Phosphorus and zinc are less bioaccessible in soy-based beverages in comparison to bovine milk

Sanches, Vitor L.; Peixoto, Rafaella Regina Alves; Cadore, Solange

doi:10.1016/j.jff.2019.103728

Cited by 22 publications

(23 citation statements)

References 23 publications

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“…Theodoropoulos et al [ 9 ] combined the in vitro digestion and the dialysis assay and found values ranging from ND to 27.5% and 7.6 to 22.2% for Fe and Zn, respectively. Similar values for Zn bioaccessibility were also reported by Sanches et al [ 10 ] and by Silva et al [ 1 ], corresponding to 18–21% and 6.15% of its total content, respectively.…”

Section: Introductionsupporting

confidence: 89%

Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility

Milani

Mauri

Sanches

et al. 2023

IJERPH

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Soy-based beverages are one of the most consumed plant-based beverages, which have been used as a substitute for dairy products. Soy is a source of several nutrients (vitamins, minerals, and phenolic compounds, etc.) and its consumption is usually associated with several benefits, such as the prevention of cardiovascular diseases, cancer, and osteoporosis. However, non-essential trace elements can be found in these beverages. Thus, a comprehensive study concerning trace elements Al, As, Cd, Co, Cr, Cu, Fe, Li, Mn, Ni, Pb, Sb, Se, Sn, Sr, and Zn in soy-based beverages was proposed. In vitro digestion allowed to simulate the gastrointestinal juice (bioaccessibility) and the Caco-2 cells culture model was applied for the bioavailability assay. Trace elements measures were performed by inductively coupled plasma optical emission spectrometry (ICP OES). Multivariate analysis classified soy-based beverages according to their soy source (isolate protein, hydrosoluble extract, and beans); Al, Cu, Fe, Mn, Sr, Se, and Zn bioaccessible fractions corresponded to approximately 40%-80% of their total content, and soy-based beverages were found to be a good Fe, Se, and Zn source. However, our results showed risk exposure assessment from daily consumption of one glass of soy-based beverage can contribute to 3.5% and 0.9% of Al Provisional Tolerable Weekly Intake (PTWI) for children and adults, respectively.

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Section: Introductionsupporting

confidence: 89%

Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility

Milani

Mauri

Sanches

et al. 2023

IJERPH

Self Cite

View full text Add to dashboard Cite

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“…The majority of these studies analyzed product labels or label databases alone, finding similarly high variability in the nutritional content of different products as reported here, both between and within PBB types ( 19 – 25 ). Others have undertaken laboratory analysis of the nutritional content of PBB, again with conclusions matching those reported here ( 8 , 25 , 32 – 34 ).…”

Section: Discussionsupporting

confidence: 71%

“…It has been found that the bioaccessibility of phosphorus and zinc is significantly lower in soy PBB products compared to milk ( 34 ). The bioavailability of other nutrients, particularly calcium, is also a concern.…”

Section: Discussionmentioning

confidence: 99%

Nutritional assessment of plant-based beverages in comparison to bovine milk

et al. 2022

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Plant-based beverages (PBB) are often marketed and used by consumers as alternatives to ruminant milks, particularly bovine milk (hereafter referred to as milk). However, much research has established that there is variation in nutritional composition among these products, as well as demonstrating that they are largely not nutritional replacements for milk. A survey of the prices and nutrition labels of PBB available in New Zealand supermarkets was undertaken. Selected almond, coconut, oat, rice, and soy PBB products were then analyzed for nutritional content, including energy, fat, protein, amino acid, bioavailable amino acid, and trace element contents. Finally, the protein and calcium contents of well-mixed and unshaken products were analyzed to ascertain the impact of colloidal stability on nutrient content. All PBB groups were more expensive than milk on average, while their declared nutrient contents on package labels was highly variable within and between groups. Analyses of selected PBB revealed that soy products had the most similar proximate composition to milk, while all other PBB groups contained less than 1.1 g protein per 100 mL on average. Many PBB were fortified with calcium to a similar concentration as that in milk. Shaken and unshaken samples showed divergent protein and calcium content for several PBB products but had no effect on the composition of milk, indicating that the nutrient content of PBB at the point of consumption will be dependent on whether the product has been shaken. Only the soy PBB had comparable amino acid content and bioavailability to milk. Overall, our results demonstrate the diversity in composition and nutritional properties of PBB available in New Zealand. While the existent environmental footprint data on PBB shows that they generally have lower carbon emissions than milk, milk currently accounts for approximately 1% of the average New Zealand resident’s consumption-based emissions. Except for calcium-fortified soy PBB, none of the commercially available PBB had nutritional compositions that were broadly comparable to milk.

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“…Plant-based milks, which provide varying food matrices, may not provide this advantage. Nascent investigations in vitro have displayed broad disparity in the levels of bioaccessible calcium found in fortified plant-based milks from rice, cashew, almond, peanut, coconut, oat and soy, likely due to the various types of fortificants used and the presence of inhibitory compounds [106][107][108]. Early isotope human studies demonstrated that soy milk fortified with calcium carbonate led to similar absorption levels from cow's milk, although this was lower when tricalcium phosphate was used [109].…”

Section: Discussionmentioning

confidence: 99%

Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute

Zhang

Hughes²,

Grafenauer

2020

Nutrients

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Growing ethical, environmental and health concerns have encouraged demand for novel plant-based milk alternatives, yet it remains nebulous whether these products are nutritionally adequate as cow’s milk replacements. The aim of this study was to conduct a cross-sectional survey of plant-based milk alternatives available in major Australian supermarkets and selected niche food retailers from November 2019 to January 2020 and assess two dietary scenarios (adolescents and older women) where dairy serves were substituted for plant-based alternatives against Australian Estimated Average Requirements (EAR). We collected compositional data from nutrition panels in juxtaposition with derivatives from the Australian Food Composition database, with a total of 115 products, including tree nuts and seeds (n = 48), legumes (n = 27), coconut (n = 10), grains (n = 19) and mixed sources (n = 10). Just over 50% of products were fortified, but only 1/3 contained similar calcium content to cow’s milk. Indiscriminate substitutions might reduce intakes of protein and micronutrients, particularly vitamin A, B2, B12, iodine and zinc, and lead to reductions >50% of the EARs for protein, zinc and calcium in the chosen dietary scenarios. To avoid unintended dietary outcomes, it is vital that consumers make pragmatic decisions regarding dietary replacements for cow’s milk.

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Phosphorus and zinc are less bioaccessible in soy-based beverages in comparison to bovine milk

Cited by 22 publications

References 23 publications

Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility

Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility

Nutritional assessment of plant-based beverages in comparison to bovine milk

Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute

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