Swapping to plant-based milks could be putting your health at risk, study finds

Research indicates that switching from dairy to plant-based milk, cheese and yoghurt could lead to micronutrient deficiencies. Children, teenagers and women are identified as the groups most at risk. Scientists warn that substitutes based on soya, almonds or oats may cause drops in iodine, calcium, riboflavin and vitamin B12 if they are not fortified. Consequently, researchers are calling for vegan products to be fortified, specifically with iodine, to prevent these health risks for consumers.