Giving up milk, cheese, and yogurt in favor of plant-based alternatives may lead to a deficiency of essential micronutrients such as iodine, calcium, vitamin B2, and B12. This conclusion was reached by researchers from the universities of Surrey and Queen's in Belfast. In total, they studied 289 plant-based products: 146 milk substitute drinks, 76 types of yogurt, and 67 cheeses. It was found that only 12% of products were fortified with iodine, 19% with vitamin B2, 46% with B12, and 61% with calcium.

The risk of micronutrient deficiency is particularly high for adolescents and women of reproductive age. According to the scientists' calculations, if 20-35% of dairy products are replaced with plant-based alternatives, the proportion of girls with insufficient iodine intake may increase from 54% to 65%, and among women aged 19-49, from 32% to 42%. Also, with a complete rejection of dairy products, iodine deficiency may affect 80% of adolescent girls and 72% of boys. And this is despite the fact that such a micronutrient is necessary for the functioning of the thyroid gland, metabolism, and brain development.

What do the researchers propose? For example, obliging manufacturers to fortify plant-based alternatives with iodine. According to their calculations, this will help reduce the risk of deficiency.

At the same time, it is noted that switching to plant-based alternatives of familiar products does not in itself mean inevitable health problems: much depends on the balance of the diet. Specialists advise choosing products with added vitamins and minerals, as well as including other sources of iodine in the menu, such as white fish and eggs.

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