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Further studies on the iodine concentration of conventional, organic and UHT semi-skimmed milk at retail in the UK

Stevenson, M. C., Drake, C. and Givens, D. I. (2018) Further studies on the iodine concentration of conventional, organic and UHT semi-skimmed milk at retail in the UK. Food Chemistry, 239. pp. 551-555. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2017.06.135

Abstract/Summary

Milk is the largest source of iodine in UK diets and earlier studies showed organic summer and winter milk to be significantly lower in iodine than conventional milk. One study also showed UHT milk to have lower iodine concentration. The study on winter and UHT milk was small and accordingly a new study is reported here involving conventional, organic and UHT semi-skimmed milk from four supermarkets over a six-month period in summer and winter in two regions of the UK. The results showed organic milk to be 44% lower in iodine than conventional milk (427 vs. 241 mg/L, P < 0.001) and UHT milk was 27% lower in iodine than conventional milk (427 vs. 314 mg/L, P < 0.001) although the differences tended to be less in the summer. 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.

Item Type:Article
Refereed:Yes
Divisions:Interdisciplinary centres and themes > Institute for Food, Nutrition and Health (IFNH)
Faculty of Life Sciences > School of Agriculture, Policy and Development > Food Production and Quality Division > Animal, Dairy and Food Chain Sciences (ADFCS)
ID Code:71767
Uncontrolled Keywords:Ammonium iodide (PubChem CID: 25487), Iodine, Milk, Organic, Rhodium chloride (PubChem CID: 24872), Tetramethylammonium hydroxide (PubChem CID: 60966), UHT
Publisher:Elsevier

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