Swapping dairy products for plant-based alternatives like oat, almond, and soya milks, yoghurts, and cheeses could lead to deficiencies in vital micronutrients, particularly among young people and women, a study published in the Lancet Planetary Health revealed.
Plant Based Milk Swaps Cause Nutrient Drops
- What happened: Researchers modeled the nutritional impact of replacing dairy with plant-based alternatives and found significant drops in vital nutrients.
- Who is at risk: Adolescent girls and women aged 19 to 49 face significant increases in iodine, calcium, and vitamin deficiencies.
- How to mitigate it: Experts recommend checking product labels carefully to select items fortified with iodine, calcium, and vitamins B2 and B12.
Micronutrient Deficiencies Tied to Plant-Based Swaps
As consumer habits shift toward vegan alternatives, researchers examined 146 plant-based milks, 76 yoghurts, and 67 cheese products to evaluate their nutritional profiles. The investigation determined that while 61% of these items contained added calcium and 46% featured added vitamin B12, only 19% were fortified with riboflavin (vitamin B2) and a mere 12% included iodine.
Iodine is a trace element utilized by the thyroid gland to synthesize hormones responsible for regulating metabolic rate, supporting somatic growth, and ensuring proper neurodevelopment. The modeling demonstrated that replacing a third of typical dairy intake with unfortified or partially fortified plant-based substitutes caused iodine deficiency prevalence to jump from 54% to 65% among UK teenage girls. For women aged 19 to 49, that deficiency metric rose from 32% to 42%.
When modeling a 100% switch to non-dairy alternatives, inadequate iodine levels reached 80% in teenage girls and 72% in teenage boys. Additional coverage by The Independent noted parallel increases in inadequacy for riboflavin, with deficient intakes among women aged 19 to 49 escalating from 29% to 50% when swapping all dairy products.
| Nutrient | Biological Role | Impact of 33% Dairy Replacement |
|---|---|---|
| Iodine | Thyroid hormone synthesis and neurodevelopment | 9% to 21% drop in intake; deficiency prevalence rises up to 65% in adolescent girls |
| Calcium | Bone mineralization and neuromuscular regulation | Measurable decline across populations lacking fortified substitutes |
| Riboflavin (B2) | Cellular respiration and energy metabolism | Inadequate intake rises significantly among women of reproductive age |
| Vitamin B12 | Erythropoiesis and neurological maintenance | Decreased systemic intake absent mandatory fortification policies |
Vegan Alternatives Lack Mandatory Nutrient Fortification
Unlike mandatory public health fortification programs established for other dietary staples, there is currently no formal regulatory requirement for vegan milk, cheese, or yoghurt alternatives to be fortified with essential micronutrients. In the UK, children traditionally acquire roughly half of their dietary iodine from dairy, while adults secure about a third.
Dr. Sarah Bath, an associate professor in public health nutrition at the University of Surrey, emphasized the public health implications of these findings. “There are known health effects of iodine deficiency and that’s why we want to raise awareness of this,” Bath stated, pointing out that young women and women of childbearing age occupy the key life stage where iodine remains vital.
Major manufacturers have responded to these nutritional concerns through varied commercial formulations. Niamh Brannelly, head of nutrition and science communications for Danone in the UK, indicated that the core range of Alpro products is fortified with calcium, iodine, and vitamins B2 and B12. Similarly, Caroline Orfila Jenkins, vice-president for science and technology at Oatly, noted that all unflavoured, non-organic oat drinks incorporate iodine, calcium, riboflavin, and vitamins B12 and D. Conversely, researchers and dietitians highlighted that organic plant-based alternatives typically lack nutrient fortification.
Dietitians Advise Checking Labels for Fortified Alternatives
Nichola Ludlam-Raine, a registered dietitian and spokesperson for the British Dietetic Association, noted that while the research highlights a pressing population-level concern, individual outcomes depend entirely on overall dietary patterns. “For anyone choosing plant-based milk, I’d recommend checking the label and choosing one fortified with iodine, such as Alpro,” Ludlam-Raine stated. She also cautioned against relying on unfortified organic options or unverified kelp and seaweed supplements, which can contain wildly variable and potentially excessive quantities of iodine.
The study concluded that mandating iodine fortification across all non-dairy alternatives—alongside complementary public health measures such as adding iodised salt to bread—would successfully prevent average population-level declines in micronutrient status.
References
- The Independent: Swapping to plant-based milks could be putting your health at risk, study finds
