20110920 - Nutritional balance of flavored low-fat soymilk (2011)

[Data] [<Normal page] [PEREZGONZALEZ Jose D (2011). Nutritional balance of flavored low-fat soymilk (2011). Journal of Knowledge Advancement & Integration (ISSN 1177-4576), 2011, pages 130-132.]

Flavored low-fat soymilk BNI - 2011

Perezgonzalez re-assessed the nutritional balance of flavored low-fat soymilk in 20112, following on the steps of a similar study done in 20081. Both data were collected as part of a research on the nutritional balance of milk and milk alternatives in New Zealand.

In 2011, flavored low-fat soymilk has, on average, a nutritional balance of BNI 64.29s4, being particularly unbalanced towards excess of sugar. The average low-fat soymilk is also adequate in protein, carbohydrate and fat, low in saturated fat, high in sodium, and low in fiber. It also provides about 120mg of calcium per 100ml.

Illustration 1: Nutrition information (flavored soymilk)
BNI 64.29s 0.00
Food, 100ml 2011 Ideal
Protein 3.1 2.8
Carbohydrate 7.7 7.8
Sugar 5.9 < 1.4
Fat 1.5 1.6
Saturated fat 0.3 < 0.6
Fiber 0.6 0.9
Sodium 0.061 < 0.057
Kcal 56.7 56.7
kJul 237.2 237.2
Illustration 2: Nutritional profile (flavored soymilk)
55% *
50% *
45% *
40% *
35% *
30% *
25% * *
20% * * *
15% * * *
10% * * *
5% * * *
mid p c f fb
max s sf na
5% * * *
10% *
15% *
20% *
25% *
30% *
35% *
40% *
ideal % = grey cells; actual % = asterisk (*)

International standards

Flavored low-fat soymilk appears as highly unbalanced according to international Recommended Dietary Intakes (RDIs), although moderately so according to U.S. and Canada's standards, which allow for a higher content of sugars and fat.

Illustration 3: Nutritional balance across different RDIs
Flavored low-fat soymilk (diet) 64.29 77.63 34.18 64.26 61.25
Product100g Company BNI WHO US/CAN AUS/NZ UK
So Good vanilla bliss Sanitarium 49.82 63.66 19.84 49.85 47.60
So Good chocolate bliss Sanitarium 60.12 72.80 30.14 60.15 57.90
Vitasoy vanilla Vitasoy 74.78 90.32 44.35 74.35 72.35
Vitasoy chocolate Vitasoy 78.87 92.43 48.31 78.31 76.31
(Source: Perezgonzalez, 2011a2)

Correlations between indexes are positive, and tend be high between pairs of international indexes.

Illustration 4: Correlations between RDIs
(n=4) BNI WHO US/CAN AUS/NZ
WHO 0.997
(p) .003
US/CAN 1.000 0.997
(p) .000 .003
AUS/NZ 1.000 0.996 1.000
(p) .000 .004 .000
UK 1.000 0.997 1.000 1.000
(p) .000 .003 .000 .000

Methods

Research approach

The original research was an exploratory study for describing the nutritional balance of milk alternatives in New Zealand in 2011. It was a follow up of a similar study done in 20081.

Sample

The initial research sample included 34 alternative milk products (ie, soymilk. ricemilk and oatmilk)2. The food products were collected in a convenient manner, looking more for a variety of brands than a random sampling of the same. The results in this study simply describe the 'subsample' of flavored low-fat soymilk products within the original sample: ie, 4 brands of low-fat soymilk.

Materials & analysis

Alternative milk products were purchased from local supermarket chains in Palmerston North, New Zealand. Nutrition information for each milk product was retrieved from the nutritional information panel on each item, to be assessed using the Balanced Nutrition Index™ (BNI™) technology (see Perezgonzalez, 2011b3). SPSS-v16 was used for variable computations, including BNI and international indexes, and statistical analysis, which included descriptives and correlations.

Generalization potential

Most of the products are made internationally, especially in Australia. Thus, the results of this study may be generalizable to the following populations (in order of decreasing generalization power):

  • Australia.
  • Internationally, if one assumes milk alternatives to be of approximately similar nutritional composition anywhere.
References
1. PEREZGONZALEZ Jose D (2008). Milk and milk alternatives in New Zealand in 2007-2008. The Balanced Nutrition Index (ISSN 1177-8849), 2011, issue 3. (Retrievable from http://www.lulu.com/spotlight/BNI).
2. PEREZGONZALEZ Jose D (2011a). Milking veggies. The Balanced Nutrition Index (ISSN 1177-8849), 2011, issue 5. (Retrievable from http://www.lulu.com/spotlight/BNI).
3. PEREZGONZALEZ Jose D (2011b). Balanced Nutrition Index™ (BNI™). Journal of Knowledge Advancement & Integration (ISSN 1177-4576), 2011, pages 20-21. Also retrievable from Wiki of Science.
+++ Footnotes +++
4. This is the dietBNI. The foodBNI is 60.12s, based on the sample's median product. However, as the actual median falls in between two prototypes, the median product closest to the foodBNI mean is the one reported here.

Want to know more?

BNI™ database
The database offers individual nutrition analyses for foods, including those referred to in above article.
BNI™ journal (2011, issue 5) - Milking veggies
This issue of the Balanced Nutrition Index™ journal collates all BNI™ nutrition information for the original sample in a single book.
Wiki of Science - Balance Nutrition Index™ (BNI™)
This Wiki of Science page offers more information about the BNI™ technology.

Author

Jose D PEREZGONZALEZ (2011). Massey University, Turitea Campus, Private Bag 11-222, Palmerston North 4442, New Zealand. (JDPerezgonzalezJDPerezgonzalez).


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