Keywords
Foods of Animal Origin
Milk
Milk Substitutes
Nutritional Facts
Food Labeling
Milk
Milk Substitutes
Nutritional Facts
Food Labeling
How to Cite
1.
Nicolau I, Mendonça JM, Dresch S, Pedra FGS, Vasconcelos CM. Milk and its vegetable substitutes: evaluation and comparison of nutritional quality of its labels. Rev Inst Adolfo Lutz [Internet]. 2021 Dec. 30 [cited 2024 Dec. 12];80:1-9,e37280. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/37280
Abstract
Milk is an important source of high biological value proteins, vitamins and minerals, however, allergy or intolerance issues, and a vegan or vegetarian lifestyle, have led its replacement by vegetables-based beverages. To evaluate weather this substitution is relevant; this study compared the labels of animal origin milk and the vegetable beverage available in the main supermarkets of Greater Vitória, ES. Fifty-six packages of cow and goat UHT milks, in their diferent versions, and 41 packages of vegetable beverages of peanuts, almonds, rice, oats, nuts, coconut, spelt, walnuts and soybeans were evaluated. The vegetable beverages presented, in general, the presence of fibers, higher content of unsaturated fatty acids and lower sodium content. Milks stood out due to the presence of cholesterol, higher protein intake, calcium and vitamins A and D. Vegetable beverages also presented higher amount of carbohydrates and higher caloric value. Therefore, if there is no restriction, whether for health, culture or habit reasons, it is not equivalent to replace milks vegetable beverages. However, the consumption of whole milk should be balanced due to its high content of saturated fats and sodium.
References
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2. Lima GA, Lima PD, Barros M da G, Vardiero LP, Melo EF, Paranhos-Neto F de P et al. Calcium intake: good for the bones but bad for the heart? An analysis of clinical studies. Arch. Endocrinol Metab. 2016; 60(3):252-63. https://dx.doi.org/10.1590/2359-3997000000173
3. Companhia Nacional de Abastecimento - CONAB. Informações agropecuárias. Análises do mercado agropecuário e extrativista. Análises do mercado. Histórico mensal de leite. Leite - análise mensal - março/abril 2020. Publicado em 22 de abril de 2020. Leite - Análise Mensal - Março - 2020.pdf.
4. Bezerra IN, Sichieri R. Eating out of home and obesity: a Brazilian nationwide survey. Public Health Nutr. 2009; 12(11): 2037-43. https://dx.doi.org/10.1017/S1368980009005710
5. Venkataraman D, Erlewyn-Lajeunesse M, Kurukulaaratchy RJ, Potter S, Roberts G, Matthews S et al. Prevalence and longitudinal trends of food allergy during childhood and adolescence: Results of the Isle of Wight Birth Cohort study. Clin Exp Allergy. 2018;48(4):394-402. https://dx.doi.org/10.1111/cea.13088
6. Rangel AHN, Sales DC, Urbano SA, Galvão Júnior JGB, Andrade Neto JC, Macêdo CS. Lactose intolerance and cow's milk protein allergy. Food Sci Technol. 2016;36(2): 179-87. https://dx.doi.org/10.1590/1678-457X.0019
7. Solé D, Silva LR, Cocco RR, Ferreira CT, Sarni RO, Oliveira LC et al. Consenso Brasileiro sobre Alergia Alimentar: 2018 - Parte 2 - Diagnóstico, tratamento e prevenção. Arq Asma Alerg Imunol. 2018;2(1):39-82. http://dx.doi.org/10.5935/2526-5393.20180005
8. Misselwitz B, Butter M, Verbeke K, Fox MR. Update on lactose malabsorption and intolerance: pathogenesis, diagnosis and clinical management. Gut. 2019;68:2080–91. http://dx.doi:10.1136/gutjnl-2019-318404
9. Felgate M, Savara T. Consumer and innovation trends in milk 2014. London: Datamonitor Consumer, 2014. 120 p.
10. Markets and Markets. Dairy alternative (beverage) market by type (Soy, almond, rice), formulation (plain, flavored, sweetened, unsweetened), channel (supermarket, health store, pharmacy, convenience store) & geography—global trends & forecast to 2018. 2013. http://www.marketsandmarkets.com/Market-Reports/dairy-alternative-plant-milk-beverages-market-677.html
11. Ministério da Saúde (BR). Agência Nacional de Vigilância Sanitária. Resolução RDC nº 360, de 23 de dezembro de 2003. Regulamento técnico sobre rotulagem nutricional de alimentos embalados. Diário Oficial da União. Brasília, DF, 26 dez 2003. Seção 1(251):33-5.
12. Statistical Analysis System – SAS. SAS® University Edition. Versão online. [acesso 2020 Mar 03]. Disponível em: https://www.sas.com/pt_br/software/university-edition.html
13. McRae MP. Dietary fiber intake and type 2 Diabetes Mellitus: an umbrella review of meta-analyses. J Chiropr Med. 2018;17(1):44-53. https://dx.doi.org/10.1016/j.jcm.2017.11.002
14. Makki K, Deehan EC, Walter J, Bäckhed F. The impact of dietary fiber on gut microbiota in host health and disease. Cell Host Microbe. 2018;23(6):705-15. https://dx.doi.org/10.1016/j.chom.2018.05.012
15. Berrazaga I, Micard V, Gueugneau M, Walrand S. The Role of the anabolic properties of plant- versus animal-based protein sources in supporting muscle
mass maintenance: a critical review. Nutrients. 2019;11(8):1825. https://dx.doi.org/10.3390/nu11081825
16. Food and Agriculture Organization - FAO. Milk and dairy products in human nutrition. Rome; 2013. [acesso 2020 Abr 15]. Disponível em: http://www.fao.org/3/i3396e/i3396e.pdf
17. Vrese M, Gerstner G. Tricalcium citrate (TCC) and health. J Nutr Health Food Eng. 2017;6(5):130‒46. https://dx.doi.org/10.15406/jnhfe.2017.06.00214
18. Fox PF, Uniacke-Lowe T, McSweeney PLH, O’Mahony JA. Dairy chemistry and biochemistry. Switzerland: Springer International Publishing; 2015.
19. Catunda KLM, Aguiar EM, Silva JGM, Rangel AHN. Leite caprino: características nutricionais, organolépticas e importância do consume. Rev Centauro 2016;7(1):34-55.
20. Amagliani L, O’Regan J, Kelly AL, O’Mahony JA. Chemistry, structure, functionality and applications of rice starch. J Cereal Sci. 2016;70:291-300. https://doi.org/10.1016/j.jcs.2016.06.014
21. Ciabotti S, Juhász ACP, Mandarino JMG, Costa LL, Corrêa AD, Simão AA et al. Chemical composition and lipoxygenase activity of soybean (Glycine max L. Merrill.) genotypes, specific for human consumption, with different tegument colours. Braz J Food Technol. 2019;22,e2018003. https://dx.doi.org/10.1590/1981-6723.00318
22. Sterna V, Zute S, Brunava L. Oat grain composition and its nutrition benefice. Agric Agricultural Sci Procedia. 2016;8:252–26. https://dx.doi.org/10.1016/j.aaspro.2016.02.100
23. Seow EK, Che Muhamed AM, Cheong-Hwa O, Tan TC. Composition and physicochemical properties of fresh and freeze-concentrated Coconut (Cocos nucifera) water. J Agrobiotech. 2017;8(1):13-24.
24. Egea MB, Lima DS, Lodete AR, Takeuchi K. Bioactive compounds in nuts and edible seeds: focusing on Brazil nuts and baru almond of the Amazon and Cerrado brazilian biomes. SM J Nutr Metab. 2017;3(2):1022s.
25. Fletcher SM, Shi Z. An overview of world peanut markets. In: Stalker HT, Wilson RF. Peanuts Genetics, Processing, and Utilization. Chapter 10. 2016:267-87. https://doi.org/10.1016/B978-1-63067-038-2.00010-1
26. Ministério da Saúde (BR). Agência Nacional de Vigilância Sanitária. Resolução RDC nº 269, de 22 de setembro de 2005. Regulamento técnico sobre a ingestão diária recomendada (IDR) de proteína, vitaminas e minerais. Diário Oficial da União. Brasília, DF, 23 set 2005. Seção 1(184):372.
27. Miller LM, Cassady DL. The effects of nutrition knowledge on food label use. A review of the literature. Appetite. 2015;92:207–16. https://dx.doi.org/10.1016/j.appet.2015.05.029
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Copyright (c) 2021 Instituto Adolfo Lutz Journal
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