Non-dairy Foods Research Articles

Probio-Ichnos: A Database of Microorganisms with In Vitro Probiotic Properties.

Probiotics are live microorganisms that, when consumed in adequate amounts, exert health benefits on the host by regulating intestinal and extraintestinal homeostasis. Common probiotic microorganisms include lactic acid bacteria (LAB), yeasts, and Bacillus species. Here, we present Probio-ichnos, the first manually curated, literature-based database that collects and comprehensively presents information on the microbial strains exhibiting in vitro probiotic characteristics (i.e., resistance to acid and bile, attachment to host epithelia, as well as antimicrobial, immunomodulatory, antiproliferative, and antioxidant activity), derived from human, animal or plant microbiota, fermented dairy or non-dairy food products, and environmental sources. Employing a rigorous methodology, we conducted a systematic search of the PubMed database utilizing the keyword 'probiotic' within the abstracts or titles, resulting in a total of 27,715 studies. Upon further manual filtering, 2207 studies presenting in vitro experiments and elucidating strain-specific probiotic attributes were collected and used for data extraction. The Probio-ichnos database consists of 12,993 entries on the in vitro probiotic characteristics of 11,202 distinct strains belonging to 470 species and 143 genera. Data are presented using a binary categorization approach for the presence of probiotic attributes according to the authors' conclusions. Additionally, information about the availability of the whole-genome sequence (WGS) of strains is included in the database. Overall, the Probio-ichnos database aims to streamline the navigation of the available literature to facilitate targeted validation and comparative investigation of the probiotic properties of the microbial strains.

Dietary intake and food sources of calcium and vitamin D in young children in the Guelph Family Health Study

Canadian research on dietary intake of calcium and vitamin D in young children is limited. This cross-sectional analysis investigated dietary intake and food sources of calcium and vitamin D among 265 preschool-aged children (3.6 ± 1.2 years) in the Guelph Family Health Study via one 24-h dietary recall completed by their parents using the Automated Self-Administered 24-H Dietary Assessment Tool 2016-Canadian version. Median intakes of calcium and vitamin D were 827 mg d−1 [Interquartile range (IQR) = 522] and 4.0 μg d−1 (IQR = 3.6), respectively. The two most frequently consumed dairy food sources for both nutrients were fluid cow's milk (78%, n = 206) and cheese (60%, n = 160), whereas the most frequently consumed non-dairy food sources for calcium were fruits (92%, n = 243), bakery products (92%, n = 243), and water (92%, n = 243), and for vitamin D it was bakery products (74%, n = 196). Findings raise concern about low intakes of calcium and vitamin D in young Canadian children.

BIOLOGICAL AGENTS AS AN ALTERNATIVE TO CHEMICAL PRESERVATIVES IN THE SEAFOOD PROCESSING INDUSTRY, A REVIEW

The present research investigated the possibility of replacing probiotic bacteria instead of chemical preservatives in the seafood processing industry. The data were used from articles published in the databases including Science Direct, Pub Med, Scopus Springer Link, and Scopus. The search was carried out using the keywords fish fillet, beneficial non-dairy foods, increasing shelf life, biological protection, probiotic food, microbial treatment, and Lactobacillus bacteria. A biological preservation technique was used to maintain the quality of hake, spanish mackerel, mackerel, sea bass, tilapia, swordfish, rainbow trout, and ribbon fillets. Swordfish coated with L. paracasei IMPC 2.1 was acceptable for 3 months. Followed by spanish mackerel and rainbow trout fillets coated with L. casei and L. plantarum subsp. plantarum ranked second and third for 30 and 21 days, respectively. The minimum shelf life of fillets was 48 hours (Tilapia coated with L. plantarum 1.19). In freezing, L. brevis could maintain the quality of rainbow trout fillet for 6 months. The present study suggests Lactobacillus strains, especially L. paracasei IMPC 2.1, as a preservative to preserve the quality of fish fillets. However, the use of this species in the seafood processing industry requires wider research to investigate its effect on other aquatic species.

Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic Strains.

Lactic acid bacteria (LAB) are widely applied for fermentation purposes in dairy and non-dairy food matrices with beneficial technological and health-promoting properties. This study describes the effect of two lactic acid bacteria, namely, Lactiplantibacillus paracasei SP5 and Pediococcus pentosaceus SP2, on the phenolic profiles, antioxidant activities, total phenolic content (TPC), carotenoid content, and sensorial profile of two different mixed fruit juices. After 48 h of fermentation, both LABs retained viability over 9 Log CFU/mL in both juices. The TPC, zeaxanthin + lutein, β-carotene content, and antioxidant activity (AA) were elevated for both LABs and mixed juices after 48 h of fermentation compared to control samples. Regarding the phenolic profile, both juices exhibited a significant decrease in chlorogenic acid levels, while quinic acid and tyrosol concentrations showed notable increases.

Modulation of Immune Response from FiberCreme-VCO Based Supplementation in Immunosuppressed Rats

Immunomodulators are substances that have the ability to influence the human immune system. FiberCreme is a commercial non-dairy food high in oligosaccharides, which are difficult to digest. Combination of FiberCreme and VCO (FC-VCO) considered to possess high value of bioavailability in body. This study was aimed to determine immunomodulation effect of FiberCreme-VCO against immunosuppressed rats. This study used male rat (Rattus novergicus) which was induced by doxorubicin twice a week for seven days. Treatment by FC-VCO was then administered orally for 14 days. Whole blood and spleen were collected and analyzed based on immunomodulator parameters such as spleen weight, body weight, IL-6, TNF-α, and INF-γ levels, the CD4+/CD8+ ratio and the percentage of FOXP3. Statistical analysis was determined by GraphPad Prism software (version 9: San Diego, CA, USA). Regardless of dosage, FC-VCO did not improve body weight or lymphatic weight appreciably. In contrast to the negative group, FC-VCO supplementation at a dose of 6 mg/kgBW was able to raise CD4+ levels, and this difference was statistically significant (p<0.05). IFN-γ levels were also increased by FC-VCO at a dose of 9 mg/kgBW, and these differences were statistically significant (p <0.05) when compared to the negative group. Since FC-VCO affects the roles and responsibilities of CD4+ and IFN-γ in immunosuppressive situations, it can strengthen the immune system.

Toxicological safety assessment of provitamin A cassava hydrolysate with free and encapsulated Lacticaseibacillus rhamnosus GG in the Wistar rat model

Expanding the non-dairy food and beverage matrices useful as carriers for probiotics such as Lacticaseibacillus rhamnosus GG is an ongoing concern. This has led to the development of provitamin A cassava (PAC) hydrolysate. However, the safety of novel food matrices such as PAC hydrolysate, a non-dairy probiotic beverage, needs to be assessed. The acute and 30-day sub-chronic toxicological effects of the oral administration (using oral gavage) of PAC hydrolysate without or with free or encapsulated L. rhamnosus GG, were evaluated in the Wistar rat model.No treatment-related acute toxicity, and no changes of toxicological significance (p > 0.05) in the relative organ weights, haematological or biochemical parameters were observed in all the PAC-administered Wistar rats, compared to the control. Therefore, oral administration of provitamin A cassava hydrolysate without or with free or encapsulated L. rhamnosus GG showed evidence of safety when consumed at the doses recommended in this study and not more than 30 days.

Sustainable packaging materials for fermented probiotic dairy or non-dairy food and beverage products: challenges and innovations.

The food and beverage packaging industry has experienced remarkable growth in recent years. Particularly the requirement for appropriate packaging materials used for the sale of fermented products is boosted due to the rising acceptance of economical functional foods available to consumers on the shelves of their local supermarkets. The most popular nutraceutical foods with increased sales include natural yogurts, probiotic-rich milk, kefir, and other fermented food and beverage products. These items have mainly been produced from dairy-based or non-dairy raw materials to provide several product options for most consumers, including vegan and lactose-intolerant populations. Therefore, there is a need for an evaluation of the potential developments and prospects that characterize the growth of the food packaging industry in the global market. The article is based on a review of information from published research, encompassing current trends, emerging technologies, challenges, innovations, and sustainability initiatives for food industry packaging.

Dietary intervention with edible film-coated multistrain probiotic Lacticaseibacilli in nondairy food matrices significantly increased the recovery of fecal viable Lacticaseibacilli and improved the performance of several colonic biomarkers among slightly malnourished preschool children.

Probiotic enriched dairy products are widely consumed in Western countries for their beneficial effects on the gastrointestinal tract and overall health. The present study aims to investigate the beneficial effects of probiotic Lacticaseibacilli (LAB) strains in non-dairy food matrices. A blend of edible film-coated probiotic LAB, L. plantarum, L. paracasei, and L. rhamnosus, were incorporated into plain biscuits and dry dates. Design of the randomized controlled study: Children of both sexes (mean age 55.7 ± 14.5 months) attending kindergarten in Tersa, a poor urban Giza district, were recruited and randomized into 5 groups of equal numbers. Treatment groups: (1) placebo biscuits, (2) functional probiotic biscuits (0.18 billion colony forming units (cfu) of LAB) (3) functional probiotic + inulin biscuits (0.2 billion cfu of LAB + 2 g of chicory inulin); (4) placebo dates and (5) functional probiotic dates (0.3 billion cfu of viable multistrain LAB). The supplements were served 5 days a week and each child had to consume 21 servings of the supplement. The primary outcome was an increase in the fecal recovery of viable LAB after the intake of 21 servings (T1) compared to the respective baseline counts (T0). The secondary outcomes include the determination of fecal short-chain fatty acids (SCFA) and secretory immunoglobulin A (s-Ig A) using ELISA and fecal ammonia excretion. Results: Statistically significant % increases in the recoveries of fecal viable LAB were found among the children consuming 21 servings of supplements 2, 3, and 5 compared to the respective count at T0. Similar significant increases were found in the fecal concentrations of SCFA and s-Ig A among the children consuming 21 servings of supplements 2, 3 and 5 compared to the respective counts at T0. On the other hand, the concentration of toxic ammonia excretion decreased significantly in the feces of all children consuming probiotic-containing supplements (groups 2, 3, and 5) at T1 compared to the respective concentrations obtained at T0. Conclusion: Multistrain microencapsulated probiotic Lacticaseibacilli in functional biscuits and dry dates successfully tolerated the acidic gastric transit and exerted their bioactive action on the colonic microbiome. The synbiotic supplement exhibited a higher production rate of colonic SCFA. Probiotic-enriched products that confer definitive health benefits are convenient and do not need to be kept under refrigeration. Manipulating the composition and function of the microbiome in childhood through probiotic/+ prebiotic interventions is cost-effective with long-term beneficial health outcomes. This study was approved by the Medical Research Ethics Committee, National Research Center and registered as Clinical Trial 16/422. Written informed consent was obtained from the mothers of all participating children.

Systematic Review of Probiotics and Their Potential for Developing Functional Nondairy Foods

The gastrointestinal tract is an environment that hosts various microorganisms, including pathogens. Generally, pathogenic bacteria enter the host body through food and the gastrointestinal tract. These pathogenic bacteria can colonize or infiltrate host cells and tissues, causing various infectious diseases. In recent years, the protective role of probiotic bacteria against gastrointestinal pathogens has been carefully investigated. Probiotics have been found to modulate intestinal microbial flora and play a significant role in the gastrointestinal tract’s function, especially by inhibiting the growth of pathogenic bacteria. However, the mechanism of action of probiotics has yet to be sufficiently proven and recognized. Several important mechanisms support the antagonistic effects of probiotics on various microorganisms, which is achieved, for example, through the production of different antimicrobial compounds, such as bacteriocins, various organic acids, antibiotics, antimicrobial proteins, and exopolysaccharides; mucosal barriers with mucosa and bacteria binding blockers; competition for nutrient uptake; and strengthening of the immune system. Accordingly, this review summarizes the recent studies that have examined the mechanism of action of probiotic bacteria and their beneficial effects in preventing pathogenic bacterial growth and improving gastrointestinal functions. Comprehending their mechanisms of action allows the selection of appropriate probiotic strains for specific applications in gastrointestinal dysfunction.

Development of a Multiplex PCR Assay for Efficient Detection of Two Potential Probiotic Strains Using Whole Genome-Based Primers.

Probiotics are microorganisms that exert strain-specific health-promoting effects on the host. Τhey are employed in the production of functional dairy or non-dairy food products; still, their detection in these complex matrices is a challenging task. Several culture-dependent and culture-independent methods have been developed in this direction; however, they present low discrimination at the strain level. Here, we developed a multiplex PCR assay for the detection of two potential probiotic lactic acid bacteria (LAB) strains, Lactiplantibacillus plantarum L125 and Lp. pentosus L33, in monocultures and yogurt samples. Unique genomic regions were identified via comparative genomic analysis and were used to produce strain-specific primers. Then, primer sets were selected that produced distinct electrophoretic DNA banding patterns in multiplex PCR for each target strain. This method was further implemented for the detection of the two strains in yogurt samples, highlighting its biotechnological applicability. Moreover, it can be applied with appropriate modifications to detect any bacterial strain with available WGS.

Production of the probiotic dessert containing sprouted quinoa milk and evaluation of physicochemical and microbial properties during storage.

One of the challenges of the food industry is detecting the potential of novel non-dairy food matrices to deliver probiotic bacteria to humans as cholesterol-free products, suitable for people with lactose intolerance and sensitivity to dairy proteins. In this study, the possibility of adding sprouted quinoa milk (SQM) at 0%, 50%, and 100% levels in probiotic non-dairy dessert containing native Lactobacillus plantarum isolated from camel milk was investigated. Physicochemical, functional, microbiological, color, texture, and organoleptic characteristics of probiotic dessert samples were evaluated during 1, 7, and 14 days of storage at 4°C. According to the results, fat, protein, carbohydrates, and ash increased significantly during germination (p < .05). With boosting the SQM levels in the probiotic desserts, the number of soluble solids increased, and the syneresis decreased significantly (p < .05). The simultaneous increase in SQM levels and time caused an increase in acidity and decreased the moisture content of the samples. As the storage time increased, the intensity of the syneresis also decreased. The brightness index in all samples containing SQM was lower than in the control sample. During storage, the viable cell number of Lactobacillus plantarum in all samples decreased significantly. However, they were above the minimum required for FDA recommendation (6 log CFU g-1), varying from 4.6 × 108 CFU/mL to 4.3 × 107 CFU/mL for 50% SQM treatment. It was concluded that probiotic desserts containing SQM up to 50% could be properly presented in the market as gluten-free and functional food products.

Phenolic, flavonoid, and β-carotene contents of provitamin A cassava hydrolysate with free and encapsulated Lactobacillus rhamnosus GG improves antioxidant biomarkers in kidney, heart and liver of Wistar rats.

In vitro antioxidant activity and possible in vivo antioxidative effects of provitamin A cassava hydrolysate inoculated with free or encapsulated Lactobacillus rhamnosus GG (LGG), a ready-to-drink probiotic beverage containing natural β-carotene and other phytochemicals, were evaluated. Provitamin A cassava was orally administered to male Wistar rats (n=40, 120-150g) for 30 days. Regression analysis showed the phenolic and total flavonoid contents of provitamin A cassava hydrolysate contributed 68% and 95%, respectively, to the antioxidant activity (by 1,1-diphenyl-2-picrylhydrazyl assay) (83.3±1.8-87±1.8%). in vivo study showed that malondialdehyde and superoxide dismutase activities were lowered or unchanged with a significant increase in antioxidant biomarkers (reduced glutathione, glutathione-S-transferase, and glutathione peroxidase) in the kidney, heart, and liver of all rats administered provitamin A cassava hydrolysate with LGG, especially at doses 2×1010 CFU, compared to control. Provitamin A cassava hydrolysate with LGG showed significant antioxidant activity In vitro and in vivo, thus indicating its potential usefulness in the food industry as an antioxidant beverage. PRACTICAL APPLICATION: This study reports the antioxidant properties of provitamin A cassava hydrolysate, which can be consumed as a refreshing beverage while also delivering antioxidant benefits. In the food and beverage industry, provitamin A cassava hydrolysate could be applied as a nutraceutical beverage with therapeutic functions. This product innovation increases the value-addition of cassava and expands the nondairy food matrix options used as probiotic carriers.

Additive or Interactive Associations of Food Allergies with Glutathione S-Transferase Genes in Relation to ASD and ASD Severity in Jamaican Children.

To investigate additive and interactive associations of food allergies with three glutathione S-transferase (GST) genes in relation to ASD and ASD severity in Jamaican children. Using data from 344 1:1 age- and sex-matched ASD cases and typically developing controls, we assessed additive and interactive associations of food allergies with polymorphisms in GST genes (GSTM1, GSTP1 and GSTT1) in relation to ASD by applying conditional logistic regression models, and in relation to ASD severity in ASD cases as measured by the Autism Diagnostic Observation Schedule-2nd Edition (ADOS-2) total and domains specific comparison scores (CSs) by fitting general linear models. Although food allergies and GST genes were not associated with ASD, ASD cases allergic to non-dairy food had higher mean ADOS-2 Restricted and Repetitive Behaviors (RRB) CS (8.8 vs. 8.0, P = 0.04). In addition, allergy to dairy was associated with higher mean RRB CS only among ASD cases with GSTT1 DD genotype (9.9 vs. 7.8, P < 0.01, interaction P = 0.01), and GSTP1 Val/Val genotype under a recessive genetic model (9.8 vs. 7.8, P = 0.02, interaction P = 0.06). Our findings are consistent with the role for GST genes in ASD and food allergies, though require replication in other populations.

Saturated fats, dairy foods and cardiovascular health: Nolonger a curious paradox?

Cardiovascular diseases (CVDs) are a major cause of death and morbidity in many parts of the world, and many dietary guidelines limit the intake of saturated fatty acids (SFA) as they are regarded as an important risk factor for CVDs due to their association with increased blood cholesterol. Dairy foods are often a major contributor to dietary intake of SFA, and since many dietary guidelines contain restrictions on SFA intake, this can lead to a moderation of dairy food intake despite meta-analyses generally showing dairy to have a neutral or negative association with CVDs. Many prospective studies and randomised controlled trials do not support a simple positive association between SFA intake and the risk of atherosclerotic CVD and its components although some early studies had a number of methodological weakness. Studies that included blood cholesterol data do broadly support the positive relationship between SFA and blood low-density lipoprotein cholesterol (LDL-C) but without increased CVD risk resulting, despite LDL being a causal factor in atherosclerotic CVD. These data suggest that LDL-C alone is not a consistently good predictor or cause of CVD risk, perhaps particularly in relation to dairy food consumption although some non-dairy food studies have also shown LDL-C reduction was not reflected in reduced CVD risk. This narrative review examines some reasons for these findings. Overall, restrictions on dairy food intake do not seem warranted, although there remains a need to further understand the association of different dairy food types with chronic diseases, perhaps particularly for type 2 diabetes.

Encapsulated Probiotics: Potential Techniques and Coating Materials for Non-Dairy Food Applications

The growing health awareness among consumers has increased the demand for non-dairy-based products containing probiotics. However, the incorporation of probiotics in non-dairy matrices is challenging, and probiotics tend to have a low survival rate in these matrices and subsequently perform poorly in the gastrointestinal system. Encapsulation of probiotics with a physical barrier could preserve the survivability of probiotics and subsequently improve delivery efficiency to the host. This article aimed to review the effectiveness of encapsulation techniques (coacervation, extrusion, emulsion, spray-drying, freeze-drying, fluidized bed coating, spray chilling, layer-by-layer, and co-encapsulation) and biomaterials (carbohydrate-, fat-, and protein-based) on the viability of probiotics under the harsh conditions of food processing, storage, and along the gastrointestinal passage. Recent studies on probiotic encapsulations using non-dairy food matrices, such as fruits, fruit and vegetable juices, fermented rice beverages, tea, jelly-like desserts, bakery products, sauces, and gum products, were also included in this review. Overall, co-encapsulation of probiotics with prebiotics was found to be effective in preserving the viability of probiotics in non-dairy food matrices. Encapsulation techniques could add value and widen the application of probiotics in the non-dairy food market and future perspectives in this area.

Multiple Antimicrobial Resistance and Heavy Metal Tolerance of Biofilm-Producing Bacteria Isolated from Dairy and Non-Dairy Food Products.

Foodborne pathogens have acquired the ability to produce biofilms to survive in hostile environments. This study evaluated biofilm formation, antimicrobial resistance (AMR), and heavy metal tolerance of bacteria isolated from dairy and non-dairy food products. We aseptically collected and processed 200 dairy and non-dairy food specimens in peptone broth, incubated them overnight at 37 °C, and sub-cultured them on various culture media. Bacterial growth was identified with biochemical tests and API 20E and 20NE strips. The AMR of the isolates was observed against different antibacterial drug classes. Biofilm formation was detected with the crystal violet tube method. Heavy metal salts were used at concentrations of 250–1500 µg/100 mL to observe heavy metal tolerance. We isolated 180 (50.4%) bacteria from dairy and 177 (49.6%) from non-dairy food samples. The average colony-forming unit (CFU) count for dairy and non-dairy samples was 2.9 ± 0.9 log CFU/mL and 5.1 ± 0.3 log CFU/mL, respectively. Corynebacterium kutscheri (n = 74), lactobacilli (n = 73), and Staphylococcus aureus (n = 56) were the predominant Gram-positive and Shigella (n = 10) the predominant Gram-negative bacteria isolated. The correlation between biofilm formation and AMR was significant (p < 0.05) for most cephalosporins, aminoglycosides, and fluoroquinolones. Heavy metal tolerance tended to be higher in biofilm producers at different metal concentrations. The pathogens isolated from dairy and non-dairy food showed a high burden of AMR, high propensity for biofilm formation, and heavy metal tolerance, and pose an imminent threat to public health.

Lipidomic Signatures of Dairy Consumption and Associated Changes in Blood Pressure and Other Cardiovascular Risk Factors Among Chinese Adults.

Omics data may provide a unique opportunity to discover dairy-related biomarkers and their linked cardiovascular health. Dairy-related lipidomic signatures were discovered in baseline data from a Chinese cohort study (n=2140) and replicated in another Chinese study (n=212). Dairy intake was estimated by a validated food-frequency questionnaire. Lipidomics was profiled by high-coverage liquid chromatography-tandem mass spectrometry. Associations of dairy-related lipids with 6-year changes in cardiovascular risk factors were examined in the discovery cohort, and their causalities were analyzed by 2-sample Mendelian randomization using available genome-wide summary data. Of 350 lipid metabolites, 4 sphingomyelins, namely sphingomyelin (OH) C32:2, sphingomyelin C32:1, sphingomyelin (2OH) C30:2, and sphingomyelin (OH) C38:2, were identified and replicated to be positively associated with total dairy consumption (β=0.130 to 0.148; P<1.43×10-4), but not or weakly with nondairy food items. The score of 4 sphingomyelins showed inverse associations with 6-year changes in systolic (-2.68 [95% CI, -4.92 to -0.43]; P=0.019), diastolic blood pressures (-1.86 [95% CI, -3.12 to -0.61]; P=0.004), and fasting glucose (-0.25 [95% CI, -0.41 to -0.08]; P=0.003). Mendelian randomization analyses further revealed that genetically inferred sphingomyelin (OH) C32:2 was inversely associated with systolic (-0.57 [95% CI, -0.85 to -0.28]; P=9.16×10-5) and diastolic blood pressures (-0.39 [95% CI, -0.59 to -0.20]; P=7.09×10-5). The beneficial effects of dairy products on cardiovascular health might be mediated through specific sphingomyelins among Chinese with overall low dairy consumption.

Isolation, Characterization and Screening of Lactic Acid Bacteria from Non-dairy Foods: An Attempt to Unveil their Probiotic Potential

The growing need for probiotics has emerged due to the imbalances in the gut microbiota. Changes in the microflora of the gut lead to various disorders. Hence, the consumption of probiotics is imperative and rewarding. They provide various benefits when consumed, including antagonistic activities against pathogens by lowering pH to inhibit the growth of other microorganisms, disease treatment, and prevention, as well as health restoration and maintenance. This study aimed to isolate, identify, and characterize various Lactic acid bacteria from non-dairy items to determine their probiotic potential. Five isolates were chosen and identified further using 16S rRNA gene sequencing. The chosen isolates were then tested in vitro for probiotic properties by employing various tests including tolerance to Bile salt, Sodium Chloride, Phenol, and pH. The culture’s supernatant of these isolates were also tested for their antibacterial efficacy against various pathogens. Five LAB isolates showed resistance to varying concentrations of Bile acid, NaCl, Phenol, and simulated gastric juice. Gelatinase and Hemolytic activities were absent in the isolates. They were resistant to several of the antibiotics examined. They also showed effective antibacterial activity against test pathogens. The isolated strains meet the criteria for being probiotic and safe for human consumption thus conferring various health benefits.

A comparison of the nutritional content and price between dairy and non-dairy milks and cheeses in UK supermarkets: A cross sectional analysis.

Background: Non-Dairy (ND) food consumption is rapidly increasing in the UK and for many consumers plant-based diets are presumed to be healthier than standard diets. ND alternatives have different nutritional compositions, and their consumption could present challenges on a public-health level. Aim: To compare the price and nutritional composition of dairy and ND milks and cheeses in UK supermarkets. Methods: Macro and micronutrient data was recorded from Alpro's website and the 6 leading UK grocers for their own-label ND milks and cheeses. For missing micronutrient values the McCance & Widdowson's dataset was used. 99 total products were extracted: 57 ND milks, 7 dairy milks, 10 dairy cheeses and 25 ND cheeses. Dairy milk and cheese were used as control against which all ND products were compared. Results: Soya and coconut milks had lower values of carbohydrates, sugars, calcium, iodine, and potassium (p < 0.01) than dairy. Almond milk had lower values of carbohydrates (p = 0.01), sugars, calcium, iodine, and potassium (p < 0.01) compared to dairy milk. Protein was significantly (p < 0.01) lower for all ND except soya. Dairy cheeses had higher values for energy, protein, iodine, potassium, riboflavin, vitamin B12 and calcium (p < 0.01) than ND. Median prices were similar between dairy and ND milks, whereas ND cheeses were significantly more expensive compared to dairy (p < 0.01). Conclusions: ND alternatives fall short in several key nutrients compared to dairy. Fortification, accurate labelling and nutrition education are needed to help consumers make healthy and informed choices.

Energy and Nutrient Intake Status Among Indonesia Children Aged 1–5 Years With Different Dairy Food Consumption Patterns

ObjectivesDairy foods are an important food source of energy and nutrients for young children. We hypothesized that the intakes of energy and nutrients would be different in children aged 1–5 years who consumed different types of dairy foods in Indonesia.MethodsIn the current study, we analyzed dietary intake data of Indonesian children aged 1–5 years (n = 11,020) in the Survei Diet Total (SDT) survey conducted in 2014. First, energy and nutrient intakes of each child were estimated based on 1 day 24-hour dietary recall using Nutri-Survey software. Then we compared the energy and nutrient intakes of children who consumed different types of dairy foods. SDT 2014 classification approach of energy and protein intake status, and WHO estimated average requirements (EAR) were applied to defined inadequate intakes in this study.ResultsWe found that 57.3% of Indonesian children aged 1–5 years consumed dairy foods, with the highest percentages of consumption in 36–47m (82.6%) and the lowest in 48–60m (44.4%) children. The top 3 commonly consumed dairy foods were young children milk (YCM, 37.0%), condensed milk (12.3%) and cow's milk (6.9%). We then analyzed the nutrient intakes of all children, non-dairy consumers, YCM consumers, cow's milk consumers and condensed milk consumers separately. Over 50% of the children were inadequate in energy intake in this population, especially among non-dairy food consumers. In general, the micronutrient intake status was challenging, over 50% children had inadequate intakes of iron, calcium, zinc, vitamins A, D and Bs. Compared to dairy consumers, non-dairy consumers had lower intakes of many micronutrients across age groups. Among children across the age range who consumed different types of dairy foods, the percentages of children with inadequate intakes of iron, zinc, vitamins A, C and D were the lowest in YCM consumers.ConclusionsIn this study we found that children who consumed dairy foods, especially YCM, had lower proportion of children below nutrient intake recommendations compared to non-dairy consumers. Nutrition education and promotion of nutrient rich foods consumption, such as dairy, could improve the nutrient adequacy in Indonesian children aged 1–5 years.Funding SourcesThis study is funded by Société des Produits Nestlé SA.