Effect of milk type and processing on iodine concentration of organic and conventional winter milk at retail: Implications for nutrition. (1st July 2015)

• Record Type: Journal Article
• Authors: Payling, Laura M.; Juniper, Darren T.; Drake, Chris; Rymer, Caroline; Givens, D. Ian
• Is Part Of: Food chemistry. Volume 178(2015)
• Page Start: 327
• Page End: 330
• Publication Date: 2015-07-01
• Subjects: Iodine -- Milk -- Organic -- UHT -- Fat class; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.01.091
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Organic winter milk was 32.2% lower in iodine than conventional milk. UHT milk was 30% lower in iodine than pasteurised milk. The fat content of milk did not influence iodine content. Use of organic or UHT milk will increase the risk of sub-optimal iodine status. Abstract: Milk is the largest source of iodine in UK diets and an earlier study showed that organic summer milk had significantly lower iodine concentration than conventional milk. There are no comparable studies with winter milk or the effect of milk fat class or heat processing method. Two retail studies with winter milk are reported. Study 1 showed no effect of fat class but organic milk was 32.2% lower in iodine than conventional milk (404 vs. 595 μg/L; P < 0.001). Study 2 found no difference between conventional and Channel Island milk but organic milk contained 35.5% less iodine than conventional milk (474 vs. 306 μg/L; P < 0.001). UHT and branded organic milk also had lower iodine concentrations than conventional milk (331 μg/L; P < 0.001 and 268 μg/L: P < 0.0001 respectively). The results indicate that replacement of conventional milk by organic or UHT milk will increase the risk of sub-optimal iodine status especially for pregnant/lactating women.