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The US Food and Drug Administration (FDA) has carried out the first large study to compare levels of four key micronutrients – phosphorus, magnesium, zinc and selenium – in eight different plant-based milk substitutes, as well as cow’s milk. The FDA analysed levels of the four minerals in 85 samples of plant milks, made from almond, cashew, coconut, hemp, oat, pea, rice and soya. The study found that almost all plant-based milks have lower amounts of the four micronutrients, with the exception of milk substitutes made from pea protein, which contain similar levels to cow’s milk. Phosphorus promotes growth and tissue repair, while selenium is needed for a healthy immune system. “Those who consume plant-based milk alternatives lower in these target minerals should seek to obtain these nutrients through other foods or beverages,” said Benjamin Redan of the FDA. Clare Thornton-Wood, a spokesperson for the British Dietetic Association, added: “All of these nutrients can be obtained from other sources, such as nuts, seeds and lentils”. Alternative milks have been growing in popularity in recent years, and while health is a significant driver in the adoption of plant-based foods, other factors such as sustainability and animal welfare are also key motivators.