Perceptions and knowledge of protein in dairy and plant-based alternatives among stakeholders in the US marketplace.

IF 2.7 4区 医学 Q3 NUTRITION & DIETETICS Nutrition Bulletin Pub Date : 2023-09-01 Epub Date: 2023-07-20 DOI:10.1111/nbu.12628
Katherine I Schlepphorst, Bridget E Clark, Lizzy Pope, Reilly Donahue, Emily H Belarmino
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Abstract

This study explores beliefs about protein in dairy and plant-based (PB) alternatives among stakeholders in the US marketplace and whether beliefs are associated with product preferences. Eight thousand and fifty-two unique comments submitted to the US Food and Drug Administration (FDA) in response to a request for public input on the labelling of PB dairy alternatives (FDA-2018-N-3522) were coded. Of these, 383 (4.8%) discussed protein and were analysed for protein-specific themes. Themes were examined in relation to the submitter's product preference. Most comments that discussed protein focused on protein content and/or health outcomes believed to be associated with intake. Only one commenter who preferred dairy demonstrated an inaccurate understanding of protein content in dairy and PB alternatives, although nearly all failed to identify fortified soy beverage as an appropriate protein replacement; meanwhile, 14.2% who preferred PB alternatives demonstrated an inaccurate understanding regarding protein content in dairy and PB products. The results suggest knowledge gaps exist regarding protein in PB dairy alternatives, especially among those who prefer non-dairy options.

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美国市场利益相关者对乳制品和植物替代品中蛋白质的看法和知识。
这项研究探讨了美国市场利益相关者对乳制品和植物替代品中蛋白质的看法,以及这种看法是否与产品偏好有关。根据公众对PB乳制品替代品标签(FDA-2018-N-3522)的意见请求,向美国食品药品监督管理局(FDA)提交了八千五十二条独特意见,并对其进行了编码。其中383人(4.8%)讨论了蛋白质,并对蛋白质特异性主题进行了分析。主题是根据提交者的产品偏好进行审查的。大多数讨论蛋白质的评论都集中在蛋白质含量和/或被认为与摄入有关的健康结果上。只有一位喜欢乳制品的评论者对乳制品和PB替代品中的蛋白质含量理解不准确,尽管几乎所有评论者都未能将强化大豆饮料确定为合适的蛋白质替代品;同时,14.2%的首选PB替代品的人对乳制品和PB产品中的蛋白质含量有不准确的理解。研究结果表明,在PB乳制品替代品中的蛋白质方面存在知识差距,尤其是在那些喜欢非乳制品的人中。
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来源期刊
Nutrition Bulletin
Nutrition Bulletin NUTRITION & DIETETICS-
CiteScore
4.50
自引率
12.10%
发文量
58
期刊介绍: The Nutrition Bulletin provides accessible reviews at the cutting edge of research. Read by researchers and nutritionists working in universities and research institutes; public health nutritionists, dieticians and other health professionals; nutritionists, technologists and others in the food industry; those engaged in higher education including students; and journalists with an interest in nutrition.
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