Understanding the Motivations, Perceptions and Nutritional Implications of Plant‐Based Milk Consumption Compared to Dairy‐Based Milk

BACKGROUND: Plant-based milks have been increasing in popularity amongst Australian consumers, concurrent with a decrease in cow's milk consumption. Given the key role of cow's milk in Australian diets, it is necessary to understand the motivations behind this consumer behaviour and investigate the nutritional implications associated with this shift in dietary choice. METHODOLOGY: Adults, including both omnivores and purposefully targeted vegan individuals, were recruited via social media to complete an online survey and two 24-h dietary recalls using the online Intake24 dietary assessment programme. The survey explored milk type choice and participant perceptions of the health and environmental impact of plant-based milks. Respondents were divided into groups based on whether they reported to consume or not consume dairy products in the survey. Survey and dietary intake data were then compared between these two groups. RESULTS: Of the 217 survey responses received (n = 74 dairy and n = 143 non-dairy consumers), soy, almond and oat plant-based milks were the most popular choices. The primary drivers behind milk type choice were animal rights, self-reported adverse health symptoms and environmental concerns. Additionally, non-dairy consumers were more likely to perceive these products as healthier and better for the environment than cow's milk. Dietary intake data identified that overall non-dairy consumers had significantly lower intakes of saturated fat, iodine and vitamin B12 (14.9 vs. 21.9 g/day; p = 0.001, 70.8 vs. 128.8 μg/day; p < 0.001 and 0.9 vs. 3.0 μg/day; p < 0.001, respectively) and higher amounts of dietary fibre (27.2 vs. 21.3 g/day; p = 0.008) compared to dairy consumers. CONCLUSION: This study provides novel insights into the motivations to consume, and perceptions of the healthfulness, plant-based milk in Australia and identified that non-dairy consumers may be at increased risk of iodine and vitamin B12 deficiency.