Nutritional debate over dairy and plant-based milks

Nutritional experts continue to evaluate the health implications of various milk types, noting that plant-based alternatives like oat, almond, and soy are not inherently healthier than traditional dairy. While soy milk is recognized as the closest nutritional match to dairy, almond milk typically contains lower protein levels. Nutritionists have cautioned that many plant-based products are ultra-processed and contain additives such as emulsifiers and stabilizers which, according to Maria Abreu of the University of Miami, could “negatively impact the gut microbiome.”

In the dairy sector, medical professionals emphasize that benefits vary by product type. While whole milk is advocated for its ability to aid the absorption of fat-soluble vitamins (A, D, E, and K) and provide satiety, semi-skimmed or skimmed versions are recommended for managing cholesterol.

As consumer habits shift, industry players like Mexico’s Grupo Lala face challenges in maintaining dairy’s relevance against the rise of nutritional information shared via social media. Amidst these changing preferences, the FAO suggests the discourse should focus on the role of milk within healthy food systems and its impact on physical and cognitive development.