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Swapping from dairy to plant-based milk, cheese and yoghurt ‘could lead to micronutrient deficiencies’
Young people and women most at risk, study finds, as researchers call for vegan products to be fortified with iodine in particular
Switching from dairy products to plant-based alternatives could lead to deficiencies in vital micronutrients, especially among young people and women, a study has found.
Even moving partly to vegan alternatives to milk, cheese and yoghurt could lead to falls in iodine, calcium, riboflavin and vitamin B12 if the substitutes, often based on soya, almonds or oats, are not fortified, scientists said.
The greatest concerns surround iodine, a trace element used by the thyroid gland to produce hormones that regulate metabolism and support healthy growth and brain development. More than half of UK teenage girls already have inadequate iodine intake, the researchers said.
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