Replacing dairy with unfortified plant-based alternatives may lead to iodine deficiency, according to a study published in The Lancet Planetary Health.

A study published in The Lancet Planetary Health suggests that replacing dairy with plant-based milk, yogurt, and cheese alternatives can significantly reduce iodine intake. Researchers found that only 12% of the UK-based plant-based products analyzed were fortified with iodine, compared to higher rates for calcium and vitamin B12. This shift poses potential health risks, particularly for adolescent girls and women of reproductive age.

Iodine and Health Risks

Iodine is essential for thyroid hormone production, metabolism, and fetal brain development. Chronic low intake can lead to hypothyroidism, a condition characterized by symptoms such as fatigue, weight gain, and dry skin. During pregnancy, iodine deficiency is particularly concerning because the fetus relies on the mother's thyroid hormones for early organ and nervous system development.

Study Findings and Vulnerable Groups

Researchers analyzed UK plant-based dairy alternatives and dietary data from 3,500 people using statistical modeling. The study indicated that replacing as little as 20% of dairy intake with unfortified plant-based alternatives could increase the risk of iodine inadequacy. When modeling a total replacement of dairy with plant-based products, the proportion of adolescent females with inadequate iodine intake rose to 80%.

Maintaining Adequate Iodine Levels

To maintain iodine levels while following a plant-based diet, experts recommend checking labels for fortification, specifically looking for potassium iodide or potassium iodate. Other sources of iodine include seafood, eggs, and iodized salt. Healthcare professionals advise caution with supplements, noting that excessive intake can disrupt thyroid function and that levels should be monitored.