Milk substitutes lack some of the nutrients in milk such as protein, calcium, vitamin A, vitamin D, magnesium, phosphorous and potassium.
And some also have more calories than low-fat milk, according to a recent report from the United States Food and Drug Administration.
In Ontario, fluid milk must have Vitamin D added during processing.
Much depends on what is used to make the substitutes, the FDA said.
The only plant-based beverage that contains a similar nutrient content that it can be included in the dairy group in the federal government’s Dietary Guidelines for Americans is fortified soy milk.
“The nutrients you get from plant-based milk alternatives can depend on which plant source is used, the processing methods and added ingredients, so check the label carefully,” said Susan Mayne, director of the Center for Food Safety and Applied Nutrition at the FDA.
“Has the product been fortified with nutrients such as calcium? How much added sugar is in the product? What is the protein content?” she said of questions to be considered.
“The Nutrition Facts label on the packaging can help you compare the nutrient content of the various plant-based milk alternatives to milk,” Mayne said. “The label can help you choose the best products to meet your nutrient needs and those of your family.”
Plant-based milks can be made from grains, such as oats, quinoa and rice; legumes, including pea and soy; nuts, such as almond, cashew, coconut, hazelnut, macadamia, peanut, pistachio and walnut; and seeds including flax, hemp and sesame.
These products may be a good alternative for people who are allergic to dairy milk or want to avoid dairy products for dietary reasons or personal preference, the FDA said.
Dairy foods provide some key nutrients, some of which people are not getting enough of in their diets, the FDA said.
The nutrients in milk include protein, calcium, vitamin A, vitamin D, magnesium, phosphorus, potassium, riboflavin, vitamin B12, zinc, choline and selenium.
