| Autor: |
Craig WJ; Center for Nutrition, Healthy Lifestyles, and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92354, USA., Brothers CJ; Department of Biology, Walla Walla University, College Place, WA 99324, USA. |
| Jazyk: |
angličtina |
| Zdroj: |
Nutrients [Nutrients] 2021 Nov 14; Vol. 13 (11). Date of Electronic Publication: 2021 Nov 14. |
| DOI: |
10.3390/nu13114069 |
| Abstrakt: |
Yogurt is considered a healthy, nutritious food in many cultures. With a significant number of people experiencing dairy intolerance, and support for a more sustainable diet, consumer demand for dairy alternatives has surged. The aim of this study was to conduct a cross-sectional survey of plant-based yogurt alternatives to assess their nutritional content and health profile. A total of 249 non-dairy yogurt alternatives were analyzed from the nutrition label listed on the commercial package. The various yogurt alternatives contained extracts of coconut ( n = 79), almonds ( n = 62), other nuts or seeds ( n = 20), oats ( n = 20), legumes ( n = 16), and mixed blends ( n = 52). At least one-third of the yogurt alternatives had 5 g or more of protein/serving. Only 45% of the yogurt alternatives had calcium levels fortified to at least 10% of daily value (DV), while only about one in five had adequate vitamin D and B12 fortification at the 10% DV level. One-half of the yogurt alternatives had high sugar levels, while 93% were low in sodium. Except for the coconut-based products, the yogurts were not high in fat or saturated fat. The yogurt alternatives were not fortified as frequently or to the same levels as the corresponding non-dairy, plant-based beverages. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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