Swapping dairy for plant-based alternatives risks micronutrient deficiencies

Summarised from 3 outlets · 5 reports · Updated 5 Nov, 11:57 · Archive

Switching from dairy to plant-based alternatives could lead to deficiencies in iodine, calcium and vitamins, particularly among young people and women.

Researchers from the University of Surrey and Queen's University Belfast analysed 146 plant-based milks, 76 yoghurts and 67 cheese products, examining their effect on micronutrient intake for iodine, calcium and vitamins B2 and B12. They found that even modest replacements of dairy intake with plant-based alternatives led to declines in all four micronutrients, but particularly iodine.

The study shows significant variations in fortification levels across plant-based products. Only 12 per cent of plant-based items contained added iodine, whilst 61 per cent had added calcium, 46 per cent had vitamin B12 and 19 per cent had riboflavin. The researchers noted that even fortified alternatives led to nutrient declines.

Children, teenagers and women appeared most vulnerable. Replacing 20 to 35 per cent of dairy products with plant-based alternatives increased inadequate iodine intake among girls aged 14-18 from 54 per cent to 65 per cent. In women aged 19-49, inadequate intake rose from 32 per cent to 42 per cent. If all dairy was replaced entirely, iodine inadequacy rose to 80 per cent in teenage girls and 72 per cent in boys of the same age.

Dr Sarah Bath, an associate professor in public health nutrition at the University of Surrey, highlighted the particular concern for women of childbearing age. She noted that iodine deficiency has known health effects and that this population group faces the greatest risks of having low intakes. The Daily Mail reports that iodine deficiency can cause weight gain, memory problems and chronic fatigue, and that even mild deficiency during pregnancy can result in long-term cognitive impairment in children.

Currently, in the UK, children get about half and adults about a third of their total iodine intake from dairy products. There is no formal requirement for vegan alternatives to be fortified with micronutrients. The researchers called for greater awareness of the potential risks and improved fortification of plant-based products, particularly with iodine.

How it is being reported

• Ditching dairy for oat milk could be putting your health at risk, study findsChildren, teenagers and women appeared to be worst affected by any swap to plant-based milks, yoghurt and cheeseThe Independent · 5 Nov, 08:00
• Swapping to plant-based milks could be putting your health at risk, study findsChildren, teenagers and women appeared to be worst affected by any swap to plant-based milks, yoghurt and cheeseThe Independent · 5 Nov, 05:54
• Why oat and almond milks could be bad for your healthSwapping dairy products for plant-based alternatives such as oat milk and coconut yoghurt could lead to serious nutrient deficiencies, a study has found.Daily Mail · 5 Nov, 01:18
• Swapping from dairy to plant-based milk, cheese and yoghurt ‘could lead to micronutrient deficiencies’Young people and women most at risk, study finds, as researchers call for vegan products to be fortified with iodine in particular Switching from dairy products to plant-based alternatives could lead to deficiencies in vital micronutrients, especially among young people and women, a study has found. Even moving partly to vegan alternatives to milk, cheese and yoghurt could lead to falls in iodine, calcium, riboflavin and vitamin B12 if the substitutes, often based on soya, almonds or oats, are not fortified, scientists said. Continue reading...The Guardian · 4 Nov, 23:30
• Swapping to plant-based milks could be putting your health at risk, study findsChildren, teenagers and women appeared to be worst affected by any swap to plant-based milks, yoghurt and cheeseThe Independent · 4 Nov, 23:30

In this story: University of Surrey · Queen's University Belfast · Lancet Planetary Health · Dr Sarah Bath · UK

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