Important warning about those milks on the market: Their value is very low!
Plant-based milk alternatives made from ingredients like almond, soy, oat, and rice are becoming increasingly popular. However, a new study conducted by researchers from the University of Brescia in Italy and the University of Copenhagen in Denmark highlights the loss of nutritional value in these products.
12punto
The research examined how the Ultra-High Temperature (UHT) process affects the nutritional quality of plant-based milk alternatives (PBMA). The UHT process extends the shelf life of products by providing sterilization at temperatures above 140 °C. However, this process can alter the chemical structure of nutrients, leading to the loss of some essential amino acids.
Food scientist Marianne Nissen Lund from the University of Copenhagen emphasized the importance of this loss for human health, stating, "Plant-based milks generally contain less protein compared to cow's milk. Furthermore, the existing proteins undergo changes due to heat treatment, and some of the essential amino acids are lost."
LOWER NUTRITIONAL VALUES
Within the scope of the research published in the journal "Food Research International," 10 different plant-based milk alternatives and 2 types of cow's milk were examined. According to the results, although soy milk contains more protein than cow's milk in some cases, 8 of the plant-based milks examined remained at lower levels than cow's milk in terms of protein. Additionally, the amounts of essential amino acids were also higher in cow's milk.
Researchers found traces of certain chemical compounds, such as acrylamide and hydroxymethylfurfural (HMF), in plant-based milks. Although the levels of these substances are not at dangerous levels, their presence in food is noteworthy. Lund stated that they detected acrylamide, especially in products containing roasted almonds.
However, the study does not claim that plant-based milks are entirely negative in terms of health. For example, oat milk has properties that may provide protection against certain types of cancer. Nevertheless, the researchers emphasize that plant-based milks are not nutritious due to the processing they undergo and state that more transparent information should be provided regarding the nutritional values of these products.
Lund pointed out the importance of turning to minimally processed foods, saying, "A green transition in the food sector should not proceed by turning plant-based ingredients into ultra-processed forms and assuming these products are healthy." The researchers suggest that products prepared at home and subjected to minimal processing would be more effective in preserving nutritional value.