Replacing dairy products with unfortified plant-based alternatives could lead to deficiencies in certain nutrients
Replacing dairy products, even partially, with unfortified plant-based alternatives may lead to a deficiency in vital nutrients, a new study from the University of Surrey reports. Mandatory fortification of plant-based alternatives and other foods, including bread, could lessen the risk of deficiencies, particularly iodine deficiency.
A new study from the University of Surrey highlights potential nutrient deficiencies when dairy products are partially replaced with unfortified plant-based alternatives. Researchers emphasize the need for mandatory fortification of plant-based alternatives and other foods, such as bread, to minimize the risk of deficiencies. The study, published in Lancet Planetary Health, analyzed the impact of replacing milk, yogurt, and cheese with plant-based alternatives on essential micronutrients like iodine, calcium, riboflavin, and vitamin B12.
Using data from over 3,500 individuals in the UK, researchers discovered that even minor replacements significantly reduced all four micronutrients, with iodine being the most vulnerable. For instance, replacing 20% to 35% of dairy products with plant-based alternatives increased iodine deficiency among adolescent females from 54% to 65% and among women aged 19-49 from 32% to 42%.
The study also found that iodine-fortified bread could improve iodine intake, reducing inadequacy in adolescent females to 37%. Experts stress that while dietary shifts toward plant-based diets are environmentally sustainable, they shouldn't compromise public health. Effective strategies include mandating fortification of plant-based alternatives and adding iodine-fortified bread to ensure adequate nutrient intake.
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