A new study has raised concerns that moving from conventional dairy products to plant-based alternatives could lead to deficiencies in several essential micronutrients unless those alternatives are fortified. The researchers found that even partial substitution of milk, cheese and yoghurt with products made from soya, almonds or oats can reduce intake of iodine, calcium, riboflavin and vitamin B12.
Key findings
The analysis highlighted that the nutrient shortfalls are most pronounced when plant-based drinks and dairy analogues are not supplemented with vitamins and minerals. Iodine was singled out by the authors as a particular concern because dairy has been a major dietary source of the nutrient for many consumers.
Who is most at risk
The study identified young people and women as the groups most likely to be vulnerable to reduced micronutrient intake following a switch to unfortified vegan alternatives. The researchers warned that those demographic groups should be especially cautious when changing dietary patterns and consider fortified options or other dietary adjustments to maintain adequate nutrient status.
Calls for fortification and consumer awareness
In response to the findings, the scientists urged manufacturers of plant-based dairy products to add key micronutrients, with a priority on iodine fortification. They also recommended greater consumer education so people understand the nutritional differences between traditional dairy and plant-based substitutes and can make informed choices.
The authors say the trend toward plant-based diets warrants attention from public health bodies and the food industry to prevent unintended consequences for nutrient intake, particularly among populations already at risk of deficiencies.