A Nutritional and Environmental Impact Comparison of Skim Dairy Milk and Plant Beverages: A Review
Main Article Content
Abstract
Plant beverages began to be used widely in the US in the 1970s, and their popularity has continued to grow. The growth of plant-based beverages has been driven by factors such as increased awareness of lactose intolerance, the rise of veganism, sustainability concerns, and innovations in taste. The nutrient density of beverages was not a significant factor in the decision to switch to plant-based beverages. This review compares skim milk to plant beverage alternatives due to a closer calorie comparison and examines their nutritional differences, highlighting their benefits and limitations. The protein content of most plant beverages is significantly lower than that of dairy milk. Skim milk provides approximately 3.3 grams of protein per 100 grams, making it a significant source of high-quality protein that contains all essential amino acids.
On the other hand, plant beverages, while lower in protein content, offer a promising environmental advantage. Almond beverages contain 0.5 grams to 3.2 grams of protein per 100 grams, depending on the type of soy used. The Digestible Indispensable Amino Acid Score (DIAAS) for almond beverages scores 40 compared to 100 for dairy milk. The mineral content of plant beverages is generally lower than that of milk, except for calcium, which is often fortified to meet or exceed the levels found in dairy milk. The glycemic index of dairy milk is also low at 37 compared to plant beverages, ranging from 49 to 97. Studies show that producing one liter of dairy milk emits approximately 3.2 kg CO₂-equivalent, compared to 0.9 kg for soy beverages. In conclusion, dairy milk's nutrient density per dollar spent is superior to plant-based alternatives. Research must continue for plant beverages to bring them up to the standard of milk yet they currently provide environmental advantages and a hopeful outlook for the future of sustainable nutrition.
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