Switching dairy for plant-based alternatives may raise iodine, mineral deficiency risk: study

A study published in The Lancet Planetary Health has warned that replacing dairy products with plant-based alternatives may lead to deficiencies in iodine and essential minerals.

Researchers from the University of Surrey and Queen's University Belfast analyzed dietary data from more than 3,500 people aged between 18 months and 100 years. Using computer modeling, they assessed the impact of substituting dairy products with plant-based alternatives on levels of iodine, calcium, and vitamins B2 and B12 in the body.

The results showed that replacing just 20-35% of dairy products increases the proportion of teenage girls with iodine deficiency from 54% to 65%, and among women aged 19 to 49 from 32% to 42%.

If dairy products are completely replaced, the researchers predicted that 80% of teenage girls and 72% of teenage boys would suffer from iodine deficiency.

The researchers noted that iodine is essential for thyroid function, metabolism, and brain development, and that many plant-based dairy alternatives contain little iodine unless they are specifically fortified.

Computer modeling also indicated that fortifying plant-based foods with vitamins and minerals can help offset these deficiencies. For example, adding iodine to bread reduced the proportion of teenage girls with iodine deficiency to 37%.

The study's authors emphasized the importance of checking product ingredients and their vitamin and mineral content when switching to a plant-based diet.