Plant-based Dairy Swaps May Leave Nutrient Gaps, Expert Warns

WHO:

The Guardian - Dr Sarah Bath, an associate professor in public health nutrition at the University of Surrey, said iodine deficiency has known health effects and that raising awareness is important.

The Guardian - Bath said young women and women of childbearing age had the lowest iodine intakes and were groups for whom iodine is particularly important.

The Guardian - Nichola Ludlam-Raine, a registered dietitian and spokesperson for the British Dietetic Association, said the findings raised a population-level concern but did not mean everyone who switched would become deficient, because overall diet also mattered.

The Guardian - Niamh Brannelly, Danone UK’s head of nutrition and science communications, said the company’s core range of Alpro products was fortified with calcium, iodine, and vitamins B2 and B12.

The Guardian - Caroline Orfila Jenkins, Oatly’s vice-president for science and technology, said all the company’s unflavoured, non-organic oat drinks were fortified with iodine, calcium, riboflavin, and vitamins B12 and D.

The Independent - Rob Hobson, a registered nutritionist and cookbook author, said fortified soya milk was his first choice for a plant-based alternative nutritionally close to cow’s milk.

WHAT:

The Guardian - Researchers modelled replacing dairy with products available in the UK: 146 non-dairy milks, 76 yoghurts, and 67 cheeses.

The Guardian - Among those products, 61% had added calcium, 46% vitamin B12, 19% riboflavin, and 12% iodine.

The Guardian - Replacing a fifth to a third of dairy intake was modelled to raise iodine deficiency prevalence from 54% to 65% among adolescent girls and from 32% to 42% among women aged 19 to 49.

The Guardian - Replacing a third of dairy intake was modelled to reduce iodine intake by 9% to 21%; calcium, riboflavin, and vitamin B12 intake also fell.

The Guardian - A fully non-dairy diet was modelled to leave inadequate iodine intake in 80% of teenage girls and 72% of teenage boys.

The Independent - A 200ml glass of cow’s milk contains about 7g of protein, plus calcium, vitamin B12, riboflavin, and iodine. Hobson said protein and calcium levels are broadly similar in whole, semi-skimmed, and skimmed milk; whole milk has more saturated fat.

The Independent - Unsweetened almond milk is usually low in calories and saturated fat, but often contains less than 1g protein per 100ml. Hobson said it generally contains relatively few almonds.

The Independent - Oat milk is often fortified but is relatively low in protein; processing can produce sugars from oat starch even when sugar is not added.

The Independent - Fortified soya milk usually provides about 7g protein per 200ml and all nine essential amino acids.

The Independent - Carton coconut milk is generally low in protein and calories, may lack iodine, and some brands contain more saturated fat than other plant milks.

The Independent - Some pea milks provide protein approaching cow’s milk levels; their nutritional content varies by product.

WHERE:

The Guardian - The study assessed products on the UK market and reported iodine intake concerns among UK population groups.

The Independent - Hobson said dairy is one of the main sources of iodine in the UK diet.

WHY:

The Guardian - Dairy substitutes may cause micronutrient intake to fall when they are not fortified; the article reported no formal requirement for plant-based alternatives to be fortified.

The Independent - Iodine supports thyroid function, hormone production, metabolism, growth, and brain development; calcium supports bone and muscle health.

HOW:

The Guardian - The researchers used modelling based on typical market fortification levels. They found that requiring iodine fortification across non-dairy alternatives would prevent average iodine-intake declines; iodised salt in bread also reduced modelled inadequate intake among teenage girls.

The Guardian - Ludlam-Raine recommended checking labels for iodine-fortified products, noting organic drinks are not fortified with added nutrients. She identified white fish, eggs, yoghurt, and kefir as other dietary iodine sources and cautioned against seaweed or kelp supplements because iodine levels can vary widely and be excessive.

The Independent - Hobson recommended unsweetened, fortified plant milks and checking for calcium, vitamin B12, riboflavin, and iodine; he identified fortified soya and pea milk as leading alternatives.

(UPDATED November 5, 2026 19:17 UTC)

Replacing dairy with unfortified alternatives could deepen iodine shortfalls, especially among young women. Researchers found iodine fortification could prevent average intake from falling. Experts recommend checking labels and choosing fortified soya milk.