| Autor: |
Weir RR; Nutrition Innovation Centre for Food and Health (NICHE), Ulster University, Coleraine, UK., Johnston M; Dairy Council for Northern Ireland (DCNI), Belfast, UK., Lowis C; Dairy Council for Northern Ireland (DCNI), Belfast, UK., Fearon AM; Food Science Branch, Agri-Food and Biosciences Institute (AFBI), Belfast, UK., Stewart S; Food Science Branch, Agri-Food and Biosciences Institute (AFBI), Belfast, UK., Strain JJ; Nutrition Innovation Centre for Food and Health (NICHE), Ulster University, Coleraine, UK., Pourshahidi LK; Nutrition Innovation Centre for Food and Health (NICHE), Ulster University, Coleraine, UK. |
| Abstrakt: |
Cows' milk is a relatively poor source of vitamin D but figures listed in UK food composition tables may be outdated. Samples of milk were collected for 1-year and vitamin D 3 concentrations analysed using HPLC. Milk consumption data were obtained from the National Diet and Nutrition Survey (Years 1-4). A theoretical model applied vitamin D 3 fortifications of 1 μg, 1.5 μg and 2 μg/100g to simulate improvements in vitamin D intakes. Mean ± SD vitamin D 3 in whole milk was 0.06 ± 0.02 μg/100g. No seasonal differences were apparent. Fortification of cows' milks with 1 μg, 1.5 μg and 2.0 μg/100g, theoretically increased median vitamin D intakes from 2.0 μg/day to 4.2 μg, 5.1 μg and 5.9 μg/day, respectively. Higher vitamin D 3 in milk from this study than that currently in food composition tables, suggests further analysis is warranted. This model suggests vitamin D fortification of cows' milk is an effective strategy to help more of the population achieve recently revised RNIs for vitamin D. |
