The key facts
- If 35% of dairy products were replaced, the share of girls aged 14–18 with iodine deficiency would rise from 54 to 65%
- 61% of the studied plant-based products are fortified with calcium, only 12% with iodine
- The authors believe that fortifying plant-based analogues would help preserve nutrient intake
What the modeling showed
Researchers from the University of Surrey and Queen's University Belfast published a study in the journal The Lancet Planetary Health. They took dietary data from more than 3,500 UK residents and modeled what would happen if part of dairy products — milk, yogurt and cheese — were replaced with plant-based analogues of the same weight. The calculations took into account which vitamins and minerals are already added to products on the British market.
Iodine proved the most vulnerable
According to the authors' calculations, even partial replacement of dairy products reduces the intake of iodine, calcium and vitamins B2 and B12, with iodine consumption changing the most in the calculations. If 35% of dairy products were replaced, the share of girls aged 14–18 getting too little iodine from food would rise from 54 to 65%. The thyroid gland needs iodine to produce hormones.
The composition of substitutes varies
The composition of the studied plant-based drinks, yogurts and cheeses varied considerably: 61% of the products were fortified with calcium, but only 12% with iodine. According to the authors' calculations, adding iodine, calcium and vitamins to plant-based analogues would help preserve their intake from food.
Context on oat drinks
Life.ru, which published the article about the study, previously separately examined how an oat drink differs from cow's milk. Roskachestvo noted that an oat drink usually contains less protein, and its calcium content depends on whether the product is fortified with it. The outlet also warns, citing scientists, that the nutrient-poor composition of substitutes could affect the condition of teeth and bones.
