Journal
FOOD CHEMISTRY
Volume 276, Issue -, Pages 218-230Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.09.165
Keywords
Milk; Dairy management; Dietary intakes; Fatty acids; Free-range; Human health; Omega-3; Organic
Funding
- University of Reading
- Brazilian Federal Government
- Undergraduate Research Opportunities Programme of the University of Reading
- BBSRC [BB/I006087/1] Funding Source: UKRI
- MRC [MR/K020218/1] Funding Source: UKRI
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This study investigated the effect of UK dairy production system, month, and their interaction, on retail milk fatty acid (FA) profile throughout the year. Milk samples (n= 120) from four conventional (CON), four organic (ORG) and two free-range (FR) brands were collected monthly. ORG milk had more nutritionally-desirable polyunsaturated FA, including rumenic acid and the omega-3 PUFA alpha-linolenic, eicosapentaenoic and docosapentaenoic acids, and less of the nutritionally-undesirable palmitic acid. Milk FA profile was similar between FR and CON systems, but FR milk had less saturated FA (SFA) and/or palmitic acid, and/or greater alpha-linolenic and rumenic acids in certain months within the peak-grazing season. According to the measured milk FA profiles and UK milk fat intakes, milk and dairy products contribute around one-third of the maximum recommended SFA intake. A small increased intake of beneficial PUFA may be expected by consuming ORG milk but human health implications from such differences are unknown.
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