Long-chain fats are a complex, and still not well-understood area with regards to plant-based diets. While we know the shorter chain fatty acids alpha-linolenic (omega-3) and linoleic acids (omega-6) are essential, and the body uses these to manufacture longer chain fats including (but not limited to) eicosapentaenoic acid and docosahexaenoic acid (omega-3s), the amounts of long-chain fats in diets that do not include animal-source foods, and oily fish more specifically, will be minimal, if not absent entirely with plant only diets.

And yet, studies with vegans and vegetarians are not suggestive of any functional impact of excluding sources of long-chain omega in their diets, despite the conversion of the short to long-chain fats being appreciably low. Indeed, vegetarians are at a lower risk of cardiovascular disease than omnivores, despite an absence of fish in their diets. Furthermore, investigations into algal oil supplementation in adults (a concentrated plant source of long-chain fats) have found adverse effects on lipid profiles in adults, and a recent review of this area is not forthcoming with recommendations to include these supplements for plant-based diets with limited intakes of long-chain omega-3 fats.(1)

It is also worth mentioning as I did not cover this, that there are known sex-differences in the metabolism of long-chain fatty acids, with pre-menopausal women being much more effective at this than men. It is postulated that this difference may have a functional purpose in women of reproductive age to support adequate provision of long-chain fatty acids to the developing foetus during pregnancy and thereafter through breastmilk.(2)

Iodine is available in some fortified products and seaweeds, so I wouldn’t generalise that all vegans need an iodine supplement, as it is theoretically possible to meet requirements without. That said, it is the position of several dietetic associations is that iodine supplements are warranted for children consuming plant only diets.(3,4)
According to the Vegan Society, a quarter/third of a crushed tablet can be mixed into food once a day and offered to 1-2-year olds, with the remainder disposed of.

There are many studies that look at the safety of supplements in children. Consider too that the specific supplements I speak of in the webinar are for nutrients ordinarily found in foods in omnivorous diets, and amounts are usually in line with requirements. This may not be the case with other herbal supplements, or preparations, that are less rigorously studied.

We cannot recommend specific supplements. Strongly recommend contacting the Vegan Society for recommendations and/or your health professional.

Infants and young children learn through repeated exposure to foods, regardless of what those foods are. I would recommend reading some of Julie Mennella’s work in this space. Her work has really expanded our understanding of this formative period.

Plant foods are generally more affordable (money-wise) than animal-source foods and I think we have reached a stage with our understanding of food systems that ‘cheap’ animal-source foods are a fallacy and cost us somewhere else in the system, such as animal welfare concerns, deforestation, excessive greenhouse gas emissions associated with high meat consumption and so on.

I do, however, agree that a dietary pattern based on high quality foods, usually involves more preparation at home and therefore requires more time on behalf of the caregiver. There are ways to circumvent and manage this of course (many do) and part of the role of dietitians is to support people to find ways to incorporate more whole plant foods in the diet.

At the outset of the webinar I did mention briefly that we will not achieve healthy and sustainable dietary patterns through consumer behaviour alone, systems will have to change to accommodate and enable such diets, which would include people’s way of lives. However, I do not expect dietitians can solve all these issues within their roles – there are limits and constraints within which people can adopt changes, as dietitians know all too well.

I should preface this answer by emphasizing my point that what food on offer is only part of the way to transition to healthy and sustainable food systems. Consideration should also be given to ensuring a ‘values based’ supply chain that feeds into the school food system, one that reconnects schools to their local food economy. Easier said than done – I know this first-hand as I’m working on a circular school food program in Australia at the moment!

The short answer is incorporating more seasonally available plant foods into dishes, and giving schools proper budgets to employ chefs to prepare delicious, and appealing foods.

It’s a real shame if anyone feels any sort of pressure to adopt a particular sort of diet. There are legitimate reasons (ethical and environmental) to adopt a vegan eating pattern and if people wish to do that, I don’t think it is appropriate to try to convince people to include animal-source foods against their wishes.

I do, however, think that there are big differences from one vegan diet to another, and it is a dietitian’s role to support the adoption of healthful plant-only eating patterns, if that is the wish of the client.

If someone is excluding animal-source foods on health grounds, I would clarify to the client that animal-source foods, including meat, are nutritious, and they have been essential to survival for the most recent part of human history. These foods can be included within a healthful dietary pattern – but they don’t make a healthful dietary pattern. That is not the job of a single food or food group.

The UK government recommends that calcium fortified, unsweetened plant-based drinks can be used for healthy children with normal growth and development from one years onwards. https://www.nhs.uk/conditions/pregnancy-and-baby/drinks-and-cups-children/

Bioavailability of calcium (calcium carbonate or tri-calcium phosphate) in plant-based drinks although slightly lower than that of dairy milk (calcium lactate), the difference is biologically insignificant. Most plant-based drinks are also fortified with vitamin D which will assist with calcium bioavailability.

Whether or not a child needs an iodine supplement, depends on mainly on whether they include fish and/or dairy products in their diet. I agree that it could be problematic, and I do not recommend it – it is challenging to ensure adequate iodine from non-brown seaweeds, and their iodine content is variable.