Study models nutrient shortfalls when dairy is replaced with plant-based alternatives

Health · First reported 4 Nov, 23:30 · Updated 02:01

Image: Wikimedia Commons · NASA Johnson Space Center · Public domain

A study reported that replacing some or all dairy products with plant-based alternatives could lower intake of iodine, calcium, vitamin B2 and vitamin B12, with teenagers and women among the groups most affected. Researchers said fortification could help, while a cited critic questioned how reliably dietary records predict iodine deficiency.

Researchers assessed 146 plant-based milks, 76 yoghurts and 67 cheese products, using data from more than 3,500 people and modelling possible dietary changes.
The study found that even partial dairy replacement was associated in its modelling with lower intake of iodine, calcium, vitamin B2 and vitamin B12; iodine was the largest concern.
With 20–35% of dairy replaced, inadequate iodine intake was modelled to rise from 54% to 65% among girls aged 14–18 and from 32% to 42% among women aged 19–49.
Researchers said mandatory fortification of plant-based foods could improve nutrient intake, but their modelling still found inadequate iodine intake for 59% of teenage girls.
A nutrition professor cited in the report questioned using dietary records to predict iodine deficiency; a Vegan Society dietitian said consumers should choose fortified alternatives.

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Key facts

Products assessed: 146 plant-based milks, 76 yoghurts and 67 cheese products.
Survey data: More than 3,500 people in the National Diet and Nutrition Survey.
Nutrients examined: Iodine, calcium, vitamin B2 and vitamin B12.
Iodine fortification in products studied: 12% contained added iodine.
Modelled iodine inadequacy after partial replacement: For girls aged 14–18, 54% to 65%; for women aged 19–49, 32% to 42%, with 20–35% of dairy replaced.