An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow's Milk.
An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow's Milk.
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植物性甜菜碱作为牛乳替代品的营养学概述。
DOI：
10.3390/nu13082650
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发表时间：
2021-07-30
期刊：
影响因子：
5.9
通讯作者：
Zandonadi RP
中科院分区：
文献类型：
--
作者：
Fructuoso I;Romão B;Han H;Raposo A;Ariza-Montes A;Araya-Castillo L;Zandonadi RP
在日常饮食和产品中牛奶的存在是常见的，同时由于牛奶过敏，乳糖不耐症，纯素饮食等原因，采用无奶饮食增加。因此，对植物基饮料的需求日益增加，其呈现可变的，有时未知的营养特性。这项研究旨在比较科学研究中描述的用作牛奶替代品的植物饮料的营养方面。因此，我们对PubMed、Google Scholar、Scopus、Web of Science、Google Patents、Embase和ScienceDirect数据库中的科学文献进行了综述。入选标准是关于植物饮料作为牛奶替代品的科学研究;以英语发表;提供有关食用量、成分和营养成分的数据，至少包含植物饮料的能量和常量营养素数据。收集了植物饮料的成分和能量、常量营养素以及膳食纤维和一些微量营养素（如果有的话）的数据。从22种不同基质的122种饮料中获得数据，其中大豆使用最多（27.87%，n = 34）。结果表明，能量值为6-183千卡/100 mL，碳水化合物为0.00-22.29 g/100 mL，蛋白质为0.06-12.43 g/100 mL，脂肪为0.00-19.00 g/100 mL，膳食纤维为0.00-4.40 g/100 mL，蛋白质为0.06-12.43 g/100 mL，脂肪为0.00-19.00 g/100 mL。钙0.00-1252.94 mg/100 mL;铁0.04-1.40 mg/100 mL;镁0.84- 10，178.60 mg/100 mL;钠0.00-343.43 mg/100 mL。盐是植物性饮料中最常见的添加成分。有些饮料已达到一定量的牛奶营养素。然而，研究指出了它们的质量/类型的差异。因此，在用这些替代品替代牛奶时需要注意。
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.
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影响因子：
1.8
作者：
Haenlein, GFW
通讯作者：
Haenlein, GFW
影响因子：
5.9
作者：
Craig WJ;Fresán U
通讯作者：
Fresán U
DOI：
10.5216/pat.v41i3.9885
发表时间：
2011-09-01
期刊：
Pesquisa Agropecuária Tropical
影响因子：
--
作者：
Carvalho, Webber Tavares de;Reis, Renata Cunha dos;Caliari, Márcio
通讯作者：
Caliari, Márcio
影响因子：
5.9
作者：
Decloedt, Anneleen I.;Van Landschoot, Anita;Vanhaecke, Lynn
通讯作者：
Vanhaecke, Lynn