Food and Behaviour Research

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Effect of milk type and processing on iodine concentration of organic and conventional winter milk at retail: implications for nutrition.

Payling LM, Juniper DT, Drake C, Rymer C, Givens DI (2015) Food Chem. 178 327-30 Elsevier Ltd

Web URL: Read more and find related articles on PubMed here

Abstract:

Milk is the largest source of iodine in UK diets and an earlier study showed that organic summer milk had significantly lower iodine concentration thanconventional milk.
There are no comparable studies with 
winter milk or the effect of milk fat class or heat processing method.

Two 
retail studies withwinter milk are reported.

Study 1 showed no 
effect of fat class but organic milk was 32.2% lower in iodine than conventional milk (404 vs. 595 μg/L; P<0.001).

Study 2 found no difference between 
conventional and Channel Island milk but organic milk contained 35.5% less iodine than conventionalmilk (474 vs. 306 μg/L; P<0.001).
UHT and branded 
organic milk also had lower iodine concentrations than conventional milk (331 μg/L; P
The results indicate that replacement of 
conventional milk by organic or UHT milk will increase the risk of sub-optimal iodine status especially for pregnant/lactating women.