Plant-based dairy swaps risk iodine deficiency — SkimNews
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- University of Surrey researchers modeled dairy substitution with plant-based alternatives and found iodine deficiency could rise to 65% among adolescent girls and 42% in women aged 19–49 if current fortification levels persist
- Plant-based milks, yoghurts, and cheeses on the UK market are rarely fortified with iodine—only 12% of 146 non-dairy milks, 76 yoghurts, and 67 cheeses included it, despite dairy providing up to half of children's iodine intake
- Dr Sarah Bath emphasized the risk to young and childbearing-age women, noting iodine’s critical role in thyroid function, metabolism, and brain development during key life stages
- Danone’s Alpro and Oatly confirmed their core non-dairy products are fortified with iodine, calcium, riboflavin, and vitamins B12 and D, aligning with public health recommendations
- Nichola Ludlam-Raine advised consumers to check labels for iodine fortification and avoid relying on organic or seaweed-based sources due to inconsistent iodine levels
Why it matters: Without mandatory fortification, shifting to plant-based dairy could push already vulnerable groups—teen girls and women of reproductive age—into widespread iodine deficiency, undermining public health gains. Requiring iodine in alternatives would prevent 80% deficiency rates in teens, the study shows.
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