Dairy and plant-based milk alternatives as part of a more sustainable diet

Peer review Manuscript submitted: 30.07.2024. Position statements in the Ernahrungs Umschau, as in many other journals, are not subject to the peer review process because position statements have already been evaluated, discussed and widely agreed upon by experts (peers).

Position statement of the German Nutrition Society (DGE)

Introduction

Dairy, which comprises cow’s milk and products produced from it, is a common component of the diet in Germany. On average, milk (products) (• Box 1) account for 10% of daily energy intake [1–3]. The 2023 Nutrition Report of the Federal Ministry of Food and Agriculture (Bundesministerium für Ernährung und Landwirtschaft, BMEL) revealed that 58% of respondents consume milk products on a daily basis [4]. Dairy provides essential nutrients, particularly calcium, iodine, vitamin B12 and riboflavin. Its intake is associated with a lower risk of nutrition-related diseases such as colorectal cancer and high blood pressure as well as improved bone mineral density. Given these benefits, milk (products) are also included in the food-based dietary guidelines (FBDGs) of the German Nutrition Society (DGE) [5].

A variety of plant-based alternatives to milk (products) are currently commercially available. The largest category of these products consists of plant-based milk alternatives (PBMA) (also known as plant-based drinks) [6]. A market survey conducted by the Consumer Association of North Rhine-Westphalia (Verbraucherzentrale NRW) in 2021 identified 71 PBMA [7]. Both, within this product group as well as in the comparison to plantbased alternatives to milk products, there are considerable differences in the composition of these foods. While plant-based drinks and yoghurt alternatives are primarily produced from legumes, nuts or grains, the predominant ingredient of numerous plantbased cheese alternatives is vegetable oil [8, 9]. ...

Abstract

This DGE position statement elucidates the significance of dairy (cow’s milk and products produced from it) in dietary habits and provides a contextual framework for the comparison of plant-based milk alternatives (PBMA) with cow’s milk in regard to the dimensions of a more sustainable diet, primarily health and environmental impact.
Dairy is a common component of the diet in Germany, providing essential nutrients, particularly calcium, iodine, vitamin B₁₂ and riboflavin, and exerting other beneficial effects on human health. The nutrient profiles of PBMA differ considerably from that of cow’s milk, particularly in the absence of fortification with nutrients. The bioavailability of added nutrients can vary. PBMA contain less saturated fatty acids than cow’s milk and no cholesterol, but some contain phytochemicals and fibre. The heterogeneity of PBMA complicates the drawing of any definitive conclusions related to health.
Production of animal-source foods has a considerable environmental impact. On average, PBMA have lower values for greenhouse gas emissions, water and land use than cow’s milk.
Given the beneficial effects of dairy on human health, the DGE recommends their daily intake. For individuals who consume minimal or no dairy or who exceed the recommended intake, the DGE advocates the use of PBMA. This contributes to reduce the diet-induced impact on the environment. When choosing PBMA, it is crucial to consider the fortification with essential nutrients (particularly calcium, iodine, vitamin B₁₂ and riboflavin) or to ensure the intake of these nutrients from alternative sources. This is particularly relevant for individuals who opt for PBMA instead of cow’s milk, either partially or entirely.

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