Can Plant-Based Beverages Be Considered Alternatives to Animal Milk? A Comparative Analysis of Energy and Nutrient Profiles

Sabriye Arslan; Meryem Saban Güler

Makale detayları

Can Plant-Based Beverages Be Considered Alternatives to Animal Milk? A Comparative Analysis of Energy and Nutrient Profiles

Yazarlar:

Sabriye Arslan | Meryem Saban Güler

Yayıncı:

Gumushane University

Ana Başlıklar:

Beslenme Bilimi | Gıda ve Beslenme Dengesi | Halk Sağlığı Beslenmesi

Dergi:

Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi Vol.14 Issue 2, pp.459-467

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001351871

pISSN:

2146-9954

Anahtar kelimeler:

Özet:

 In recent years, the consumption of plant-based beverages has been rapidly increasing in parallel with the spread of new dietary trends and the decline in the consumption of animal-derived products. This trend is shaped by consumers growing awareness of health, environmental sustainability, animal welfare, and ethical values. Furthermore, health conditions such as lactose intolerance and allergies to milk proteins are also significant factors influencing the preference for plant-based beverages. This study aims to determine the nutritional differences between plant-based beverages and animal milk by comparing their label information and to evaluate the suitability of these products as alternatives to milk. The study included 13 animal milk products and 52 plant-based beverages sold in Türkiye that provided mandatory labeling information. Of the beverages examined, 15.4 were cows milk, 4.6 were goats milk, while 15.4 were derived from legumes, 53.7 from nuts, and 10.8 from cereals. The energy values of almond- and hazelnut-based beverages were found to be lower compared to cows milk p0.05. The highest saturated fat content was observed in coconut-based milk alternatives p0.05. The protein content of whole cows milk was found to be similar to that of soy-based beverages but higher than other plant-based beverages p0.05. When comparing animal milk and plant-based beverages, energy, fat, saturated fat, carbohydrate, sugar, and protein values were significantly higher in animal milk p0.05. In conclusion, in order for plant-based beverages to be considered true alternatives to animal milk, their nutrient contents need to be fortified. These fortification efforts are particularly crucial for individuals who cannot consume animal milk due to health reasons. For healthy individuals, plant-based beverages should be considered not as direct alternatives to animal milk, but rather as distinct products with different nutritional and functional properties that can be consumed to diversify a balanced diet.

 In recent years, the consumption of plant-based beverages has been rapidly increasing in parallel with the spread of new dietary trends and the decline in the consumption of animal-derived products. This trend is shaped by consumers growing awareness of health, environmental sustainability, animal welfare, and ethical values. Furthermore, health conditions such as lactose intolerance and allergies to milk proteins are also significant factors influencing the preference for plant-based beverages. This study aims to determine the nutritional differences between plant-based beverages and animal milk by comparing their label information and to evaluate the suitability of these products as alternatives to milk. The study included 13 animal milk products and 52 plant-based beverages sold in Türkiye that provided mandatory labeling information. Of the beverages examined, 15.4 were cows milk, 4.6 were goats milk, while 15.4 were derived from legumes, 53.7 from nuts, and 10.8 from cereals. The energy values of almond- and hazelnut-based beverages were found to be lower compared to cows milk p0.05. The highest saturated fat content was observed in coconut-based milk alternatives p0.05. The protein content of whole cows milk was found to be similar to that of soy-based beverages but higher than other plant-based beverages p0.05. When comparing animal milk and plant-based beverages, energy, fat, saturated fat, carbohydrate, sugar, and protein values were significantly higher in animal milk p0.05. In conclusion, in order for plant-based beverages to be considered true alternatives to animal milk, their nutrient contents need to be fortified. These fortification efforts are particularly crucial for individuals who cannot consume animal milk due to health reasons. For healthy individuals, plant-based beverages should be considered not as direct alternatives to animal milk, but rather as distinct products with different nutritional and functional properties that can be consumed to diversify a balanced diet.

 In recent years, the consumption of plant-based beverages has been rapidly increasing in parallel with the spread of new dietary trends and the decline in the consumption of animal-derived products. This trend is shaped by consumers growing awareness of health, environmental sustainability, animal welfare, and ethical values. Furthermore, health conditions such as lactose intolerance and allergies to milk proteins are also significant factors influencing the preference for plant-based beverages. This study aims to determine the nutritional differences between plant-based beverages and animal milk by comparing their label information and to evaluate the suitability of these products as alternatives to milk. The study included 13 animal milk products and 52 plant-based beverages sold in Türkiye that provided mandatory labeling information. Of the beverages examined, 15.4 were cows milk, 4.6 were goats milk, while 15.4 were derived from legumes, 53.7 from nuts, and 10.8 from cereals. The energy values of almond- and hazelnut-based beverages were found to be lower compared to cows milk p0.05. The highest saturated fat content was observed in coconut-based milk alternatives p0.05. The protein content of whole cows milk was found to be similar to that of soy-based beverages but higher than other plant-based beverages p0.05. When comparing animal milk and plant-based beverages, energy, fat, saturated fat, carbohydrate, sugar, and protein values were significantly higher in animal milk p0.05. In conclusion, in order for plant-based beverages to be considered true alternatives to animal milk, their nutrient contents need to be fortified. These fortification efforts are particularly crucial for individuals who cannot consume animal milk due to health reasons. For healthy individuals, plant-based beverages should be considered not as direct alternatives to animal milk, but rather as distinct products with different nutritional and functional properties that can be consumed to diversify a balanced diet.

 Günümüzde bitki bazlı içeceklerin tüketimi, yeni beslenme trendlerinin yaygınlaşması ve hayvansal ürün tüketiminin azalmasıyla birlikte hızla artmaktadır. Bu eğilim, tüketicilerin sağlık, çevresel sürdürülebilirlik, hayvan refahı ve etik değerlere yönelik artan duyarlılıkları doğrultusunda şekillenmektedir. Ayrıca, laktoz intoleransı ve süt proteinine karşı alerji gibi sağlık sorunları da bitki bazlı içeceklerin tercih edilmesinde önemli bir etken oluşturmaktadır. Bu çalışma, piyasada bitkisel bazlı olarak satışa sunulan içeceklerin etiket bilgilerinin hayvansal sütlerle karşılaştırılması yoluyla besin ögesi içerikleri açısından farklılıklarını belirlemeyi ve bu ürünlerin süt alternatifi olarak tercih edilebilirliğini değerlendirmeyi amaçlamaktadır. Çalışmaya Türkiyede satışa sunulan ve zorunlu etiket bilgilerini bulunduran 13 adet hayvansal süt, 52 adet bitki bazlı içecek dahil edilmiştir. İncelenen içeceklerin 15,4ü inek sütü, 4,6sı keçi sütüyken, 15,4ü baklagil, 53,7si sert kabuklu meyve ve 10,8i tahıl kaynaklıdır. Badem ve fındık kökenli içeceklerin enerji değeri inek sütüne göre daha az bulunmuştur p0,05. En yüksek doymuş yağ miktarı Hindistan cevizi kökenli sütlerde bulunmuştur p0,05. Tam yağlı inek sütünün protein içeriği soya bazlı içeceklerle benzer olup diğer bitkisel bazlı içeceklere göre daha yüksektir p0,05. Hayvansal sütler ve bitkisel bazlı içecekler olarak karşılaştırılma yapıldığında enerji, yağ, doymuş yağ, karbonhidrat, şeker ve protein değerleri, hayvansal sütlerde daha yüksek bulunmuştur p0,05. Sonuç olarak bitki bazlı içeceklerin hayvansal sütlere alternatif olabilmesi için besin ögeleri içeriklerinin zenginleştirilmesi gerekmektedir. Özellikle sağlık nedenleri nedeniyle hayvansal süt tüketiminin mümkün olmadığı bireylerde bu güçlendirme çalışmaları oldukça önemlidir. Sağlıklı bireyler içinse bitkisel bazlı içecekler hayvansal sütlere bir alternatif olmaktan ziyade farklı besinsel ve işlevsel özellikleri ile farklı bir ürün olarak düşünülerek dengeli bir diyeti çeşitlendirmek için tüketilebilir.

Makale detayları

Can Plant-Based Beverages Be Considered Alternatives to Animal Milk? A Comparative Analysis of Energy and Nutrient Profiles

Yazarlar:

Sabriye Arslan | Meryem Saban Güler

Yayıncı:

Gumushane University

Ana Başlıklar:

Beslenme Bilimi | Gıda ve Beslenme Dengesi | Halk Sağlığı Beslenmesi

Dergi:

Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi Vol.14 Issue 2, pp.459-467

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001351871

pISSN:

2146-9954

Plant-based beverage

Milk alternative

Label information

Energy and nutrientsBitki bazlı içecek

Süt alternatifi

Etiket bilgisi

Enerji ve besin ögeleri

Sayı

Makale detayları

Yazarlar: Sabriye Arslan | Meryem Saban Güler

Yayıncı: Gumushane University

Ana Başlıklar: Beslenme Bilimi | Gıda ve Beslenme Dengesi | Halk Sağlığı Beslenmesi

Dergi: Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi Vol.14 Issue 2, pp.459-467

Belge Tipi: Makale

Yayın Tarihi: 6/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001351871

pISSN: 2146-9954

Sayı

Yazarlar:

Sabriye Arslan | Meryem Saban Güler

Yayıncı:

Gumushane University

Ana Başlıklar:

Beslenme Bilimi | Gıda ve Beslenme Dengesi | Halk Sağlığı Beslenmesi

Dergi:

Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi Vol.14 Issue 2, pp.459-467

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001351871

pISSN:

2146-9954