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Plant-based dairy alternatives such as non-dairy milks, yoghurts and cheeses have become more popular.
In the first study of its kind in the UK, scientists from the University of Surrey and Queen’s University Belfast have used a modelling technique to explore what might be the impact on micronutrient intake of replacing milk, yoghurt and cheese with plant-based alternatives.
The researchers used data from the UK NDNS (National Diet and Nutrition Survey) from over 3,500 people aged between 18 months and 100 years old, and a modelling technique to estimate how levels of intake of four essential micronutrients (iodine, calcium, riboflavin and vitamin B12) might be different in those eating and drinking dairy products from those eating and drinking non-dairy alternatives.
They also examined using modelling the potential impact that mandatory fortification of plant-based dairy alternatives with micronutrients might have.
The study is being published in the Lancet Planetary Health.
Speakers included:
Dr Sarah Bath, Associate Professor in Public Health Nutrition and registered dietitian, University of Surrey
Dr Katie Nicol, Research Fellow in the School of Biosciences, University of Surrey
Dr Anne Nugent, Reader and Registered Public Health Nutritionist, Queen’s University Belfast