A new study, led by Dr. John Harvey from Nottingham University Business School, highlights a potential nutritional concern for those switching to plant-based milk alternatives: iodine deficiency.
This research, published in Scientific Reports, utilized anonymized data from over 10,000 Co-Op shoppers to investigate the dietary implications of substituting dairy milk with plant-based alternatives.
The research team, based at N/Lab at the University of Nottingham, focused on regular Co-op loyalty card users who did their primary shopping at the store.
This approach allowed for a comprehensive view of their overall diet and specifically targeted customers who shifted from dairy to non-dairy milk products.
The study analyzed the average weekly iodine levels in the grocery purchases of these consumers. The transition to plant-based milk led to a notable reduction in iodine intake for a significant number of these shoppers.
Out of the 10,626 customers who met the criteria for the study, over 81% showed a decrease in their weekly iodine consumption after making the switch.
The severity of the reduction varied, with approximately 20% experiencing a drastic drop of more than 75%, while others had a more moderate decline.
In addition to iodine, the study also examined the impact on other essential nutrients found in dairy milk, such as calcium, vitamin B12, and saturated fat.
Many plant-based milk alternatives are fortified with these nutrients, but the findings showed similar decreases in calcium and vitamin B12 levels to that of iodine.
Conversely, the switch to plant-based milk had a positive effect on the intake of saturated fat, with more than 71% of the customers reducing their weekly saturated fat consumption, and around 23% cutting it by over 50%.
With the rising popularity of plant-based diets, particularly during campaigns like “Veganuary,” the researchers emphasize the importance of being mindful of iodine intake.
Dr. Harvey advises those considering dairy alternatives to check for iodine fortification in these products. If the plant-based options are not fortified with iodine, incorporating iodized salt into the diet can be a good alternative.
Dr. Simon Welham, an assistant professor in nutritional science, expressed particular concern for women of childbearing age. Inadequate iodine levels before and during pregnancy can cause irreversible harm to the developing fetus.
The study underscores the necessity of ensuring adequate iodine intake, especially when making significant dietary changes such as switching to plant-based milk alternatives.
If you care about nutrition, please read studies about how Mediterranean diet could protect your brain health, and the best time to take vitamins to prevent heart disease.
For more information about nutrition, please see recent studies that olive oil may help you live longer, and vitamin D could help lower the risk of autoimmune diseases.
The research findings can be found in Scientific Reports.
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