דו״ח מאומת

Although the broad outlines of a healthy diet are clear, controversy has arisen surrounding certain foods and nutrients. This review updates contemporary nutrition controversies and the extent to which they may promote or protect against cardiovascular disease (CVD). In this review, beef tallow, ultraprocessed foods, full-fat dairy, seed oils, medium chain triglyceride oils, seafood, and alternative sweeteners are considered. Three groupings included: 1) evidence of harm with a recommendation to limit or avoid; 2) lacking in evidence for harm or benefit; and 3) evidence of benefit. The evidence of harm category included beef tallow, due to association with increased low-density lipoprotein cholesterol, ultraprocessed foods associated with worsened cardiometabolic health, and artificial sweeteners owing to correlations with increased CVD. Within the category lacking in evidence were full-fat dairy, medium chain triglyceride, monk fruit, and stevia. Finally, evidence of benefit included seed oils and seafood based on improved CVD outcomes.…

PMID: 41666739

Many consumers are interested in decreasing their consumption of animal products, such as bovine milk, because of health, environmental, and ethical reasons. The food industry is therefore developing a range of plant-based milk alternatives. These milk substitutes should be affordable, convenient, desirable, nutritional, and sustainable. This article reviews our current understanding of the development of plant-based milks. Initially, an overview of the composition, structure, properties, and nutritional profile of conventional bovine milk is given, because the development of successful alternatives depends on understanding the characteristics of real milk. The two main production routes for fabricating plant-based milks are then highlighted: (i) disruption of plant materials (such as nuts, seeds, or legumes) to form aqueous suspensions of oil bodies; (ii) formation of oil-in-water emulsions by homogenization of oil, water, and emulsifiers. The roles of the different functional ingredients in plant-based milks are highlighted, including oils, emulsifiers, thickeners, antioxidants, minerals, and other additives. The physicochemical basis of the appearance, texture, and stability of plant-based milks is covered. The importance of the sensory attributes and gastrointestinal fate of bovine milk and plant-based alternatives is also highlighted. Finally, potential areas for future work are discussed.…

PMID: 33336952

The rising demand for plant-based milk alternatives (PBMAs) reflects growing consumer interest in sustainable nutrition and healthier diets. This review provides a comprehensive examination of the nutritional quality, health impacts, and sustainability of PBMAs derived from cereals, legumes, nuts, and seeds. It analyzes their physicochemical characteristics, fortification strategies, and advancement in processing technologies, including high-pressure homogenization, ultrasonication, and enzymatic treatments, which enhance shelf life, sensory quality, and bioavailability. This review also explores allergenicity and antinutritional factors associated with PBMAs, highlighting the role of formulation and processing in addressing these limitations. In addition, it discusses global market trends, consumer perceptions, and regulatory considerations, underscoring the role of PBMAs in shaping sustainable and resilient food systems. By addressing knowledge gaps across nutrition, processing, and sustainability, this review provides valuable insights for researchers, industry professionals, and policymakers seeking to optimize PBMAs for a growing, health-conscious, and eco-aware global population.…

PMID: 41630881