Assessing the Nutrient Content of Plant-Based Milk Alternative Products Available in the United States.

Background: Consumption of plant-based milk alternatives is increasing. Current dietary guidance primarily relies on dairy milk as a source of key nutrients of public health concern including calcium and vitamin D.

Objective: To compare the nutritional content of plant-based milk alternatives between categories (eg, soy, almond, and oat) and with dairy milk.

Nutrient comparisons of margarine/margarine-like products, butter blend products and butter in the US marketplace in 2020 post-FDA ban on partially hydrogenated oils.

Objective: To evaluate the fatty acid profiles and relevant vitamin and mineral compositions of margarine/margarine-like products and butter blend products available in the US marketplace and to compare with butter.

Design: Analysis of the food and nutrient composition information available for margarine/margarine-like products, butter blend products and butter in the 2021 version of the University of Minnesota Nutrition Coordinating Center (NCC) Food and Nutrient Database.

Setting: The US retail food marketplace in 2020.

Evaluation of the comprehensiveness and reliability of the chromium composition of foods in the literature ().

In the early 1960s, trivalent chromium Cr(3+) became recognized as an essential trace element due to its potential metabolic and cardiovascular benefits. No comprehensive chromium database currently exists; thus a thorough review of the literature was conducted to examine the availability and reliability of chromium data for foods. A number of key issues were identified that challenge the feasibility of adding chromium to a food and nutrient database.