How Chemical Reactions Affect Nutrient Levels in Plant-Based Drinks.

A recent study reveals that plant-based drinks often lack proteins and essential amino acids compared to cow's milk. This is primarily due to the extensive processing involved in their production. The processing triggers chemical reactions that negatively impact the nutritional quality of the proteins.

The Maillard Reaction and Nutrient Loss

One key reaction is the Maillard reaction, a chemical process occurring at high temperatures during processing (like Ultra High Temperature or UHT treatment). This reaction between proteins and sugars modifies the proteins, leading to the loss of essential amino acids crucial for human health.

Many plant-based drinks already have less protein than cow's milk to begin with. The Maillard reaction further reduces the already low protein content and diminishes the quality of the remaining protein. For example, UHT-treated cow's milk contains 3.4 grams of protein per liter, while 8 out of 10 plant-based drinks in the study contained only 0.4 to 1.1 grams per liter. Essential amino acid levels were lower in all plant-based drinks tested.

Carcinogen Formation

Besides nutrient depletion, high-temperature processing can also generate harmful compounds. The study found acrylamide, a carcinogen also present in baked goods and fried foods, in four plant-based drinks made from almonds and oats. While the levels detected were low and not immediately dangerous, consuming small amounts from multiple sources could pose a health risk. Other potentially harmful substances, α-dicarbonyl compounds and hydroxymethylfurfural (HMF), were also detected.

Recommendations for Consumers and Manufacturers

The study's lead author, Professor Marianne Nissen Lund, advises consumers to choose less processed foods and beverages and to prepare more meals at home to ensure adequate nutrient intake. While plant-based drinks can be part of a healthy diet, it's crucial to obtain essential nutrients from other sources.

Professor Lund also calls on manufacturers to reconsider the extent of processing, particularly the necessity of UHT treatment, suggesting that shorter shelf lives might be acceptable to preserve nutritional value. She also advocates for clearer labeling, including the amount of essential amino acids, to better inform consumers about protein quality. Storing plant-based drinks in the refrigerator after purchase, rather than at room temperature, can also help minimize the formation of Maillard reaction products.