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Tattersall JK, Peiris MS, Arai M, McCully K, Pearce N, Rayman MP, Stergiadis S, Bath SC. Variation in milk‑iodine concentration around the world: a systematic review and meta-analysis of the difference between season and dairy-production system. Food Chem 2024; 459:140388. [PMID: 39033567 DOI: 10.1016/j.foodchem.2024.140388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 06/30/2024] [Accepted: 07/06/2024] [Indexed: 07/23/2024]
Abstract
Iodine is essential for thyroid hormone production. Milk and dairy products are important sources of iodine in many countries. We aimed to review systematically the variation in milk‑iodine concentration between countries, seasons and farming practice. We searched online food composition tables and published literature for data since 2006. Milk‑iodine concentration was available for 34 countries (from 66 sources) and ranged from 5.5 to 49.9 μg/100 g (median 17.3 μg/100 g). Meta-analyses identified that iodine concentration is significantly higher in: (i) winter than summer milk (mean difference 5.97 μg/100 g; p = 0.001), and (ii) in conventional than in organic milk (mean difference 6.00 μg/100 g; p < 0.0001). Sub-group analysis showed that the difference between organic and conventional milk was only significant in summer (p = 0.0003). The seasonal variation in milk‑iodine concentration may affect iodine intake and status so should be considered in dietary surveys, and when assessing population iodine status.
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Affiliation(s)
- Joanne K Tattersall
- Department of Nutrition, Food, and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK
| | - Manishka S Peiris
- Department of Nutrition, Food, and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK
| | - Maika Arai
- Department of Nutrition, Food, and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK
| | - Katherine McCully
- Department of Nutrition, Food, and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK
| | - Neeve Pearce
- Department of Nutrition, Food, and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK
| | - Margaret P Rayman
- Department of Nutrition, Food, and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK
| | - Sokratis Stergiadis
- School of Agriculture, Policy and Development, Department of Animal Sciences, University of Reading PO Box 237, Earley Gate, Reading RG6 6EU, UK
| | - Sarah C Bath
- Department of Nutrition, Food, and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK.
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Wang B, Ormston S, Płatosz N, Parker JK, Qin N, Humphries DJ, Pétursdóttir ÁH, Halmemies-Beauchet-Filleau A, Juniper DT, Stergiadis S. Effect of dietary protein source and Saccharina latissima on nutritional and safety characteristics of milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7355-7366. [PMID: 38661233 DOI: 10.1002/jsfa.13556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 04/11/2024] [Accepted: 04/20/2024] [Indexed: 04/26/2024]
Abstract
BACKGROUND Wheat distillers' grains (WDG) and seaweeds are recommended as alternative protein sources and enteric methane mitigators in dairy cow diets, respectively, but little is known about their impact on milk quality and safety. In the present study, 16 cows in four 4 × 4 Latin squares were fed isonitrogenous diets (50:50 forage:concentrate ratio), with rapeseed meal (RSM)-based or WDG-based concentrate (230 and 205 g kg-1 dry matter) and supplemented with or without Saccharina latissima. RESULTS Replacement of RSM with WDG enhanced milk nutritional profile by decreasing milk atherogenicity (P = 0.002) and thrombogenicity (P = 0.019) indices and the concentrations of the nutritionally undesirable saturated fatty acids - specifically, lauric (P = 0.045), myristic (P = 0.022) and palmitic (P = 0.007) acids. It also increased milk concentrations of the nutritionally beneficial vaccenic (P < 0.001), oleic (P = 0.030), linoleic (P < 0.001), rumenic (P < 0.001) and α-linolenic (P = 0.012) acids, and total monounsaturated (P = 0.044), polyunsaturated (P < 0.001) and n-6 (P < 0.001) fatty acids. Feeding Saccharina latissima at 35.7 g per cow per day did not affect the nutritionally relevant milk fatty acids or pose any risk on milk safety, as bromoform concentrations in milk were negligible and unaffected by the dietary treatments. However, it slightly reduced milk concentrations of pantothenate. CONCLUSION Feeding WDG to dairy cows improved milk fatty acid profiles, by increasing the concentrations of nutritionally beneficial fatty acids and reducing the concentration of nutritionally undesirable saturated fatty acids, while feeding seaweed slightly reduced pantothenate concentrations. However, when considering the current average milk intakes in the population, the milk compositional differences between treatments in this study appear relatively small to have an effect on human health. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Bing Wang
- College of Animal Science and Technology, State Key Laboratory of Animal Nutrition and Feeding, China Agricultural University, Beijing, PR China
- School of Agriculture, Policy and Development, Department of Animal Sciences, University of Reading, Reading, UK
| | - Sabrina Ormston
- School of Agriculture, Policy and Development, Department of Animal Sciences, University of Reading, Reading, UK
| | - Natalia Płatosz
- School of Agriculture, Policy and Development, Department of Animal Sciences, University of Reading, Reading, UK
- Polish Academy of Sciences, Institute of Animal Reproduction and Food Research, Olsztyn, Poland
| | - Jane K Parker
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Nanbing Qin
- School of Agriculture, Policy and Development, Department of Animal Sciences, University of Reading, Reading, UK
| | - David J Humphries
- School of Agriculture, Policy and Development, Department of Animal Sciences, University of Reading, Reading, UK
| | | | | | - Darren T Juniper
- School of Agriculture, Policy and Development, Department of Animal Sciences, University of Reading, Reading, UK
| | - Sokratis Stergiadis
- School of Agriculture, Policy and Development, Department of Animal Sciences, University of Reading, Reading, UK
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Nguyen DD, Solah V, Daubney S, Jani S. Determination of Ca, P, K, Na, and Mg in Australian Retail Pasteurised Milk Using Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP OES). JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2024; 2024:4417607. [PMID: 39161364 PMCID: PMC11333130 DOI: 10.1155/2024/4417607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 06/07/2024] [Accepted: 06/21/2024] [Indexed: 08/21/2024]
Abstract
A rapid and simple inductively coupled plasma atomic emission spectrometry (ICP OES) method was developed and validated for the determination of macroelements including calcium (Ca), phosphorus (P), potassium (K), sodium (Na), and magnesium (Mg) in Australian retail pasteurised milk. The milk samples were digested using the mixture of 70% HNO3 and 30% H2O2 (2 : 1, v/v) in an open-tube digester block at 120°C for 4 h. The validated ICP OES method showed good linearity for all elements (R 2 > 0.9993). The method limits of quantification (LOQ) for Ca, P, K, Na, and Mg were 19.85, 8.97, 100.8, 41.92, and 11.56 µg·g-1, respectively. Recoveries were in the range of 91.54-116.0%. Repeatability and interday reproducibility expressed as the relative standard deviation (% RSD) was below 5.0%. The contents of macroelements in 6 retail pasteurised milk samples were between 1099.32 and 1348.65 µg·g-1 (Ca), 914.01 and 1091.21 µg·g-1 (P), 1362.76 and 1549.74 µg·g-1 (K), 288.89 and 323.22 µg·g-1 (Na), and 97.62 and 110.57 µg·g-1 (Mg). Principal component analysis (PCA) revealed that retail pasteurised milk samples were distinctly separated into four groups on the first two principal components (PCs). The difference in the macroelement content between milk brands might be affected by milk regions.
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Affiliation(s)
- Duc Doan Nguyen
- Food Science and NutritionCentre for Crop and Food InnovationFood Futures InstituteMurdoch University, Murdoch Western Australia 6150, Australia
- Food Science and NutritionSchool of Medical, Molecular & Forensic SciencesCollege of Environmental & Life SciencesMurdoch University, Murdoch Western Australia 6150, Australia
| | - Vicky Solah
- Food Science and NutritionCentre for Crop and Food InnovationFood Futures InstituteMurdoch University, Murdoch Western Australia 6150, Australia
- Food Science and NutritionSchool of Medical, Molecular & Forensic SciencesCollege of Environmental & Life SciencesMurdoch University, Murdoch Western Australia 6150, Australia
| | - Suzanne Daubney
- Bannister Downs Dairy, Northcliffe Western Australia 6262, Australia
| | - Saijel Jani
- School of Maths, Statistics, Chemistry and PhysicsCollege of Science, Technology, Engineering, and MathematicsMurdoch University, Murdoch Western Australia 6150, Australia
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Nicol K, Nugent AP, Woodside JV, Hart KH, Bath SC. The impact of replacing milk with plant-based alternatives on iodine intake: a dietary modelling study. Eur J Nutr 2024; 63:599-611. [PMID: 38212424 PMCID: PMC10899362 DOI: 10.1007/s00394-023-03286-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Accepted: 11/23/2023] [Indexed: 01/13/2024]
Abstract
PURPOSE Cow's milk is the primary source of iodine in the UK, but consumption of plant-based milk alternatives (PBMA) is increasing and these products are often not fortified with iodine. We evaluated the impact that replacing current milk consumption with PBMA would have on iodine intake. METHODS We used data from the National Diet and Nutrition Survey (2016-2019) for children (1.5-10 years), girls 11-18 years, and women of reproductive age (WRA). We used a dietary modelling approach with scenarios using brand-level iodine-fortification data (0, 13, 22.5, 27.4 and 45 µg/100 mL). Relative to usual diet, we calculated change in iodine intake, and the proportion with intake below the Lower Reference Nutrient Intake (LRNI) or above the upper limit. RESULTS For all groups, replacement with PBMA, either unfortified or fortified at the lowest concentration, resulted in a meaningful decrease in iodine intake, and increased the proportion with intake < LRNI; compared to usual diet, iodine intake reduced by 58% in children 1.5-3 years (127 vs. 53 µg/day) and the proportion with intake < LRNI increased in girls (11-18 years; 20% to 48%) and WRA (13% to 33%) if an unfortified PBMA was used. Replacement of milk with PBMA fortified at 27.4 µg/100 mL had the lowest impact. CONCLUSION Replacing milk with commercially available PBMAs has potential to reduce population iodine intake, depending on the fortification level. PBMAs fortified with ≥ 22.5 and < 45 µg iodine/100 mL would be required to minimize the impact on iodine intake. Research is needed on the impact of total dairy replacement.
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Affiliation(s)
- Katie Nicol
- Department of Nutrition, Food and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford, GU2 7XH, UK
| | - Anne P Nugent
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Northern Ireland, UK
| | - Jayne V Woodside
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Northern Ireland, UK
- Centre for Public Health, Queen's University Belfast, Belfast, BT12 6BJ, UK
| | - Kathryn H Hart
- Department of Nutrition, Food and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford, GU2 7XH, UK
| | - Sarah C Bath
- Department of Nutrition, Food and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford, GU2 7XH, UK.
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