Deitrich, C

Fitzgerald, E

Hill, S

Kmiotek, D

Mackle, E

Mulhern, Maria S

O'Kane, Maria

O'Reilly, J

Pourshahidi, L. Kirsty

Strain, JJ

Weir, R.R.

Yeates, Alison J.

English

Ulster University's Research Portal

                      An assessment of the iodine and selenium content of cow's milk produced in NorthernIrelandO'Kane, M., Pourshahidi, L. K., Mulhern, M. S., Weir, R. R., Hill, S., O'Reilly, J., Kmiotek, D., Deitrich, C.,Mackle, E., Fitzgerald, E., Strain, JJ., & Yeates, A. J. (2016). An assessment of the iodine and selenium contentof cow's milk produced in Northern Ireland.Link to publication record in Ulster University Research PortalPublication Status:Published (in print/issue): 24/11/2016General rightsCopyright for the publications made accessible via Ulster University's Research Portal is retained by the author(s) and / or other copyrightowners and it is a condition of accessing these publications that users recognise and abide by the legal requirements associated with theserights.Take down policyThe Research Portal is Ulster University's institutional repository that provides access to Ulster's research outputs. Every effort has beenmade to ensure that content in the Research Portal does not infringe any person's rights, or applicable UK laws. If you discover content inthe Research Portal that you believe breaches copyright or violates any law, please contact pure-support@ulster.ac.uk.Download date: 15/12/2022Summer Meeting, 11–14 July 2016, New technology in nutrition research and practiceAn assessment of the iodine and selenium content of cow’s milk producedin Northern IrelandS.M. O’Kane1, L.K. Pourshahidi1, M.S Mulhern1, R.R. Weir1, S. Hill2, J. O’Reilly2,D. Kmiotek2, C. Deitrich2, E.M. Mackle1, E. Fitzgerald1,3, J.J. Strain1 and A.J. Yeates11Northern Ireland Centre for Food and Health (NICHE), University of Ulster, Cromore Road, Coleraine, BT52 1SA,2LGC Queens Road, Teddington, Middlesex TW11 0LY and 3Athlone Institute of Technology, Dublin Road, Athlone,Co. Westmeath, IrelandCow’s milk is the most important dietary source of iodine and it also contributes to dietary selenium intakes in many European coun-tries, including the UK and Ireland(1–4). Iodine and selenium are necessary for the maintenance of thyroid hormone homeostasis andhave important roles in growth and development(5). While the UK and Ireland were historically thought to be iodine sufficient, emer-ging evidence shows that many of the population are now iodine deficient(6,7). The aim of the present study was to investigate the effectof season, milk fat class and pasteurisation on iodine and selenium concentrations in Northern Ireland (NI) milk.Milk samples (unpasteurised, whole, semi-skimmed and skimmed) were collected from two large NI creameries between May 2013and April 2014. Monthly samples of each milk type were analysed by inductively coupled plasma-mass spectrometry (ICP-MS) foriodine and selenium content.This study provides an updated assessment of iodine and selenium concentrations in NI produced cow’s milk. Season was found tohave an important determining effect on the iodine, but not the selenium, content of cow’s milk. The observed seasonal variation iniodine is likely to reflect the change in animal feeding practices across seasons(8). Iodine and selenium concentrations in milk were notaffected by the milk fat class or by pasteurisation. The iodine and selenium concentrations reported in this study are higher than thoselisted in food composition databases highlighting the need for further analysis to update these data(9). As cow’s milk is the main diet-ary source of iodine in the UK and Ireland, the seasonal variation in the iodine content of milk is likely to impact iodine intake andthus status across the year.1. Bates et al. (2014) National Diet and Nutrition Survey2. Rasmussen et al. (2002) Br J Nutr. 87 (1): 61–69.3. Dahl et al. (2003) Public Health Nutr. 7 (4):569–576.4. Food Safety Authority of Ireland (2011) Report on a Total Diet Study.5. Arthur & Beckett (1999) Brit Med Bull 55 (3): 658–668.6. Nawoor et al. (2006) Ir J Med Sci 175 (2): 21–24.7. Vanderpump et al. (2011) Lancet 377 (9782): 2007–2012.8. Flachowsky et al. (2014) Eur J Nutr 53 (2): 351–365.9. Food Standards Agency (2015) McCance and Widdowson’s The Composition of Foods.Table 1. outlines the iodine and selenium concentrations according to milk fat class, stage of pasteurisation and season.n Mean iodine concentration (μg/kg) SD P* Mean selenium concentration (μg/kg) SD P*Milk Fat Class Skimmed 12 472·6 76·0 18·5 2·0Semi-Skimmed 12 466·6 62·6 0·696 17·6 3·3 0·539Whole 12 488·5 53·3 17·2 2·8Pasteurisation Pasteurised{ 36 475·9 63·5 17·8 2·7Unpasteurised{ 12 451·7 71·9 0·275 18·4 2·0 0·438Season{ Winter 9 498·1a,b 30·6 <0·001 17·8 2·8 0·180Spring 9 534·3a 53·7 18·8 2·4Summer 9 437·4b,c 48·9 16·1 2·5Autumn 9 433·6c 57·8 18·4 2·9* P value for comparison between groups from independent t test or one-way ANOVA{ Mean of skimmed, semi-skimmed and whole milk samples{ Samples were collected pre-pasteurisation and pre-homogenisationa,b,c values within a column with different superscript letters represent significance (P < 0·05).Proceedings of the Nutrition Society (2016), 75 (OCE3), E120 doi:10.1017/S002966511600135XProceedingsoftheNutritionSocietyhttps://doi.org/10.1017/S002966511600135X Published online by Cambridge University Press

An assessment of the iodine and selenium content of cow's milk produced in Northern Ireland

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An assessment of the iodine and selenium content of cow's milk produced in Northern Ireland

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