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A government-backed survey has found that vitamin B12 and iodine levels in UK milk have dropped significantly since 1996.
According to the Quadram Institute’s Food and Nutrition National Bioscience Research Infrastructure (FN-NBRI), a 200ml glass of milk now provides only a quarter of the recommended daily intake of vitamin B12 for adults—compared to half in 1996.
Vitamin B12 supports red blood cell formation, DNA production, and nerve function. Dairy remains a key dietary source of B12, iodine, and riboflavin (vitamin B2) for most of the UK population.
The survey analysed the most popular brands of skimmed, semi-skimmed and whole milk—both pasteurised and UHT—from 10 supermarket chains. Samples were tested across summer and winter in 2022 and 2023.
Pasteurised milk in 2023 showed vitamin B12 levels of 0.3 to 0.5μg per 100g, down from 0.7 to 0.9μg in 1996. UHT milk showed even lower values.
However, researchers cautioned that the decrease may partly reflect changes in analytical methods over time.
Despite this, fewer than 10% of UK adults are classed as vitamin B12 deficient, based on current health data.
The findings could prompt further review of national dietary guidance, especially as dairy consumption habits continue to evolve.
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