Publication Date

10-2025

Document Type

Abstract

Exhibition/Performance Dates

October 12, 2025

Publication Title

Journal of the Academy of Nutrition and Dietetics

Conference Location

Nashville, TN

Volume

125

Issue

10

DOI

10.1016/j.jand.2025.06.073

Abstract

The plant-based milk alternative (PBMA) market is expanding rapidly, offering a diverse range of options. However, the mineral composition of PBMA varies significantly across brands and milk types, posing challenges in educating individuals with renal disease. This study aimed to quantify and compare key minerals of concern for renal patients in commercially available PBMA using inductively coupled plasma optical emission spectrometry.

PBMA products available in the San Francisco Bay Area were purchased from chain grocery stores in spring 2023 and early January 2024. A total of 134 unique PBMA products from 28 brands and 11 different milk-alternative sources were analyzed. These were categorized into four groups: Legume (pea, soy), Nut (almond, walnut, cashew, macadamia, coconut), Seed (flax, hemp), and Cereal (oat, rice).

Mean calcium, potassium, phosphorus, and sodium content varied across groups. Legume milk had the highest mean calcium (348.37±175.63 mg) and potassium (381.09±76.51 mg) per 240 mL Cereal milk had the lowest mean calcium (202.09±154.52 mg), while Seed milk had the lowest potassium (61.39±67.90 mg). Nut milk had the lowest phosphorus (62.31±62.48 mg). Legume milk had the lowest sodium (96.29±44.19 mg), whereas Seed milk had the highest (151.92±31.25 mg). The mean potassium and phosphorus content in Legume milk exceeded renal dietary recommendations (< 200 mg potassium, < 150 mg phosphorus per serving) and individuals with chronic kidney disease should limit or monitor its intake.

Given the variability in mineral content, renal patients may benefit from individualized PBMA guidance to optimize their health outcomes.

Comments

Poster presentation abstract at the 2025 Food & Nutrition Conference & Expo

Department

Nutrition, Food Science and Packaging

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