Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11011789 | Food Chemistry | 2019 | 13 Pages |
Abstract
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 (nâ¯=â¯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 α-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 α-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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sokratis Stergiadis, Carolina B. Berlitz, Benjamin Hunt, Sneha Garg, D. Ian Givens, Kirsty E. Kliem,