Seasonal variation in the fatty acid composition of milk available at retail in the United Kingdom and implications for dietary intake

Kliem, K. E. ORCID: https://orcid.org/0000-0002-0058-8225, Shingfield, K., Livingstone, K. and Givens, I. ORCID: https://orcid.org/0000-0002-6754-6935 (2013) Seasonal variation in the fatty acid composition of milk available at retail in the United Kingdom and implications for dietary intake. Food Chemistry, 141 (1). pp. 274-281. ISSN 0308-8146 doi: 10.1016/j.foodchem.2013.02.116

Abstract/Summary

Milk 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/100 g fatty acids) and higher cis-monounsaturated fatty acid (MUFA; 23 vs 21 g/100 g fatty acids) and total trans fatty acid (6.5 vs 4.5 g/100 g 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.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/31402
Item Type	Article
Refereed	Yes
Divisions	Interdisciplinary centres and themes > Centre for Food Security Life Sciences > School of Agriculture, Policy and Development > Department of Animal Sciences > Animal, Dairy and Food Chain Sciences (ADFCS)- DO NOT USE
Publisher	Elsevier
Download/View statistics	View download statistics for this item