The Guardian reported that opting for plant-based versions of milk, cheese and yoghurt instead of dairy may leave people short of important micronutrients, with younger people and women identified as most vulnerable in the research. Scientists said that even a partial move towards vegan substitutes could reduce levels of iodine, calcium, riboflavin and vitamin B12. That risk applies when products made from ingredients such as soya, almonds or oats lack added nutrients. The researchers called for plant-based products to be fortified, singling out iodine as a particular priority.
Source: The Guardian.
