Introduction
Food is closely linked to critical aspects of consumers’ health and wellness. The residents and citizens of the United Kingdom are minimizing their meat intake in favor of a vegan diet. Research indicates a 2% increase in the number of people who eat only vegetables for dinner between 2014 and 2019 (Trent Grassian, 2020).
In 2020, the world vegan food market reached a value of $15.4 billion (Martinelli & De Canio, 2021). In the United States, the vegan market grew by 20% in 2018, reaching $33.3 billion in sales (Sexton et al., 2022). Thus, the statistics indicate a shift in eating patterns, with most people opting for non-animal products.
Notably, people who are committed to a vegan diet prohibit the consumption of meat, eggs, dairy products, and other animal-derived ingredients. There are new products, such as plant-based meat alternatives (PBMAs), which have been developed to meet the changing food demands (Ložnjak Švarc et al., 2022). As indicated by Alae-Carew et al. (2022), several research studies have been conducted to investigate the potential of plant-based products to enhance human health. Moreover, people are shifting their enterprises to sell vegetables, especially those that are high in protein.
Motivations Behind Adopting a Vegan Lifestyle
People choose to adopt a plant-based diet due to various influences. The primary reasons for the shift to plant-based food products are health and environmental concerns (Martinelli & De Canio, 2021; Tso & Forde, 2021). For instance, meat products have been associated with high levels of cholesterol and chronic diseases such as cancer and hypertension. Such health concerns have led people to discourage any meat consumption (Bryant, 2019). Some people do not want to abuse farm animals, so they opt to become vegetarians.
Interestingly, in the 16th century, the Europeans regarded milk as a food for the poor people (Woodside & Mullan, 2020). The implication is that some misconceptions can influence people to refuse the consumption of meat. Other reasons for adopting a vegan diet include the belief that it is sustainable and provides an opportunity to explore various natural ingredients beneficial to the body (Alae-Carew, 2022). In some cases, pressure from family, friends, and religious groups can influence people to be vegans.
Nutritional Challenges and Health Implications
The primary problem with this shift is that plant-based products cannot provide all the essential nutrients the body needs for its development. For instance, dairy products, milk, and fish are the primary sources of iodine in the United Kingdom (Nicol et al., 2022). Specifically, dietary sources contribute to 25-70% of all iodine consumed in the country (Bath & Rayman, 2020). According to Coneyworth et al. (2020), even the seasonality of milk often affects the supplementation of iodine.
Yet, iodine plays a crucial role in maintaining vital bodily functions (Kutlu et al., 2022). It is essential for regulating thyroid hormones in the body (Eveleigh et al., 2022). The implication is that iodine deficiency is reemerging in Europe (Aakre et al., 2021). Diseases such as goiter, mental retardation, and sluggishness are associated with iodine deficiency (Woodside & Mullan, 2020). Therefore, a vegan diet means that there will be a re-emergence of other serious diseases and conditions.
Efforts are being made to ensure that alternative plant-based products can offer the same nutrients. Still, findings reveal that most plant-based products contain little to no iodine. Findings from a study indicate that soya, coconut, and almond milk have lower values of calcium, iodine, and carbohydrates compared to dairy milk (Glover et al., 2022). Yet, plant milk is supposed to be healthier than animal products. People who consume alternative milk have significantly lower levels of iodine compared to those who consume cow’s milk, 94 v. 129 µg/d; P < 0·001 (Dineva, 2020).
In a different study, findings indicate that the seafood alternative can only offer 9.4% to 18% of the recommended daily iodine intake of 140 µg (Sprague et al., 2021). Plant-based products may be high in fiber and a few essential elements but are often lacking in some key nutrients, even when fortified (Clegg et al., 2021; Leanne Thomas, 2021). The other plant products are good, but a complete ban on dairy and animal products means that people will continue to suffer from iodine deficiency.
Furthermore, a vegan diet can still expose consumers to some critical health concerns. For instance, a study shows that, contrary to dairy milk, which is beneficial for the teeth, the consumption of plant-based milk can lead to tooth decay (Sumner & Burbridge, 2020). The implication is that healthcare professionals will have to address other emerging problems if the vegan diet becomes the norm in the United Kingdom.
Conclusion
Vegetarians and vegans are at risk of developing iodine deficiency, which may lead to serious medical repercussions. Educating people on the need to take sufficient iodine is vital. Moreover, there is a need for more research studies to help improve iodine nutrition at the national level. The objective of this research paper is to report the results of a market survey on the consumption of dairy and plant-based dairy products, with a focus on the consequences of an increased vegan diet. The other objective is to determine the consequences of low iodine levels and recommend ways to improve the situation.
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