Plant-Based Dairy Swaps Could Raise Nutrient Deficiency Risks, Study Warns

Replacing conventional dairy products with plant-based milk, yoghurt and cheese alternatives could create nutritional gaps—particularly in iodine, calcium, riboflavin and vitamin B12.

A new study published in The Lancet Planetary Health warns that even partial dairy replacement may reduce micronutrient intake when plant-based alternatives are inadequately fortified. The findings raise questions about whether the growing shift towards plant-based diets is being matched by equivalent nutritional planning.

Iodine Emerges as the Biggest Nutritional Concern

The research identified iodine as the nutrient most sensitive to replacing dairy products.

Under current UK market fortification levels, replacing approximately 20–35% of dairy consumption with plant-based alternatives could increase inadequate iodine intake among adolescent girls from 54% to 65%.

Among women aged 19–49, the proportion could rise from 32% to 42%.

At complete dairy replacement, the modelling projected inadequate iodine intake among approximately 80% of adolescent girls and 72% of adolescent boys. These figures are modelled dietary outcomes—not evidence that every individual switching to plant-based products will develop a deficiency.

Researchers Examined 289 Plant-Based Products

The research team evaluated 289 plant-based alternatives available in the UK market:

• 146 plant-based milk products
• 76 plant-based yoghurt alternatives
• 67 plant-based cheese alternatives

The products showed considerable variation in nutrient fortification.

While 61% contained added calcium and 46% were fortified with vitamin B12, only 19% contained added riboflavin and just 12% were fortified with iodine.

This uneven fortification means that plant-based alternatives cannot automatically be considered nutritionally equivalent to conventional dairy products.

Dairy Replacement Affects More Than Calcium

Plant-based alternatives are frequently marketed around calcium fortification, but the study highlights the importance of considering multiple nutrients.

The researchers assessed four micronutrients:

• Iodine: Essential for thyroid hormone production, metabolism and brain development.
• Calcium: Important for bone health and normal physiological functions.
• Riboflavin (Vitamin B2): Supports energy metabolism and normal cellular function.
• Vitamin B12: Essential for nerve function and red blood cell formation.

Replacing dairy with inadequately fortified alternatives could reduce dietary intake of all four nutrients, potentially increasing the risk of inadequacy in vulnerable population groups.

Fortification Could Help Close the Nutritional Gap

The study examined mandatory fortification as a potential solution.

Researchers found that fortifying plant-based dairy alternatives with key micronutrients could help prevent declines in nutrient intake following dairy replacement.

However, iodine inadequacy remained substantial in some scenarios. Combining mandatory fortification of plant-based alternatives with iodine-fortified bread produced a stronger improvement in the modelling, reducing inadequate iodine intake among adolescent girls to 37%.

The researchers therefore emphasised that food fortification and nutrition policy must evolve alongside the transition towards more sustainable diets.

What This Means for the Dairy Industry

The findings have implications for conventional dairy producers, alternative-food manufacturers, nutrition policymakers and consumers.

• Nutritional differentiation: Dairy's naturally occurring nutrient profile remains an important consideration when comparing products.
• Plant-based product innovation: Fortification presents opportunities to improve nutritional equivalence and consumer confidence.
• Regulatory attention: The findings strengthen the case for examining nutrient-fortification standards for dairy alternatives.
• Consumer awareness: Product labels and nutrient composition deserve greater attention than simply comparing products by category.
• Sustainability versus nutrition: Environmental objectives and public-health outcomes need to be addressed together.

The Bigger Takeaway

The debate between conventional dairy and plant-based alternatives is increasingly about more than sustainability, taste or consumer preference.

Nutritional equivalence matters. As consumers replace traditional dairy products, the industry challenge is ensuring that alternative products deliver adequate nutrients—not merely a similar appearance, texture or usage experience.

For dairy businesses, the research reinforces the importance of communicating nutritional value accurately while continuing to innovate across conventional and alternative product categories.

Source: Read full story here 05 Nov, 2026 Edited and Reported by

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