Soy Milk Consumption in the United States of America: An NHANES Data Report

Abstract

With the increasing adoption of plant-based diets in the United States, more and more individuals replace cow milk with plant-based milk alternatives. Soy milk is a commonly used cow milk substitute, which is characterized by a higher content of polyunsaturated fatty acids and fibers. Despite these favorable characteristics, little is known about the current prevalence of soy milk consumption the United States. We used data from the National Health and Nutrition Examination Surveys (NHANES) to assess soy milk usage in the United States and identified potential predictors for its consumption in the US general population. The proportion of individuals reporting soy milk consumption in the NHANES 2015–2016 cycle was 2%, and 1.54% in the NHANES 2017–2020 cycle. Non-Hispanic Asian and Black ethnicities (as well as other Hispanic and Mexican American ethnicities in the 2017–2020 cycle) significantly increased the odds for soy milk consumption. While a college degree and weekly moderate physical activity were associated with significantly higher odds for consuming soy milk (OR: 2.21 and 2.36, respectively), sex was not an important predictor. In light of the putative health benefits of soy milk and its more favorable environmental impact as compared to cow milk, future investigations should attempt to identify strategies that may help promote its consumption in selected populations.

Acute Effects of Dairy or Soy Milk on Sex Hormones Following Resistance Exercise in Males: A Randomized, Crossover Pilot Trial

“…Dairy milk consumption has been steadily declining in Europe and the United States [5]. Plant-based milks provide an alternative to dairy milk and have been recently gaining popularity, and one of the most commonly used substitutes is soy milk, especially in exercising individuals [6]. Regular exercise increases protein requirements, and dairy and soy milk exhibit comparable total protein contents [7].…”

An Updated Review of Soy-Derived Beverages: Nutrition, Processing, and Bioactivity

“…Given the consumer's increased familiarity with plant-based dairy alternatives, previous terminological restrictions are no longer necessary. Instead, clear labeling that highlights the nutritional properties of these products is recommended [3]. By accurately labeling and fortifying plant-based products already on the market, consumers will be able to evaluate the adequacy of vitamins and other micronutrients typically found in lower quantities compared to cow milk [4].…”