Plant-Based Dairy Alternatives Linked to Essential Nutrient Deficiencies
A new study warns that replacing dairy with plant-based alternatives can cause severe micronutrient deficiencies, particularly iodine and calcium, leaving teenage girls at high risk.
Switching from dairy products to plant-based alternatives may lead to a deficiency in several essential micronutrients, particularly iodine, calcium, vitamin B12, and riboflavin, according to a recent study published in The Lancet Planetary Health. Researchers warned that the risk is linked to the lack of fortification in certain plant-based items, such as those made from soy, almonds, or oats, which often do not contain the nutrients naturally present in dairy.
The study analyzed 289 plant-based products available in British markets, including 146 milk alternatives, 76 yogurt alternatives, and 67 cheese alternatives. The findings revealed that 61% of these products contained added calcium and 46% were fortified with vitamin B12. However, only 19% contained added riboflavin and a mere 12% were fortified with iodine, highlighting a significant nutritional gap in the market.
Vulnerable Groups and Health Risks
Young people, particularly teenage girls and women of childbearing age, were identified as the most vulnerable demographic. Iodine is crucial for the thyroid gland to produce hormones responsible for regulating metabolism and supporting brain growth and development. According to the study's models, replacing between 20% and a third of dairy products with plant-based alternatives could increase the proportion of teenage girls suffering from iodine deficiency from 54% to 65%.
Furthermore, if dairy products were completely eliminated and replaced with unfortified plant-based options, the percentage of teenage girls at risk of iodine deficiency could surge to 80%. Researchers emphasized that mandatory fortification of all plant-based dairy alternatives with iodine and other essential nutrients could effectively prevent these nutritional declines.
