Investigating Knowledge on Calcium and Preferences for Dairy vs. Plant-Based Alternatives

Area of Science:

• Nutrition Science
• Consumer Behavior
• Food Policy

Background:

• Dietary calcium is a public health concern, with dairy historically being a primary source.
• Plant-based dairy alternatives are increasingly popular, raising questions about consumer understanding of their nutritional content.
• The U.S. Food and Drug Administration (FDA) sought public input on plant-based dairy alternative labeling in 2018.

Purpose of the Study:

• To examine public understanding of dietary calcium in dairy versus plant-based alternatives.
• To explore the association between calcium knowledge and consumer preference for dairy or plant-based products.

Main Methods:

• Analysis of 8,052 public comments submitted to the FDA regarding plant-based dairy alternatives.
• Coding comments for nutrition themes, specifically focusing on calcium content, bioavailability, and health outcomes.
• Examining comments in relation to stated preferences for dairy or plant-based products.

Main Results:

• Only 3.0% (244) of unique comments mentioned calcium, with over half preferring plant-based alternatives.
• Most commenters accurately understood calcium content in both dairy and plant-based products.
• A subset of commenters, particularly those favoring plant-based options, demonstrated misunderstandings regarding calcium metabolism and health outcomes.

Conclusions:

• Consumer understanding of calcium in dairy and plant-based products varies, with notable misconceptions among some plant-based alternative consumers.
• Addressing these knowledge gaps is crucial for effective nutrition education and policy, especially with declining dairy milk consumption.
• Public perception and preference for calcium sources are linked to understanding, highlighting the need for clear nutritional information on all dairy alternatives.