increasingly available as substitutes. While these products serve a subset of the population unable or unwilling to consume milk, plant-based milk alternatives can be perceived by consumers as direct equivalents, or even more healthful alternatives to dairy milk. This commentary addresses the significant differences in nutrient content that may have implications for the intake of key nutrients in the case of direct substitutions. Furthermore, while there is a significant body of knowledge demonstrating the significant health benefits associated with dairy milk consumption and a small number of potentially negative associations, there is a paucity of data on the health benefits of plant-based milk alternatives directly. A "health halo" may exist based on matching individual nutrients through fortification, lower energy levels, and the health properties of the unprocessed raw characterizing ingredients of plant-based milk alternatives. This may mislead consumers regarding healthfulness. Similarly, environmental attributes based on volumes of production, without considering contribution to nutrients, may also skew consumer perception. Positioning of plant-based milk alternatives in food-based dietary guidelines, marketing, and personal recommendations should acknowledge the differences in nutritional, bioactive, and health properties between plant-based milk alternatives and dairy milk to ensure appropriate adaptations are made to account for shortfalls in nutrients.
在许多基于食物的健康饮食指南中，牛奶都是核心食物。然而，植物基替代奶作为替代品越来越容易获得。虽然这些产品服务于一部分无法或不愿饮用牛奶的人群，但消费者可能会将植物基替代奶视为牛奶的直接等效物，甚至是更健康的替代品。本评论阐述了在直接替代情况下，营养成分的显著差异可能对关键营养素的摄入产生影响。此外，虽然有大量知识表明饮用牛奶有显著的健康益处，也有少数潜在的负面关联，但关于植物基替代奶的健康益处的直接数据却很少。通过强化个别营养素、降低能量水平以及植物基替代奶未加工原料的健康特性，可能会形成一种“健康光环”。这可能会在健康方面误导消费者。同样，基于产量而不考虑对营养素的贡献的环境属性，也可能会扭曲消费者的认知。在基于食物的膳食指南、市场营销和个人建议中对植物基替代奶的定位，应承认植物基替代奶与牛奶在营养、生物活性和健康特性方面的差异，以确保做出适当调整，以弥补营养素的不足。
