Study Shockingly Finds That Plant-Based Milks Contain Toxic Alpha-Dicarbonyl Compounds and the Carcinogen Acrylamide!

Health News: Plant-based milk alternatives, often celebrated as healthier and more sustainable substitutes for dairy, may not be as beneficial as previously assumed. A groundbreaking study conducted by researchers from the University of Copenhagen in Denmark and the University of Brescia in Italy has revealed that many plant-based milk products sold commercially in supermarkets or available as an option at most coffee outlets contain potentially harmful substances, including alpha-dicarbonyl compounds and the carcinogen acrylamide. Furthermore, most lack relevant nutrients and the right amount of correct proteins contrary to claims made by many manufacturers. The findings challenge widespread perceptions about the health benefits of these popular beverages and underscore the importance of informed consumer choices.

Study Shockingly Finds That Plant-Based Milks Contain Toxic Alpha-Dicarbonyl Compounds and the Carcinogen Acrylamide

A Rapidly Growing Market Under Scrutiny
The plant-based milk industry has seen explosive growth in recent years, fueled by rising awareness of environmental concerns, ethical considerations, and dietary trends such as veganism and lactose intolerance. From almond and oat milk to soy and rice beverages, plant-based milks have become staples in kitchens, restaurants and beverage outlets worldwide. Their appeal lies not only in perceived health benefits but also in their smaller carbon footprint compared to traditional dairy milk.
 
However, this Health News report explores findings that may alter consumer perceptions. The study, published in a peer-reviewed journal, scrutinized the nutritional and chemical properties of ten plant-based milk alternatives available on the Scandinavian market. Researchers compared these products with Ultra-High Temperature (UHT)-treated cow's milk, which is commonly consumed outside Denmark, where low-pasteurized milk is the norm.
 
Key Findings of the Study
One of the most striking revelations from the study was the presence of acrylamide, a known carcinogen, in certain plant-based milks. Acrylamide forms when food is subjected to high temperatures, such as during roasting or frying. Its detection in almond and oat milk surprised researchers, as acrylamide is not typically found in liquid foods.
 
“While the levels of acrylamide detected were low and do not pose an immediate health risk, consuming a number of cups of beverages containing such plant milks each day frequently coupled with acrylamide intake from other sources, could contribute to a cumulative health concern,” explained Professor Marianne Nissen Lund from the Department of Food Science at the University of Copenhagen. The compound’s presence in plant-based milks was linked to the roasting of raw materials, such as almonds, before processing.
 
Additionally, researchers identified significant levels of alpha-dicarbonyl compounds and hydroxymethylfurfural (HMF) in several plant-based milk samples. These substances are byproducts of the Maillard reaction, a c hemical process triggered by heat during food processing. While the health effects of these toxic compounds at the detected levels remain uncertain, they are known to promote inflammation and may be linked to chronic diseases such as diabetes and cardiovascular conditions.
 
Nutritional Gaps in Plant-Based Milks
The study also highlighted critical nutritional deficiencies in plant-based milks compared to cow’s milk. Plant-based alternatives generally contained significantly less protein and fewer essential amino acids. While cow’s milk boasts about 3.4 grams of protein per 100 milliliters, most plant-based options analyzed had between 0.4 and 1.1 grams. Soy milk was a notable exception, offering a relatively higher protein content.
 
Moreover, seven out of ten plant-based milks contained more sugar than cow’s milk. This added sugar contributes to the caloric content and may pose health risks, particularly for individuals monitoring their sugar intake.
 
Heat Processing: A Double-Edged Sword
Ultra-High Temperature (UHT) processing, a common method used to extend the shelf life of plant-based milks, played a significant role in the formation of harmful compounds. Unlike cow’s milk, which often undergoes gentler low-pasteurization, plant-based products require intense heat treatments to maintain stability and prevent microbial contamination. Unfortunately, this process also compromises the nutritional quality of proteins and increases the likelihood of chemical reactions that produce harmful substances.
 
“The Maillard reaction not only depletes essential amino acids but also introduces compounds that could potentially harm human health over time,” noted Professor Lund. “While these drinks are not inherently dangerous, they are often less nutritious than many believe.”
 
Implications for Consumers and Industry
The findings emphasize the need for consumers to be aware of the limitations and potential risks associated with plant-based milks. Professor Lund advises prioritizing minimally processed foods and diversifying dietary sources to ensure adequate nutrition. “Homemade versions of plant-based drinks can be a better alternative, as they avoid extensive processing and the introduction of unnecessary additives,” she suggested.
 
The study also calls on manufacturers to adopt improved processing techniques to mitigate the formation of harmful compounds. Shortening shelf lives, reducing roasting intensity, or exploring alternative heat treatments could enhance the safety and nutritional quality of plant-based milk products.
 
Expert Perspectives
Professor Lars Ove Dragsted from the Department of Nutrition, Exercise, and Sports at the University of Copenhagen stressed the broader implications of the study. “The compounds formed during the Maillard reaction deserve more attention, particularly as we shift toward plant-based diets and processed food alternatives. This study represents only the tip of the iceberg,” he said.

Professor Dragsted also highlighted the need for further research to identify the full range of chemical byproducts produced during food processing and their potential health impacts. “Our gut bacteria may mitigate some effects, but there is still much we do not understand about these compounds and their long-term consequences.”
 
Moving Toward Better Choices
While plant-based milks are not inherently “unhealthy,” the findings underscore the importance of informed choices. Consumers should not assume that plant-based options automatically equate to better health outcomes. Instead, individuals are encouraged to read labels carefully, opt for minimally processed products, and maintain a balanced diet.
 
From an industry perspective, the study serves as a wake-up call to prioritize health alongside sustainability. Innovations in food processing and the development of less intensive methods could reduce the formation of harmful compounds while preserving nutritional value.
 
Conclusion
This comprehensive study sheds light on the lesser-known aspects of plant-based milk alternatives, revealing significant nutritional gaps and the presence of potentially harmful substances. While these beverages offer a viable alternative for those seeking dairy-free options, they may not be as beneficial as commonly perceived. The research underscores the need for consumers to approach plant-based milks with caution, diversify their sources of nutrition, and prioritize minimally processed options. At the same time, it challenges manufacturers to innovate and ensure that their products align with both health and sustainability goals.
 
The study findings were published in the peer-reviewed journal: Food Chemistry.
https://www.sciencedirect.com/science/article/pii/S0963996924014881
 
For the latest Health News, keep on logging to Thailand Medical News.
 
Read Also:
https://www.thailandmedical.news/news/unhealthy-plant-based-diets-linked-to-higher-covid-19-risk
 
https://www.thailandmedical.news/news/plant-based-diets-can-lead-to-serious-brain-health