Plant-based dairy alternatives risk nutrient deficiency, new study
Replacing dairy products with unfortified plant-based alternatives may lead to a deficiency in vital nutrients.
This was the findings of a new study by the University of Surrey in collaboration with Queen’s University Belfast, the first of its kind in the UK.
However, mandatory fortification of plant-based alternatives and other foods, including bread, "could lessen the risk of deficiencies, particularly iodine deficiency," the study said.
Micronutrients
The researchers investigated the impact that replacing milk, yoghurt and cheese with commercially available plant-based alternatives would have on an individual's micronutrient intake.
"With the growing need to address environmental sustainability, many dietary recommendations are focused on plant-based diets and the reduced intake of animal products, " according to postgraduate research student, Dr Katie Nicol.
"[But] with the rise in plant-based alternative foods, we need to know whether they are like-for-like replacements for the micronutrients that are found in dairy products.
"This is particularly important for vulnerable groups, including young children and adolescent females, who are more likely to be deficient in certain micronutrients, which could affect their overall health," she said.
The team used data from the National Diet and Nutrition Survey encompassing more than 3,500 individuals, between the ages of 18 months and 100 years old.
"They then used a novel modelling technique to assess the impact of replacing dairy products with plant-based alternatives on four essential micronutrients found in dairy products, [namely] iodine, calcium, riboflavin and vitamin B12," the study findings said.
Iodine
According to the study, the researchers found that "even modest replacements of dairy intake with plant-based dairy alternatives" resulted in significant declines of all four micronutrients, "with iodine in particular being the most sensitive to replacements".
"For example, replacing just 20% to 35% of dairy products with plant-based dietary alternatives, under current market fortification levels, increased iodine inadequacy among adolescent females from 54% to 65%, and from 32% to 42% in women aged 19-49 years old."
It was determined that at full replacement level, "the prevalence of iodine inadequacy rose to 80% in adolescent females and 72% in adolescent males".
The researchers also found that mandatory fortification of plant-based dairy alternatives prevented declines in micronutrient intake when dairy products were replaced.
However, despite this, levels of iodine remained inadequate in 59% of adolescent females.
"However, iodine-fortified bread was found to improve iodine intake, reducing inadequacy in adolescent females to 37%."
According to the study results, the most effective strategy in reducing iodine inadequacy is to "combine mandatory fortification of plant-based dairy alternatives with iodine-fortified bread".
"Nutrition policy must evolve in tandem with environmental targets.
"However, it is important that shifts towards more sustainable diets do not compromise on public health, Dr Nicol said.
