Study Warns Plant-Based Dairy Alternatives May Increase Risk of Nutritional Deficiencies

 A new study has raised concerns that replacing conventional dairy products with plant-based alternatives may increase the risk of essential nutrient deficiencies, particularly among adolescents and women. The research, published in The Lancet Planetary Health, highlights significant differences in the nutritional composition of dairy substitutes available in the United Kingdom.

Researchers examined 289 plant-based products, including 146 milk alternatives, 76 yoghurts and 67 cheese substitutes, to assess their micronutrient content. The findings revealed that only 61% of these products were fortified with calcium, while 46% contained added vitamin B12. Riboflavin (vitamin B2) was present in just 19% of fortified products, and only 12% contained added iodine.

The researchers found that replacing approximately one-third of dairy consumption with plant-based alternatives could reduce iodine intake by 9–21%, depending on dietary patterns and product fortification.

The study also projected that inadequate iodine intake among teenage girls could rise from 54% to 65% with partial dairy replacement. Complete substitution could increase the proportion to approximately 80%.

Iodine is essential for thyroid hormone production, metabolism, brain development and healthy growth. Women of reproductive age and adolescents are particularly vulnerable to insufficient intake.

Dr Sarah Bath, Associate Professor in Public Health Nutrition at the University of Surrey, emphasised the importance of addressing iodine deficiencies through improved food fortification policies.

Researchers recommended strengthening micronutrient fortification standards for plant-based alternatives, particularly iodine. However, nutrition experts clarified that adopting a plant-based diet does not automatically cause deficiencies, provided individuals maintain a balanced diet and select appropriately fortified products.

05-11-2026