Are plant-based milk truly healthy or overhyped?

New Delhi: While oat, almond, and soy milk have gained popularity as eco-friendly alternatives to cow’s milk, a new study reveals they might fall short in providing essential proteins and amino acids.  

Despite their surge in the global market over the last decade, researchers from the University of Copenhagen warn that the extensive processing of plant-based beverages may lower protein quality and even lead to the formation of harmful compounds.  

Processing affects protein quality  

Professor Marianne Nissen Lund, from the university’s Department of Food Science, explained that plant-based drinks undergo more intense heat treatments than cow’s milk to extend their shelf life. This process, known as ultra-high temperature (UHT) treatment, triggers a chemical reaction between protein and sugar, called the “Maillard reaction,” which reduces the nutritional quality of proteins.  

“Plant-based drinks cannot replace cow’s milk in terms of proper nutrition,” Lund pointed out.

The heat treatment not only reduces the protein quality but also leads to the loss of essential amino acids, further diminishing their nutritional value compared to cow’s milk.  

Hidden risks of heat treatment  

In addition to reduced protein content, the study, published in the 'Food Research International' journal, highlighted the potential production of harmful compounds during processing. Acrylamide, a known carcinogen, was found in four plant-based beverages made from oats and almonds.  

While the levels of acrylamide were low and posed no immediate danger, Lund cautioned that its consumption in small amount from various sources could lead to health risks over time. Acrylamide is also commonly found in bread, cookies, coffee beans, and fried foods like French fries.  

The findings suggest that while plant-based drinks remain a sustainable alternative, they may not match the nutritional benefits of cow’s milk. 

(agency inputs)