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Fadipe, Sadiat Olayinka, 2022. The Nutritional Content of Cow’s Milk and its Vegetarian Alternatives, Respectively. Second cycle, A2E. Uppsala: SLU, Department of Molecular Sciences


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Abstract

Cow’s milk being a nutrient dense food has been an essential part of human diets for centuries. Moreover, some factors such as cow’s milk protein allergy, lactose intolerance, presence of saturated fatty acids and cholesterol, animal welfare, environmental health and a change in eating habits have contributed to the rise of plant-based milk alternatives. Consumers perceive these alternatives to be as nutritious and a complete substitute to cow’s milk, thus it is necessary to compare the nutritional quality and examine both short and long-term health impacts related to consumption of cow’s milk and its plant-based alternatives.
The nutritional composition of cow’s milk, raw materials to produce plant-based milk alternatives (almond, soy and coconut) and plant-based milk alternatives (almond drink, soy drink and coconut milk) were obtained from the United State Department of Agriculture Database (USDA). The results of previous meta-analysis, systematic reviews and control trial were used to examine the impacts of cow’s milk and plant-based milk alternatives on health.
The result of this study showed that the nutritional content of essential macro and micro-nutrients of cow’s milk are not equal to that in plant-based milk except for soy drink which has almost similar content of protein in cow’s milk but has a lower quality protein. Also, the bioavailability of nutrients in fortified plant-based milk alternatives tend to be lower compared with cow’s milk. There was no significant association between cow’s milk consumption and health outcomes such as cardiovascular disease, type 2 diabetes, osteoporosis and stroke. However, there are no long-term studies on association between plant-based milk alternatives consumption and health outcomes, but it has been hypothesized that the consumption of sweetened beverages has a negative impact on oral health.
In conclusion, the consumption of cow’s milk has no negative impacts on health outcomes. These explains that the impact of a food on health is beyond its constituent nutrient but the effect of the combination of its complex macrostructure, the nutrients and how they interact together in the matrices.

Main title:The Nutritional Content of Cow’s Milk and its Vegetarian Alternatives, Respectively
Authors:Fadipe, Sadiat Olayinka
Supervisor:Lundh, Åse and Sundin, Ann- Kristin
Examiner:Johansson, Monika
Series:Molecular Sciences
Volume/Sequential designation:2022:06
Year of Publication:2022
Level and depth descriptor:Second cycle, A2E
Student's programme affiliation:NM028 Sustainable Food Systems - Master´s Programme, 120.0hp
Supervising department:(NL, NJ) > Department of Molecular Sciences
Keywords:cow’s milk, plant-based milk alternatives, bioavailability, nutrients composition, saturated fatty acids, lactose intolerance, essential amino acids, cardiovascular diseases, type 2 diabetes
URN:NBN:urn:nbn:se:slu:epsilon-s-17566
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-s-17566
Subjects:Food science and technology
Language:English
Deposited On:28 Feb 2022 09:22
Metadata Last Modified:01 Mar 2022 12:29

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