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Inicio Medicina Clínica (English Edition) Iodine concentration in ultra-high temperature pasteurized cow's milk. Appli...
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Vol. 145. Issue 2.
Pages 55-61 (July 2015)
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Vol. 145. Issue 2.
Pages 55-61 (July 2015)
Original article
Iodine concentration in ultra-high temperature pasteurized cow's milk. Applications in clinical practice and in community nutrition
Concentración de yodo en la leche ultrapasteurizada de vaca. Aplicaciones en la práctica clínica y en la nutrición comunitaria
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Juan José Arrizabalagaa,
Corresponding author
, Mercedes Jalónb, Mercedes Espadac, Mercedes Cañasb, Pedro María Latorred
a Servicio de Endocrinología y Nutrición, Hospital Universitario Araba-Araba Unibertsitate Ospitalea, Osakidetza-Servicio Vasco de Salud, Vitoria-Gasteiz, Álava, Spain
b Evaluación de Riesgos Alimentarios, Dirección de Salud Pública, Gobierno Vasco-Eusko Jaurlaritza, Vitoria-Gasteiz, Álava, Spain
c Unidad de Química Clínica, Laboratorio Normativo de Salud Pública, Departamento de Sanidad y Consumo, Gobierno Vasco-Eusko Jaurlaritza, Derio, Bizkaia, Spain
d Unidad de Investigación, Atención Primaria de Bizkaia, Osakidetza-Servicio Vasco de Salud, Bilbao, Bizkaia, Spain
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Figures (1)
Tables (3)
Table 1. Iodine content of ultrapasturised cow's milk depending on the names of the different commercial brands.
Table 2. Iodine content according to milk variety.
Table 3. Iodine content in organic milk and standard ultrapasturised cow's milk.
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Abstract
Background and objective

Changes to dairy cow feeding have made milk a very important food source of iodine in several European countries and in USA. We aimed to measure the iodine content in ultra-high temperature (UHT) milk, the most widely consumed milk in Spain and in the south-west of Europe.

Material and methods

Every month, throughout 2008, UHT milk samples of commercial brands available in Vitoria-Gasteiz (Basque Country, Spain) were collected and their iodine content was determined using high-performance liquid chromatography, according to official method 992.22 of the Association of Official Analytical Chemists International.

Results

The average (SD) iodide content and median (P25–P75) of standard UHT milk samples (n=489) were 197.6 (58.1) and 190 (159–235)μg/l, respectively. There were no significant differences between the iodide content in whole, semi-skimmed and skimmed milk (P=.219). The average iodide concentration and median in organic UHT milk (n=12) were 56.4 (8.6) and 55 (50.5–61.5)μg/l, figures that are much lower than those found in standard milk (P<.0001).

Conclusions

Standard UHT milk available in our food-retailing outlets constitutes a very important source of iodine. One glass of standard UHT milk (200–250mL) provides an average amount of 50μg of iodine. This amount represents around 50% of the iodine intake recommended during childhood or 20% of the iodine intake recommended for pregnant and lactating women.

Keywords:
Cow's milk
Ultra-high temperature pasteurisation milk
Iodide concentration
Iodine content
Resumen
Fundamento y objetivo

Los cambios producidos en la alimentación de las vacas lecheras han convertido a la leche en una fuente alimentaria muy importante de yodo en varios países europeos y en EE. UU. El objetivo del trabajo es conocer el contenido de yodo de la leche de mayor consumo en España, la leche procesada mediante tratamiento térmico muy intenso (ultra-high temperature, [UHT, «ultrapasteurizada»]).

Material y métodos

Se recogieron todos los meses durante el año 2008 muestras de leche UHT de marcas comerciales disponibles en Vitoria-Gasteiz, y se determinó su contenido de yodo mediante cromatografía líquida de alta resolución según el método oficial 992.22 de la Association of Official Analytical Chemists International.

Resultados

El contenido medio (DE) de yoduro y la mediana (P25-P75) en las muestras de leche corriente UHT (n=489) fueron de 1976 (58,1) y 190 (159-235) μg/l, respectivamente. No hubo diferencias significativas entre el contenido de yoduro de la leche entera, la semidesnatada y la desnatada (p=0,219). La concentración media de yoduro y la mediana en la leche ecológica UHT (n=12) fueron 56,4 (8,6) y 55 (50,5-61,5) μg/l, cifras muy inferiores a las halladas en la leche corriente (p<0,0001).

Conclusiones

La leche corriente UHT disponible en nuestros comercios de alimentación constituye una fuente alimentaria muy importante de yodo. Un vaso de leche corriente UHT (200-250ml) proporciona una cantidad media de 50μg de yodo. Esta cantidad supone alrededor del 50% de la ingesta recomendada de yodo durante la infancia o el 20% de la recomendada para las mujeres gestantes y para las que amamantan a sus hijos.

Palabras clave:
Leche de vaca
Leche ultrapasteurizada
Concentración de yoduro
Contenido de yodo

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