Vitamin D Fortification of Consumption Cow’s Milk: Health, Nutritional and Technological Aspects. A Multidisciplinary Lecture of the Recent Scientific Evidence
Molecules 2021, 26(17), 5289; https://doi.org/10.3390/molecules26175289
by Luisa Pellegrino 1,*OrcID,Franca Marangoni 2OrcID,Giovanna Muscogiuri 3,4,Paolo D’Incecco 1OrcID,Guillaume T. Duval 5,Cedric Annweiler 5,6OrcID andAnnamaria Colao 3,4
Cows milk
- Skim fat milk provides 3% less vitamin D – May 2016
- Vitamin D levels dropped when consuming 2 brands of fortified milk in the winter– trial June 2018
- Whole-Fat or Nonfat Dairy -The Debate Continues (less vitamin D) - Dec 2018
- Children no longer get much vitamin D from milk - fortify at home
- Milk – Vitamin D deficiency 2X more likely if lactose intolerant, milk allergy, or low fat milk – 2017
- Most people have major problems of milk as a source of vitamin D
Lactose intolerance around the world - 2017
68% of the world is lactose intolerant
Fortification with Vitamin D
Fortification works, even if food is cooked, but govts rarely fortifiy with enough
Govts, food producers, and families can fortify:
milk, yogurt, beer, bread, cereals, cooking oil, soups, jams, jellys, honey, snack bars, etc.
Some interesting fortification articles
- Biofortification with Vitamin D - several studies
- Vitamin D fortification in Europe preventing 27,000 Cancer deaths, could prevent 129,000 – May 2022
- Vitamin D fortification could eliminate 1 in 10 Cancer deaths in the EU – May 2022
- After years of adding vitamin D, Finland now has 38 ng levels - March 2022
- Fortification with Vitamin D works – 16 studies of Danish experience – July 2021
- Vitamin D fortification of beverages – Review March 2022
- Bread fortified with Vitamin D - many studies 13+ studies
- International Conference of Vitamin D Fortification of Food (India) – Sept 2018
- 2400 IU of vitamin D needed to get most Northern adults above 20 ng – June 2020
- Vitamin D home fortification- don't wait 100 years for your govt
Bread Fortification appears to be far better than milk fortification
VitaminDWiki Fortification pages with BREAD in title
This list is automatically updated
 Download the PDF from VitaminDWiki
Vitamin D is essential in assuring bone health at all stages of life, but its non-skeletal effects are also essential: This vitamin impacts the physiology of the immune system, skeletal muscles and adipose tissue, glucose metabolism, skin, cardiovascular and reproductive systems, neuro-cognitive functions and cell division. The incidence of vitamin D deficiency is widespread worldwide, at any age, in young and healthy subjects, as well as in pregnant women and the elderly population, due to several factors, including inadequate sunlight exposure, skin pigmentation and coverage, adiposity, lifestyle and low dietary intakes. To overcome this problem, the fortification of foods that are consumed on a daily basis, such as milk, is strongly advisable. This opinion paper aims to discuss, in a multidisciplinary way, the current evidence supporting the importance of vitamin D in health and disease and the role of milk as an optimal carrier of this vitamin, to promote adequate intakes, highlighting its unique physico-chemical characteristics linked to both fat globule membrane and casein micelle structure. Moreover, it addresses the impact of industrial processing and storage of consumption milk on the stability of these structures, thus in determining vitamin D bioavailability and the achievement of adequate intakes.
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