Edith Cowan University Review Compares Nutrient Bioavailability in Cow Milk and Plant-Based Alternatives

Researchers at Edith Cowan University’s Nutrition and Health Innovation Research Institute recently published a review comparing the nutritional profiles of cow’s milk and plant-based alternatives. The study examines the “milk matrix,” a term describing the complex interaction of nutrients within dairy, to determine how these components influence human health compared to the growing variety of non-dairy substitutes.

The review analyzes how the structural composition of dairy milk affects the body’s ability to absorb nutrients, noting that these interactions often differ significantly from those found in plant-derived beverages. While plant-based milks—such as those made from almonds, soy, or oats—have gained popularity as alternatives for consumers with dietary restrictions or ethical concerns, the researchers highlight that these products often undergo extensive processing. This processing can alter the bioavailability of vitamins and minerals, leading to nutritional profiles that do not always mirror the natural complexity of bovine milk. The findings emphasize the need for consumers to consider these structural differences when evaluating the health impacts of their dietary choices.

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Date: June 16, 2026

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