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Seasonal variation in the fatty acid composition of milk available at retail in the United Kingdom and implications for dietary intake
journal contribution
posted on 2013-11-01, 00:00 authored by K E Kliem, K J Shingfield, Katherine LivingstoneKatherine Livingstone, D I GivensMilk 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/100g fatty acids) and higher cis-monounsaturated fatty acid (MUFA; 23 vs 21 g/100g fatty acids) and total trans fatty acid (6.5 vs 4.5 g/100g 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.
History
Journal
Food chemistryVolume
141Issue
1Pagination
274 - 281Publisher
ElsevierLocation
Amsterdam, The NetherlandsPublisher DOI
ISSN
0308-8146eISSN
1873-7072Language
engPublication classification
C Journal article; C1.1 Refereed article in a scholarly journalCopyright notice
2013, ElsevierUsage metrics
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Categories
Keywords
milk fatty acidsmilksaturated fatty acidstrans fatty aciddietary intakesAnimalsCattleDietary FatsFatty AcidsHumansMolecular StructureSeasonsUnited KingdomScience & TechnologyPhysical SciencesLife Sciences & BiomedicineChemistry, AppliedFood Science & TechnologyNutrition & DieteticsChemistryRISK-FACTORSDAIRY-COWSFISH-OILBIOHYDROGENATIONDISEASELIPIDS