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Review

An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk

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Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil
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College of Hospitality and Tourism Management, Sejong University, 98 Gunja-dong, Gwanjin-gu, Seoul 143-747, Korea
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CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
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Social Matters Research Group, Universidad Loyola Andalucía, C/Escritor Castilla Aguayo, 4 14004 Córdoba, Spain
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Facultad de Economía y Negocios, Universidad Andrés Bello, Santiago de Chile 7591538, Chile
*
Authors to whom correspondence should be addressed.
Academic Editor: Alaa El-Din A. Bekhit
Nutrients 2021, 13(8), 2650; https://doi.org/10.3390/nu13082650
Received: 1 July 2021 / Revised: 25 July 2021 / Accepted: 27 July 2021 / Published: 30 July 2021
(This article belongs to the Special Issue Vegetarian Dietary Patterns and Human Health)
The presence of milk in meals and products consumed daily is common and at the same time the adoption of a milk-free diet increases due to milk allergy, lactose intolerance, vegan diets, and others. Therefore, there is an increasing demand for plant-based beverages, which present variable and, sometimes, unknown nutritional characteristics. This study sought to compare the nutritional aspects of plant-based beverages used as substitutes for cow’s milk described in scientific studies. Therefore, we used a review of the scientific literature on PubMed, Google Scholar, Scopus, Web of Science, Google Patents, Embase, and ScienceDirect databases. The inclusion criteria were scientific studies referring to plant-based beverage used as an alternative to cow’s milk; published in the English language; present data on the serving size, ingredients, and nutritional composition, containing at least data on energy and macronutrients of plant-based beverages. Ingredients and data on energy, macronutrients, and, if available, dietary fiber and some micronutrients of plant-based beverages were collected. Data were obtained from 122 beverages of 22 different matrices, with soy being the most used (27.87%, n = 34). The variation in the amount of nutrients found was 6–183 Kcal/100 mL for energy value; 0.00–22.29 g/100 mL for carbohydrate; 0.06–12.43 g/100 mL for protein; 0.00–19.00 g/100 mL for lipid; 0.00–4.40 g/100 mL for dietary fiber; 0.00–1252.94 mg/100 mL for calcium; 0.04–1.40 mg/100 mL for iron; 0.84–10,178.60 mg/100 mL for magnesium; 0.00–343.43 mg/100 mL for sodium. Salt was the most commonly found added ingredient in plant-based beverages. Some beverages have reached certain amounts of cow’s milk nutrients. However, studies have pointed out differences in their qualities/types. Thus, attention is needed when replacing milk with these alternatives. View Full-Text
Keywords: plant-based beverage; nutritional compositional; added ingredients; energy; macronutrients; dietary fiber; micronutrients plant-based beverage; nutritional compositional; added ingredients; energy; macronutrients; dietary fiber; micronutrients
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MDPI and ACS Style

Fructuoso, I.; Romão, B.; Han, H.; Raposo, A.; Ariza-Montes, A.; Araya-Castillo, L.; Zandonadi, R.P. An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk. Nutrients 2021, 13, 2650. https://doi.org/10.3390/nu13082650

AMA Style

Fructuoso I, Romão B, Han H, Raposo A, Ariza-Montes A, Araya-Castillo L, Zandonadi RP. An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk. Nutrients. 2021; 13(8):2650. https://doi.org/10.3390/nu13082650

Chicago/Turabian Style

Fructuoso, Isabel, Bernardo Romão, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo, and Renata P. Zandonadi. 2021. "An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk" Nutrients 13, no. 8: 2650. https://doi.org/10.3390/nu13082650

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