Plant-based milk alternatives are less beneficial and nutritious compared to natural milk.

In a recent scientific study published by the journal Food Research International, experts in biomedical and food sciences from the University of Copenhagen (Denmark), in collaboration with colleagues from the University of Brescia, analyzed 10 samples of plant-based beverages made from soy, oats, rice, and almonds, as well as their mixtures. The nutritional properties of these milk alternatives were compared with those of two types of ultra-pasteurized cow's milk with fat content of 3.5% and 1.5%.

The researchers found significant variations in the content of essential amino acids, proteins, and other substances in the samples, but they reached a clear conclusion: in terms of nutritional value, plant-based beverages are inferior to regular milk. Moreover, some of these drinks contained potentially harmful compounds that could pose risks at high concentrations.

Explaining their findings, the researchers noted that cow's milk typically reaches consumers in an almost unchanged form, undergoing gentle thermal processing during production. In contrast, the plant bases used to create milk analogs are subjected to more intense treatment before they become beverages.

Specifically, the experts discovered that as a result of the so-called Maillard reaction, which occurs between amino acids and sugars when heated, the proteins in plant-based drinks are modified to a greater extent than the proteins found in regular ultra-pasteurized milk. Additionally, most of the substitutes fell short compared to natural milk in terms of protein and essential amino acid levels.

The dairy samples examined in the study contained 3.4 grams of protein per 100 milliliters, while eight out of ten substitutes had concentrations ranging from 0.4 to 1.1 grams. The exceptions were two beverages that included soy.

The levels of essential amino acids in all plant-based samples were lower than in cow's milk, although in terms of sugar content, seven out of ten drinks surpassed the natural product.

Furthermore, plant-based beverages contained higher amounts of Maillard reaction products compared to milk. The researchers were concerned to find acrylamide in four samples made from oats and almonds. According to the scientists, this compound, considered carcinogenic, may have formed during the roasting of ingredients in the production of these drinks. Traces of acrylamide have also been found in other food products, including bread, cookies, coffee beans, fried potatoes, and chips.

Several other plant-based samples contained α-dicarbonyl compounds and hydroxymethylfurfural (5-hydroxymethylfurfural, HMF). These chemically active substances can be harmful to health; however, in the analyzed beverages, their concentrations, like that of acrylamide, were low and did not pose a threat.

In conclusion, the researchers emphasized that their results highlight how little is known about the compounds formed during food processing. According to the authors, more attention should be paid to the study of Maillard reaction products, as some of these compounds may contribute to inflammation in the body and correlate with an increased risk of heart disease and diabetes.