Soymilk Research Articles

Lactiplantibacillus plantarum Y44 Complex Fermented Milk Regulates Lipid Metabolism in Mice Fed with High-Fat Diet by Modulating Gut Microbiota.

The benefits of fermented milk containing Lactiplantibacillus plantarum (L. plantarum) Y44, known for its weight loss properties, remain unclear. For this, we evaluated the effects of the complex fermented milk (Y44-CFM), obtained through the cofermentation of cow's milk and soybean milk with L. plantarum Y44 and traditional starters, on high-fat diet (HFD)-fed C57BL/6 mice. Our study found that the oral administration of Y44-CFM significantly reduced body weight gain and hepatic lipid accumulation in HFD-fed mice while also mitigating liver injury. Additionally, Y44-CFM regulated the expression of enzymes associated with lipid metabolism in the serum, as well as the corresponding or related genes in the liver, such as fatty acid synthase. Furthermore, HFD-induced systemic inflammation, oxidative stress, and intestinal barrier dysfunction were improved. The primary alterations in hepatic metabolism involved glycerophospholipids and amino acids, including the biosynthesis of valine, leucine, and isoleucine. The diversity and overall structure of the gut microbiota were also regulated, resulting in a significant decrease in the ratio of Firmicutes to Bacteroidetes (F/B) and unclassified_f_Lachnospiraceae, along with a notable increase in Oscillospiraceae. The correlation analysis indicated that Y44-CFM influenced hepatic lipid metabolism by mediating intestinal flora and its production of short-chain fatty acids, ultimately leading to weight reduction.

Evaluation of the protocol for rush subcutaneous immunotherapy with birch pollen extract

We previously reported the effectiveness of rush subcutaneous immunotherapy with birch pollen extract (Birch rSCIT) for pollen-food allergy syndrome (PFAS) and the high rate of systemic reactions (SR) during the rapid escalation phase. In this study, we examined whether modifying the dose escalation protocol of Birch rSCIT would reduce SR and maintain therapeutic effects. Birch rSCIT was introduced in 20 patients with PFAS who experienced systemic symptoms upon ingestion of soybeans. Birch rSCIT was implemented using 3 protocols: 2 protocols (nonstep-up group) increased the target dose to more than 1:2 × 102 (w/v) in 0.05 mL, while 1 protocol (step-up group) increased the target dose to 1:2 × 103 (w/v) in 0.3 mL, and then increased to 1:2 × 102 (w/v) in 0.05 mL using the conventional method in the following week. In the nonstep-up group, 4 out of 5 patients (80%), and in the step-up group, 2 out of 15 patients (13.3%) developed SR during rapid escalation. During the rapid escalation phase, the step-up group had significantly fewer SR than the nonstep-up group (P = 0.014). The median ingestible dose of soy milk in the oral food challenge was 3.5 mL before the treatment and increased significantly to 200 mL 1 year after initiating Birch SCIT (P < 0.01). We confirmed that reducing the target antigen dose in Birch rSCIT improved safety and maintained the therapeutic effect for soybean allergy with PFAS.

Diet-Wide Association Study for the Incidence of Type 2 Diabetes in Three Population-Based Cohorts

Background: Dietary factors are well-known modifiable risk factors for type 2 diabetes (T2D), but many studies overlook the interrelationships between these factors, even though foods are often consumed together and contain a variety of nutrients. Objectives: In this study, we employed a diet-wide association study approach to investigate the links between various dietary factors and T2D onset, taking into account complex dietary patterns. Methods: We analyzed 16,666 participants without T2D from three Korean population-based cohorts: the Multi-Rural Communities Cohort (n = 8302), the Atherosclerosis Risk of a Rural Area Korean General Population cohort (n = 4990), and the Kanghwa cohort (n = 3374). A two-step approach was employed. In the first step, robust Poisson regression analysis was used for the initial screening (false discovery rate-adjusted p-values < 0.05). In the second step, a hierarchical cluster analysis was conducted of all dietary factors, followed by mutual adjustment of the screened factors within each cluster to account for interrelationships. Results: The 11 food clusters screened were cooked rice with beans, rice cakes, breads/spreads, bread products, cheese and pizza/hamburger, grain powder, snack/confections, nuts and roasted beans, soy milk, traditional beverages, and non-native fruit. These factors were similarly distributed across three of the seven clusters in each cohort. After mutual adjustment, cooked rice with beans (p-value ≤ 2.00 × 10−7 in all three cohorts) and non-native fruits (p-value ≤ 5.91 × 10−3 in two cohorts) remained significantly associated with lower T2D risk in more than one cohort. Conclusions: The inverse association of cooked rice with beans, not observed with other types of cooked rice, and that of non-native fruits, suggest that incorporating beans into rice and eating various fruits may be an effective strategy for preventing diabetes.

Enhanced creaminess of plant-based milk via enrichment of papain hydrolyzed oleosomes

There is an increased consumer demand for plant-based milk in substituting dairy milk due to the ethical, health concerns and environmentally-friendly choice. However, perceived creaminess as dominant attributes present a big challenge in consumer acceptance for those milk alternatives. In this study, we developed a novel and easily scalable strategy to enhance the creaminess of soy milk via enrichment of oleosomes. The soybean oleosome creams were extracted and hydrolyzed with papain, resulting in formation of oil droplets with more phospholipid and less protein at the surface, which significantly reduce friction coefficient in the presence of saliva (from 0.15 to 0.03 at a speed around 50 mm/s). Moreover, blending papain-hydrolyzed oleosome creams with raw soy milk enables the creation of a plant-based milk that matches the nutritional profile, lubrication properties, and creaminess of full-fat dairy milk. QCM-D and passive microrheology were employed to characterize hydration of oleosomes into the mucin layer and relevant viscosity change, suggesting that papain hydrolyzed oleosome might decrease friction coefficient via hydration lubrication mechanism. This approach could be applied to enhance the creaminess mouthfeel and nutritional profile of plant-based milk.

Unveiling the regulatory mechanism of pulsed electric field modified instant soy milk powder: Exploring allergenicity, conformation, and epitopes

Unveiling the regulatory mechanism of pulsed electric field modified instant soy milk powder: Exploring allergenicity, conformation, and epitopes

Combining capillary electrophoresis and chemometric tools for the straightforward determination of imidazolinone herbicides in plant-based milks.

Highly polar herbicides, such as imidazolinones, are used for weed control to increase agricultural productivity and crop quality. However, their misapplication can lead to residues in ready-to-eat food with a potential health risk for consumers. Hence, the fast determination of these herbicides is necessary for timely action. In this work, an eco-friendly method based on capillary zone electrophoresis combined with chemometrics was used for the determination of imazapyr and imazamox in vegetable-based beverages such as soy and quinoa milk. The analytical strategy consisted of only three steps: (i) protein precipitation prior to sample injection (ii) data pre-processing to reduce the background and make corrections on electrophoretic times shift, and (iii) resolution of fully overlapped capillary electrophoresis (CE) peaks by the well-known partial least square (PLS) algorithm, which extracts quantitative information attributed to the analytes. The method was successfully applied in the concentration range between 1.00 and 100 μg L-1 with coefficient of determination of the calibration (R2 cal) and prediction (R2 pred) > 0.90, residual prediction deviation of calibration (RPDcal) and of prediction (RPDpred) > 3, and relative error of prediction (REP) > 11 in the analyzed sample matrices, in the three built methods (quinoa samples, soy samples, and joint quinoa and soy samples). The proposed methodology offers a simple and quick alternative for determining imidazolinones at trace concentrations in vegetable beverages, such as quinoa and soy milk, without complex sample preparation. The results were consistent with those obtained using more complex techniques, confirming the applicability of this method. © 2024 Society of Chemical Industry.

Consumption of plant sterols-enriched soy milk with a healthy dietary pattern diet lowers blood pressure in adults with metabolic syndrome: A randomized controlled trial

Background & aimsPlant sterols (PS) have been shown to lower blood lipid-lipoproteins concentrations and may serve as a potential functional ingredient for cardiovascular disease (CVD) risk management. However, there are limited studies examining this effect in individuals with metabolic syndrome (MetS). The aim of this study was to evaluate the effects of PS-enriched food consumption as part of a healthy dietary pattern (HDP) on blood pressure and endothelial function in Singaporean adults with MetS. Methods and resultsThis was a 12-week, crossover, randomized controlled trial with a 4-week washout period. Thirteen subjects were instructed to consume an HDP diet either with normal soy milk (control group) or with PS (2 g/day)-enriched soy milk (PS group) for 4 weeks. Blood lipid-lipoproteins and glucose concentrations, blood pressure, and endothelial function-related indicators (flow-mediated dilation, total plasma nitrate/nitrite and endothelin-1 concentrations, circulating endothelial progenitor cells) were assessed before and after the intervention. Systolic blood pressure [mean change, PS group: -4.0 ± 3.7 mmHg; control group: 5.9 ± 2.5 mmHg (PInteraction =0.01)] and long-term CVD risk [mean change, PS group: -0.2 ± 1.0 %; control group: 2.7 ± 1.3 % (PInteraction =0.03)] decreased following PS consumption. No changes were observed in the other endothelial function-related outcomes. ConclusionsConsumption of PS-enriched food with an HDP diet may lower blood pressure and long-term CVD risk in adults with MetS. Clinical trial registrationNCT03723330, https://clinicaltrials.gov/.

Production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol in soy beverages by the action of dihydrodaidzein reductase in Limosilactobacillus fermentum strains

Equol and 5-hydroxy-equol, and their analogous compounds dehydroequol and 5-hydroxy-dehydroequol, are bioactive isoflavones formed by microbial metabolism. The aims of this work were to elucidate the formation of dehydroequol and 5-hydroxy-dehydroequol, to identify the role of dihydrodaidzein reductase (DHDR) in the production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol and to develop soy beverages enriched in these compounds through engineered lactic acid bacteria. DHDR was responsible for the production of equol and dehydroequol from dihydrodaidzein (DHD), and of 5-hydroxy-equol and 5-hydroxy-dehydroequol from dihydrogenistein (DHG), even in the absence of tetrahydrodaidzein reductase (THDR). The combination of DHDR with dihydrodaidzein racemase (DDRC), and/or THDR, allowed the production of soy beverages enriched in equol (241.34 ± 34.56 μM), dehydroequol (31.23 ± 5.78 μM), 5-hydroxy-equol (125.54 ± 7.90 μM) and 5-hydroxy-dehydroequol (292.34 ± 14.67 μM). Beverages fortified with high concentrations of equol, 5-hydroxy-dehydroequol and 5-hydroxy-equol could provide significant health benefits for consumers.

Identification and characterisation of dextran produced by a novel high yielding Weissella cibaria Fiplydextran strain

An exopolysaccharide (EPS)-producing bacterial strain was isolated from fermented soy milk and identified as Weissella cibaria strain Fiplydextran through morphological, biochemical and 16S rDNA sequence analysis. Here, we report the optimisation of cultural conditions for the organism to achieve maximum EPS production, along with its molecular characterisation, functional properties, and prebiotic potential. The exceptionally high EPS yield (0.61 g per g of sucrose) was obtained from the optimised medium (200 g/L of sucrose, 15 g/L of yeast extract) at 30 °C after 48 h. HPAEC-PAD analysis revealed that the EPS is homopolymer of glucose having Mw as 3.23 × 107 Da determined using viscosity method. Methylation analysis and NMR results confirmed the EPS as dextran with α (1 → 6)-linkage (96.5 %) as main chain and α (1 → 3)- as branch chain linkage (3.5 %). Thermogravimetric analysis exhibited higher thermal stability of EPS. The EPS was observed to support the growth of Bacteroides spp. in pure culture form but not that of Lactobacillus or Bifidobacterium spp. However, a low level of bifidogenic activity was observed upon use of mixed culture of B. fragilis and B. longum. The research implies industrial applications of W. cibaria Fiplydextran for the production of high molecular weight dextran with better yield.

Formulation and quality characterization of soy milk based dietary ice cream with the incorporation of probiotics and utilization, of fruit waste as a functional ingredient

Ice cream production is a complex process involving various stages such as pasteurization, homogenization, aging, freezing, and packaging. The quality and characteristics of ice cream depend on several factors including ingredients, processing parameters, and equipment used. The purpose of this paper was to formulate an ice cream with soy milk and cow milk & banana powder. Three formulations of ice cream were prepared: one soy-based (containing soy milk 70% , cow milk 30%) and this is control sample, the other with soy-based probiotic ice cream (containing soy milk 70% , cow milk 30%,lactobacillus lactis culture ) and last one is sugar free (containing 100 % cows milk only lactobacillus lactis culture ) & for the sugar replacement here we added dextrose,fructo-oligosaccharide & oligofructose) & for all the three types of ice creams here we used ripened banana powder as it is prebiotic ingredient. The rapid increase in plant waste production in the agri-food industry is a significant global issue, considering storage, disposal, environmental impacts and potential health risks. The objective of this study was to find out whether Musasava banana skin flour (BPF) and jackfruit seed flour are suitable as substitutes for maida flour in making ice cream cones. Here, different percentages of BPF and JSF were combined to replace maida in different percentages and the results were checked. Cone prepared from a combination of 40% JSF as maida substitute and 10% BPF as maida substitute and this waffle cone preparation had 50% additional maida making up the rest.

Development of Community Economic Potential through Soybean Commodities in Sidorukun hamlet, West Stabat Lama Village, Langkat Regency

Most of the people in Sidorukun Hamlet depend on their livelihoods through the soybean commodity business which is then produced into tempeh, tofu, soy milk and tempeh crackers. This research aims to find soybean commodity products that have the most potential in developing the community's economy, as well as ways to increase the selling power and quality of soybean commodity products. This research is descriptive research using a qualitative approach. Data collection techniques in this research were carried out through observation and interviews. There were 6 informants in this study. The soybean commodity with the most potential is tempeh crackers, due to its longer shelf life and flexibility in distribution. To increase selling power, this can be done through e-commerce, diversifying products and brand image. In improving product quality, producers must have high quality human resources and routine quality control.

The effect of proportion of soy milk with sweet corn milk on physicochemical and organoleptic properties of vegetable ice cream

The effect of proportion of soy milk with sweet corn milk on physicochemical and organoleptic properties of vegetable ice cream

How do plant-based milks compare to cow's milk nutritionally? An audit of the plant-based milk products available in Australia.

This cross-sectional study aims to explore the nutritional composition, cost, country of origin and fortification status of plant-based milk products available for purchase in Illawarra supermarkets and make various comparisons between types of plant-based milks and cow's milk. Plant-based milk information was collected from nutrition information panels on packaging and manufacturer websites. Product ingredient lists, including fortifiers, were analysed to estimate the nutrient composition of the identified plant-based milks, including nutrients beyond those listed by manufacturers. Descriptive statistics were used to summarise the characteristics of the plant-based milks identified in the audit. For non-normally distributed data, a Kruskal-Wallis H test with pairwise multiple comparisons and a Bonferroni adjustment were undertaken to explore the differences between various types of plant-based milk and cow's milk. One hundred twenty-nine plant-based milk products were identified in the audit, primarily almond, oat and soy-based beverages. Of these, 80.6% were fortified with calcium; however, fortification with other micronutrients was less common, ranging from 27.1% being fortified with vitamin B12 and 3.1% being fortified with iodine. The median plant-based milk cost was AU$3.5/L (Q1-Q3: AU$2.8-4.5/L) and 87.6% of products were Australian made. Overall, particularly due to low fortification rates, plant-based milks identified in the audit had significantly lower levels of protein, sugar, iodine, phosphorus, zinc and vitamins A, B2 and B12 compared to cow's milk. However, there was no significant difference in protein content between soy milk and cow's milk. The nutritional content of plant-based milks identified in this audit varied, and in most instances, Australian plant-based milks were found to be nutritionally different to cow's milk.

Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts.

The incorporation of okara, a by-product of soybean milk production, into gluten-free products such as crispy waffles poses challenges due to the absence of gluten's viscoelastic properties and the high fiber content of okara. This study aimed to evaluate the effects of okara flour on the rheological properties, physical attributes, and sensory qualities of gluten-free waffles. Waffle batters with varying levels of okara flour (10%, 20%, 30%, and 40%) were prepared, and their rheological properties were analyzed using oscillatory shear and creep-recovery tests. Physical properties, proximate composition, cholesterol and glucose adsorption capacities, storage stability, and sensory attributes were also assessed. The results demonstrated that increasing okara flour content improved batter elasticity and viscosity (with complex viscosity reaching up to 10,923 Pa·s for 40% okara flour) but decreased spread ratio by up to 45% and increased moisture content by approximately 2.7%. Higher okara content also led to a 16% decrease in brightness (L*) and increased hardness, reaching 325.26 g/s at 40% substitution. Sensory evaluation revealed that waffles with 30% okara flour were preferred for their texture and overall liking, with a score of 7.43 compared to higher substitution levels. Cholesterol and glucose adsorption capacities were high in okara flour, contributing to potential health benefits. Storage stability tests showed acceptable moisture content, water activity, and microbiological safety over 60 days, though hardness decreased by about 42%. In conclusion, okara flour enhances the nutritional profile of gluten-free waffles, but its impact on texture and flavor requires careful formulation adjustments to optimize consumer acceptance.

Fast screening of Milk for Deoxynivalenol

A 2D platform was designed and validated for fast screening of milk for deoxynivalenol. The qualitative and quantitative assay of deoxynivalenol in the milk samples was done using a 2D stochastic sensor based on single walled carbon nanotubes modified with [N-(pyridine-4-yl-methyl)]octadec-9-enamide. The working concentration range was between 10−15 and 10−6 g mL−1, with a sensitivity of 5.48 × 105 s−1g−1mL, and a limit of determination of 1 fg mL−1. Recovery values higher than 99.00 % with RSD values lower than 1.00 % were recorded for the determination of deoxynivalenol in cow's and in the vegetarian (coconut milk, soy milk, almond milk) milk.

Enhancing Yogurt Functionality through Enrichment with Cow and Soy Milk: Production and Quality Evaluation

Yoghurt is a fermented dairy product produced from cow’s milk. Soybeans are abundant, reasonably priced, and high in protein, so there has been some work done to use them to make more pleasant and acceptable food products. Although many people eat cow's milk yoghurt, others who are lactose intolerant or follow a plant-based diet could find it incompatible. However, in comparison to regular yoghurt, soy milk yoghurt does not always live up to customer expectations regarding flavor and texture, even though it is nutritionally sound. The difficult part of making yoghurt is creating a recipe that combines the health advantages of soy milk with the desired sensory attributes of cow milk yoghurt. In the current investigation, soy milk was added to the milk of cows. The final soybean yoghurt was assessed about post-acidification modifications. The primary aim of this research is to improve the nutritional value and functioning of yoghurt by the addition of a blend of soy and cow's milk. In keeping in mind yogurt is made out of cow milk and soy milk. Cow milk is rich in protein, calcium, vitamin D, and Potassium. Soy milk is rich in vitamins A, B, and proteins. The yogurt made out of this may have various health benefits. The study blended cow and soy milk in various proportions to create different yogurt formulations. The treatments were as follows: T1: Soy milk (200 ml) without cow milk, T2: Cow milk (200 ml) without soy milk, T3: [Cow milk (100 ml) + Soy milk (100 ml)], T4: [Cow milk (120 ml) + Soy milk (80 ml)], T5: [Cow milk (80 ml) + Soy milk (120 ml)], T6: [Cow milk (160 ml) + Soy milk (40 ml)], and T7: [Cow milk (40 ml) + Soy milk (160 ml)]. These formulations were tested to achieve a high-quality blended yogurt that is both nutritious and flavorful. Combining soy and cow's milk to enhance yoghurt is a viable way to satisfy the nutritional requirements of a wider range of customers, including those who have lactose intolerances or who choose plant-based diets. According to the study's findings, soy milk-enriched yoghurt is a competitive and enticing product on the market since it maintains the good aspects of regular yoghurt while also offering increased nutritional value. Optimising the ratio of cow to soy milk and gauging long-term customer acceptability are two potential areas for future study.

Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production.

Isolation of new plant-derived lactic acid bacteria (LAB) is highly prioritized in developing novel starter cultures for plant-based fermentation. This study explores the diversity of LAB in Danish flowers and their potential use for plant-based food fermentation. A total of 46 flower samples under 34 genera were collected for LAB isolation. By introducing an enrichment step, a total of 61 LAB strains were isolated and identified using MALDI-TOF and 16S rRNA sequencing. These strains represent 24 species across 9 genera, predominantly Leuconostoc mesenteroides, Fructobacillus fructosus, Apilactobacillus ozensis, and Apilactobacillus kunkeei. Phenotypic screening for exo-cellular polysaccharide production revealed that 40 strains exhibited sliminess or ropiness on sucrose-containing agar plates. HPLC analysis confirmed that all isolates produced exo-cellular polysaccharides containing glucose, fructose, or galactose as sugar monomers. Therefore, the strains were glucan, fructan, and galactan producers. The suitability of these strains for plant-based fermentation was characterized by using almond, oat, and soy milk. The results showed successful acidification in all three types of plant-based matrices but only observed texture development in soy by Leuconostoc, Weissella, Lactococcus, Apilactobacillus, and Fructobacillus. The findings highlight the potential of flower-derived LAB strains for texture development in soy-based dairy alternatives.

Antiarthritic and Anti-inflammatory Activity of Different Types of Milk in Complete Freund’s Adjuvant-induced Arthritis in Male Adult Rats

Background: Rheumatoid arthritis (RA) is a chronic, immune-inflammatory disease that could be managed by an attenuation in dietary habits. With the increase in research that links the effect of nutrition linked to RA. Purpose: Our study aimed to determine the possible therapeutic effect of different types of milk in rat models experimentally induced with RA using 40 ml milk (camel (CM), goat (GM), sheep (SHM), cow (CWM), almond (AM), and soy milk (SM)). Methods: Forty adult male Wistar Albino rats were divided into eight groups (five rats each) as follows: (Control group): nonarthritic, (RA): rheumatoid arthritis, (RA+CM): RA having CM, (RA+GM): RA having GM, (RA+SHM): RA having SHM, (RA+CWM): RA having CWM, (RA+AM): RA is having AM, and (RA+SM): RA has SM. Results: It has been observed that in the RA group and milk-treated groups, but not in the RA+CM group, the arthritis score changed significantly ( p ≤ 0.05) in comparison with the control group. CM and GM showed promising effects in downregulating various arthritis effector players including anticitrullinated peptide antibodies, C-reactive protein, prostaglandin E2, and other inflammatory mediators, which may be attributed to their lowest ω-6/ω-3 polyunsaturated fatty acid ratios. Conclusion: A possible benefit of this research is the potential development of new functional foods that promote health, prevent disease, and potentially enable the milk to be used as a therapeutic agent for RA.

The effectiveness oxytocin massage combination moringa leaves and soy milk on breastmilk production postpartum mothers

Breastfeeding is very influential on infants’ and child’s growth. Survey result in 2018 mentioning the coverage of exclusive breastfeeding is 68.74% in Indonesia and 64.19% in Central Java. Some factors caused breastfeeding obstructions are breast milk didn’t ooze and small quantity of the ooze. Breast milk obstruction caused due lack of oxytocin and prolactin hormone stimulation. This can be cured by giving moringa leaves and oxytocin massage. The study's goal is to examine breast milk production after a combination oxytocin massage with moringa leaves and soy milk. The research design is quasi-experimental with a post-test only control group, and the data analysis design is an independent T-test. Population of this study is postpartum mothers in Central Java. With 83 total samples in Salatiga, Semarang, Grobogan, Rembang, Blora, Kendal and Demak. The group combined with moringa leaves, has 1,183.24 grams difference weight before and after treatment, estimated 185.21 ml volume of breast milk. The group combined with soy milk, has 1,088.04 grams difference weight before and after treatment, with 170.31 ml estimated of breast milk volume. The difference baby's weight from two combination groups was 95.2 grams with a p-value of 0.108. Conclusion of the study is the difference is not significant. The weight gain of infants in the oxytocin massage combination with moringa leaves group was higher than soy milk combination. Recommendation of moringa leaves can be offer for postpartum mother to increase the ooze of breast milk production.

A Systematic Review on the Impact of Plant-Based Milk Consumption on Growth and Nutrition in Children and Adolescents

BackgroundChildren are increasingly consuming plant-based milks, yet the impact on their growth and nutrition is unclear. ObjectiveThis systematic review aimed to summarize the available evidence on the impact of plant-based milk consumption on growth and nutrition in children and adolescents. MethodsMEDLINE, Embase (Excerpta Medica Database), EBM Reviews – Cochrane Central Register of Controlled Trials and Cochrane Database of Systematic Reviews, Cumulative Index to Nursing and Allied Health Literature, Child Development and Adolescent Studies, and Scopus were comprehensively searched from 2000 to 2024 to identify studies evaluating the growth and nutritional effects of plant-based milk consumption in children aged 1–18 y. Two reviewers independently screened full-text articles, assessed their quality, and extracted data. ResultsA total of 6 studies were identified: 3 cross-sectional studies, 1 prospective cohort study, and 2 clinical trials (total n = 15,815). Observational studies found that consumption of plant-based milk was associated with lower childhood body mass index (BMI), height, and serum vitamin D concentrations compared with cow milk. No association was found between soy milk consumption and BMI in adolescent girls. Low-quality clinical trials showed minimal effects on growth, and 1 study found that adolescent girls with low calcium intake who consumed fortified soy milk had higher bone density compared with those who did not consume soy milk. ConclusionsAvailable evidence suggests that children who consume plant-based milk may have lower BMI, height, and micronutrient intake compared with those who consume cow milk, whereas fortified soy milk may support bone health in adolescents who do not drink cow milk. Longitudinal studies and randomized controlled trials are needed to determine whether these associations persist over time, differ between children and adolescents or among those who consume soy milk, and to understand the potential underlying mechanisms.This trial was registered at PROSPERO as CRD42022367269.