Health · Medical Research · 1 hr ago
Study warns unfortified dairy alternatives could lower nutrient intake
University of Surrey researchers modelled replacing dairy with plant-based alternatives in diets in the UK.
The alternatives included plant-based milks, yoghurts and cheeses, and the study found that some are not fortified with key nutrients.
Replacing a third of dairy intake could lower iodine intake by 9% to 21%, with calcium, riboflavin and vitamin B12 also falling.
The concern is greatest for teenage girls and women aged 19 to 49, because iodine supports thyroid hormones, growth and brain development.
In the model, iodine deficiency among teenage girls rose from 54% to 65% when some dairy was replaced, based on typical fortification levels.
There is no formal requirement for plant-based alternatives to be fortified, and only 12% of the milks, yoghurts and cheeses studied had added iodine.
Fortifying alternatives with iodine could prevent average declines, while adding iodised salt to bread also reduced the modelled risk; people choosing plant-based drinks can check labels for added iodine.
A University of Surrey study found that replacing dairy with plant-based alternatives that are not fortified could lower intakes of iodine, calcium, riboflavin and vitamin B12.
The greatest concern is iodine deficiency, particularly among teenage girls and women of childbearing age.
In the study’s model, replacing a fifth to a third of dairy intake raised the estimated share of teenage girls with inadequate iodine intake from 54% to 65%.
The researchers said mandatory fortification of plant-based alternatives with iodine could prevent average declines in iodine intake.
- Who
- University of Surrey researchers studied the effects of replacing dairy with plant-based alternatives.
- What
- The study found that unfortified alternatives could lower intakes of several nutrients, especially iodine.
- When
- The articles were published on 4 November 2026.
- Where
- The study focused on the UK market and UK dietary intake.
- Why
- Plant-based alternatives are not required to be fortified, and many products in the study lacked added iodine and other nutrients.
This story does not have two clearly opposing sides.
Researchers examined 146 non-dairy milks, 76 yoghurts and 67 cheeses on the UK market.
The researchers modelled how replacing part or all of dairy intake with plant-based alternatives could affect nutrient intake.
The articles reporting the study were published.
- Products examined
- 146 non-dairy milks, 76 yoghurts and 67 cheeses
- Products with added iodine
- 12%
- Products with added calcium
- 61%
- Teenage girls with inadequate iodine intake
- Modelled to rise from 54% to 65% when replacing a fifth to a third of dairy intake
- Full replacement scenario
- Inadequate iodine levels reached 80% of teenage girls and 72% of teenage boys in the model
- Study journal
- The Lancet Planetary Health
3 sources
Reemplazar los lácteos por opciones vegetales podría reducir la ingesta de micronutrientes, según un estudio
Swapping from dairy to plant-based milk, cheese and yoghurt ‘could lead to micronutrient deficiencies’
Replacing dairy products with unfortified plant-based alternatives could lead to deficiencies in certain nutrients
What people are saying
The population groups that seem to be at risk and have the lowest intakes were the young women and women of childbearing age, and that’s the key life stage where iodine is particularly important.
This research underlines the importance of appropriate fortification as diets become more plant-based.
For anyone choosing plant-based milk, I’d recommend checking the label and choosing one fortified with iodine, such as Alpro.