Switching from dairy to plant-based milk, cheese and yoghurt could lead to micronutrient deficiencies, study finds

Summary

Switching from dairy products to plant-based alternatives could lead to deficiencies in vital micronutrients, especially among young people and women, a study has found. Even moving partly to vegan alternatives to milk, cheese and yoghurt could lead to falls in iodine, calcium, riboflavin and vitamin B12 if the substitutes, often based on soya, almonds or oats, are not fortified, scientists said. The researchers called for vegan products to be fortified with iodine in particular.

Timeline

1. The Guardian

   4 Nov 2026, 23:30 UTCSource ↗

   The Guardian reports that a study found switching from dairy to plant-based milk, cheese and yoghurt could lead to micronutrient deficiencies, especially among young people and women, and that researchers are calling for vegan products to be fortified with iodine in particular.