Over the past decade, these plant-based beverages have also seen significant growth in the global market due to their eco-friendly approach. But extensive processing is leading to chemical reactions that degrade protein quality and in some cases produce cancer-causing compounds, researchers at the University of Copenhagen claim.
Lead author Professor Marianne Nissenlund, from the university’s Department of Food Science, said plant-based drinks could not “replace cow’s milk” in terms of “adequate nutrition”.
In the study, the team examined 10 different plant-based beverages and compared them to cow’s milk to understand if chemical reactions during processing affected their nutritional quality.
“Plant-based beverages go through a higher heat treatment than milk to extend their shelf life” — called ultra-high temperature (UHT) treatment, a chemical reaction between protein and sugar, Lund said. triggers — called the “Maillard reaction.” and reduces the nutritional quality of protein.
Further, he noted that while most plant-based milks contain significantly less protein than cow’s milk, heat treatment also “leads to the loss of some essential amino acids”.
Heat treatment in particular can also produce cancer-causing compounds, said an expert in a paper published in the International Journal of Food Research.
Researchers found acrylamide in four plant-based drinks made from almonds and oats. Acrylamide is a known carcinogen found in bread, cookies, coffee beans, and fried potatoes, including French fries.
Although acrylamide was found at low levels, which posed no risk, its use “in small amounts from a variety of sources can build up to levels that may pose a health risk,” Lund said. said