About
My research project
Exploring the impact of plant-based diets on iodine intake in the UK populationInadequate iodine intake is a growing concern in the UK, especially for women of childbearing age, as iodine is essential for producing thyroid hormones required for neurological development during pregnancy. Iodine status in any age group is dependent on individual food choice as, unlike many countries, the UK does not have a salt-iodisation programme. In the UK, milk and other dairy products are the main dietary sources of iodine. However, in recent years, there has been an increased interest in plant-based diets and plant-based alternatives to animal products. This trend is a concern for iodine intake as the ingredients used to make plant-based alternatives to dairy products are naturally low in iodine and, unless the products are fortified, will not contribute to iodine intake. Therefore, it is crucial to understand the influence of a primarily plant-based diet on iodine intake and how to minimise the risk of iodine deficiency.
Supervisors
Inadequate iodine intake is a growing concern in the UK, especially for women of childbearing age, as iodine is essential for producing thyroid hormones required for neurological development during pregnancy. Iodine status in any age group is dependent on individual food choice as, unlike many countries, the UK does not have a salt-iodisation programme. In the UK, milk and other dairy products are the main dietary sources of iodine. However, in recent years, there has been an increased interest in plant-based diets and plant-based alternatives to animal products. This trend is a concern for iodine intake as the ingredients used to make plant-based alternatives to dairy products are naturally low in iodine and, unless the products are fortified, will not contribute to iodine intake. Therefore, it is crucial to understand the influence of a primarily plant-based diet on iodine intake and how to minimise the risk of iodine deficiency.
Publications
The EAT-Lancet Commission's 2019 reference diet promotes health and environmental sustainability through predominantly plant-based foods, raising concerns about micronutrient adequacy, particularly iodine. This study evaluated the iodine content of the EAT-Lancet diet across sixteen countries using national food composition data. Iodine intake was modelled under three scenarios: (1) strict adherence to specified food items; (2) inclusion of a broader range of foods within each group; and (3) a vegan adaptation. In Scenario 1, dairy products, fish, and eggs were primary iodine sources, with intakes ranging from 42 mu g/day (New Zealand) to 129 mu g/day (United Kingdom), covering 28-85% of the adult requirements. Scenarios 2 and 3 showed higher iodine levels in countries using fortified bread, but most remained below adult and pregnancy requirements. These findings underscore the need to carefully evaluate iodine provision of plant-based dietary recommendations, particularly in countries without a fortification policy, to prevent iodine insufficiency.