Plant-Based Dairy Alternatives: Data Gaps in Nutrition Advice
- Katerina Palascha, tells Nutrition Insight why some nutrition professionals may misunderstand plant-based milks.
- "Firstly, their nutrient profile is highly variable, as it depends both on the ingredient they are made from (e.g., soy, oats, or coconuts) and the type of product...
- "Secondly, their level of fortification can be inconsistent across products and brands.
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Misunderstandings amok
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EUFIC’s senior research manager, Dr. Katerina Palascha, tells Nutrition Insight why some nutrition professionals may misunderstand plant-based milks.
“Firstly, their nutrient profile is highly variable, as it depends both on the ingredient they are made from (e.g., soy, oats, or coconuts) and the type of product (e.g.,drink,yogurt,or cheese),so they cannot be treated as one homogenous group,” she explains.
“Secondly, their level of fortification can be inconsistent across products and brands. Thirdly, some plant-based dairy alternatives in spain and Portugal contain a mix of different plant-based sources, further increasing the difficulty of making precise recommendations.”
palascha adds that some of these professionals may focus more on foods included in food-based dietary guidelines because there is more guidance about them.
The study found that over 70% of professionals want details on fortification, bioavailability, and nutritional composition of plant-based dairy alternatives. Over 60% wanted processing, additives, and environmental impact data.
The availability bias
The research notes that health professionals consider plant-based products compatible with a healthy diet and support their fortification. Though, as there is no consensus on their nutritional value compared to dairy products, they believe this brings confusion, including among consumers.
Palascha explains the availability bias and assures: “If they are professional, they are not likely to give advice that goes against the science. But whatever they are familiar with may come more readily to their minds as a potential option, as it does to everyone.”
“Both our study and previous studies show that health professionals who consume plant-based dairy alternatives themselves are more likely to recommend these products to their clients.”
The study found that those who thought PBDA was nutritionally equivalent to dairy recommended it more frequently than those who were uncertain.
although 34% of the sample would advise plant-based dairy alternatives to all consumers, the majority of nutrit
| Information Need | Percentage of Professionals |
|---|---|
| Fortification, Bioavailability, Nutritional Composition | >70% |
| Processing, Additives, Environmental Impact | >60% |
Nutrition professionals significantly influence consumer choices, and recent research looks at how perceptions of plant-based dairy alternatives shape their inclusion in a healthy diet.We speak to the European Food Information Council (EUFIC) to learn about challenges and opportunities in this space.
The study examined 259 various Spanish nutrition professionals. It shows that they