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Vitamin D fortification of Cows milk (ignores lactose intolerance and poor bioavailability in low fat milk) – Aug 2021

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

VitaminDWiki

Cows milk

Lactose intolerance around the world - 2017
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68% of the world is lactose intolerant

Fortification with Vitamin D

131 items in Fortification category

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

Bread Fortification appears to be far better than milk fortification

VitaminDWiki Fortification pages with BREAD in title

This list is automatically updated

Items found: 13

 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.


Created by admin. Last Modification: Tuesday August 31, 2021 16:44:00 GMT-0000 by admin. (Version 7)

Attached files

ID Name Comment Uploaded Size Downloads
16158 Intol.jpg admin 31 Aug, 2021 52.33 Kb 189
16157 global-lactose-intolerance-by-country-2017-1.jpg admin 31 Aug, 2021 132.71 Kb 307
16156 Fortification of Cows milk.pdf admin 31 Aug, 2021 1.84 Mb 208