A new study from McGill University, Canada has looked at the four most-commonly consumed types of milk beverages from plant sources around the world – almond milk, soy milk, rice milk and coconut milk – and compared their nutritional values with those of cow’s milk. After cow’s milk, which is still the most nutritious, soy milk comes out a clear winner.
Soy milk is widely consumed for its health benefits linked to the anti-carcinogenic properties of phytonutrients present in the milk known as isoflavones. The concerns, however, are the beany flavor and the presence of anti-nutrients or substances that reduce nutrient intake and digestion.
The study also revealed that consumption of rice milk without proper care can result in malnutrition, especially in infants. Although consumption of coconut milk can help reduce levels of harmful low-density lipoproteins that are associated with cardiovascular diseases, its nutritional values are reduced if stored for over 2 months.
As far as cow’s milk is concerned, lactose intolerance due to the absence or deficiency of the enzyme lactase in the digestive tract affects somewhere between 15-75 per cent of all adults depending on race, food habits and gut health.
The researchers add that more work will need to be done to understand the effects of various conventional and novel processing methods on the nutritional profile, flavour and texture of these alternative milks.