4.7 Article

Seasonal variation in the fatty acid composition of milk available at retail in the United Kingdom and implications for dietary intake

Journal

FOOD CHEMISTRY
Volume 141, Issue 1, Pages 274-281

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.02.116

Keywords

Milk fatty acids; Milk; Saturated fatty acids; Trans fatty acid; Dietary intakes

Funding

  1. University of Reading
  2. EU-COST Action [FA0802]
  3. Biotechnology and Biological Sciences Research Council [BB/I006087/1] Funding Source: researchfish
  4. BBSRC [BB/I006087/1] Funding Source: UKRI

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Milk and dairy products are major sources of fat in the human diet, but there are few detailed reports on the fatty acid composition of retail milk, trans fatty acids in particular, and how these change throughout the year. Semi-skimmed milk was collected monthly for one year from five supermarkets and analysed for fatty acid composition. Relative to winter, milk sold in the summer contained lower total saturated fatty acid (SFA; 67 vs 72 g/100 g fatty acids) and higher cis-monounsaturated fatty acid (MUFA; 23 vs 21 g/100 g fatty acids) and total trans fatty acid (6.5 vs 4.5 g/100 g fatty acids) concentrations. Concentrations of most trans-18:1 and -18:2 isomers also exhibited seasonal variation. Results were applied to national dietary intakes, and indicated that monthly variation in the fatty acid composition of milk available at retail has limited influence on total dietary fatty acid consumption by UK adults. (C) 2013 Elsevier Ltd. All rights reserved.

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