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الصحة والعلوم الشرق الأوسط
Source: الصحة والعلوم الشرق الأوسط
20 Minsالصحة والعلوم الشرق الأوسط
Source: الصحة والعلوم الشرق الأوسط
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A study by the Universities of Surrey and Queen’s Belfast found that replacing some or all dairy products with unfortified plant-based alternatives may reduce iodine, calcium, riboflavin and vitamin B12 levels, with iodine affected most. When 20–35% of dairy was replaced, the proportion of adolescent girls at risk of iodine deficiency rose from 54% to 65%, while among women aged 19–49 it increased from 32% to 42%. With complete replacement, the figures reached 80% for adolescent girls and 72% for adolescent boys. The researchers concluded that fortifying plant-based dairy alternatives and bread with iodine could help reduce deficiency, and called for nutrition policies that keep pace with the shift towards plant-based diets without harming public health.
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