Replacing dairy products with unfortified plant-based alternatives could lead to deficiencies in certain nutrients
Researchers found only 12% of plant-based alternatives were fortified with iodine, and full dairy replacement raised deficiency rates sharply in teenagers.
- Researchers from the University of Surrey and Queen's University Belfast found that replacing dairy with plant-based alternatives can lead to nutrient deficiencies, based on data from more than 3,500 people.
- Analyzing 164 non-dairy milks, 76 yoghurts, and 67 cheese alternatives, the team found that only 12 per cent contained added iodine, while 46 per cent included vitamin B12.
- Iodine inadequacy rose to 80 per cent among teenage girls if all dairy is replaced, while calcium deficiency reached 70 per cent for this group, highlighting adolescent females as most vulnerable.
- Dr Katie Nicol of the University of Surrey stated that nutritional policy must evolve alongside environmental targets. Mandatory fortification of plant-based foods could help increase nutrient intake, researchers suggest.
- Emily Angus of The Vegan Society said that most plant-based milk alternatives are fortified with calcium and other vitamins, noting these are "an acceptable and safe alternative to cows milk" per 2025 guidance.
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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.
Replacing dairy with plant-based alternatives ‘may lead to a deficiency in vital nutrients’, Queen’s study finds
‘People may also be unaware of the importance of iodine, which is needed to make thyroid hormones to regulate our metabolism, support healthy growth and brain development’
Swapping dairy for plant-based milks and yoghurts could risk health – study
Research included contributions from UCC's Cork Centre for Vitamin D and Nutrition Research and found that children, teenagers, and women appeared to be worst affected by any swap to plant-based milks, yoghurt, and cheese
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