International Analysis of the Nutritional Content and a Review of Health Benefits of Non-Dairy Plant-Based Beverages.
International Analysis of the Nutritional Content and a Review of Health Benefits of Non-Dairy Plant-Based Beverages.
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DOI：
10.3390/nu13030842
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发表时间：
2021-03-04
期刊：
影响因子：
5.9
通讯作者：
Fresán U
中科院分区：
文献类型：
--
作者：
Craig WJ;Fresán U
对环境影响和可持续性、动物福利和个人健康问题的担忧刺激了消费者对乳制品替代品的需求。本研究的目的是对来自三个不同大陆（美国、澳大利亚和西欧）的植物性非乳制品饮料进行横断面调查，以评估其营养成分和健康状况。根据商业包装上列出的营养标签和成分或制造商或零售商网站上的信息，对总共 148 种非乳制品饮料进行了分析。不同类型的饮料包括坚果或种子提取物 (n = 49)、谷物提取物 (n = 38)、豆类 (n = 36)、椰子提取物 (n = 10) 和混合饮料 (n = 15)。平均而言，植物基饮料在不含高含量的钠、饱和脂肪或卡路里方面通常得分较高。超过一半的饮料中钙含量等于或高于牛奶。蛋白质含量从 0 到 10 克/份不等。维生素 D 和 B12 的强化水平相当低。消费者应了解植物性乳制品替代品的营养成分和潜在的健康益处，因为不同类型饮料的营养成分差异很大。
Concerns about environmental impact and sustainability, animal welfare, and personal health issues have fueled consumer demand for dairy alternatives. The aim of this study was to conduct a cross-sectional survey of plant-based non-dairy beverages from three different continents (USA, Australia, and Western Europe) to assess their nutritional content and health profile. A total of 148 non-dairy beverages were analyzed from the nutrition label and ingredients listed on the commercial package or from the information located on the website of the manufacturer or retailer. The different types of beverages were extracts of nuts or seeds (n = 49), grains (n = 38), legumes (n = 36), coconut (n = 10), and mixed blends (n = 15). On average, the plant-based beverages generally scored well in terms of not containing high levels of sodium, saturated fat, or calories. Over half of the beverages were fortified with calcium to levels equal to or greater than that of dairy milk. The protein content varied from 0 to 10 g/serving. Levels of vitamin D and B12 fortification were quite low. Consumers should be informed of the nutritional profile and potential health benefits of plant-based dairy alternatives as the nutritional content can vary greatly between the different types of beverages.
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影响因子：
9.1
作者：
DiNicolantonio JJ;Lucan SC;O'Keefe JH
通讯作者：
O'Keefe JH
DOI：
10.1007/s11130-016-0583-0
发表时间：
2017-03
期刊：
Plant foods for human nutrition (Dordrecht, Netherlands)
影响因子：
--
作者：
Jeske S;Zannini E;Arendt EK
通讯作者：
Arendt EK
DOI：
10.1016/j.jand.2016.09.025
发表时间：
2016-12-01
影响因子：
4.8
作者：
Melina, Vesanto;Craig, Winston;Levin, Susan
通讯作者：
Levin, Susan
影响因子：
2.4
作者：
Harris, Margaret;Hutchins, Andrea;Fryda, Lisa
通讯作者：
Fryda, Lisa
影响因子：
3.5
作者：
McCarthy, K. S.;Parker, M.;Drake, M. A.
通讯作者：
Drake, M. A.