Skimmed milk as a determinant of vitamin A deficiency
Objective: To compare the levels of vitamin A in ultra-high temperature treated (UHT) whole milk (3.5% fat) and UHT skimmed milk (0.5% fat) using UV-visible light spectrophotometry and to compare the contribution of whole milk and skimmed milk to the recommended dietary allowance (RDA) for vitamin A...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2017-01-01
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| Series: | The South African Journal of Clinical Nutrition |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/16070658.2017.1237454 |
| _version_ | 1827811368688943104 |
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| author | Colin Musara Mudavanhu Nyagura |
| author_facet | Colin Musara Mudavanhu Nyagura |
| author_sort | Colin Musara |
| collection | DOAJ |
| description | Objective: To compare the levels of vitamin A in ultra-high temperature treated (UHT) whole milk (3.5% fat) and UHT skimmed milk (0.5% fat) using UV-visible light spectrophotometry and to compare the contribution of whole milk and skimmed milk to the recommended dietary allowance (RDA) for vitamin A. Design: Paired samples of liquid whole milk and liquid skimmed milk were used. Sampling and analysis were performed by different individuals to achieve a randomised blind design. Outcome measures: Thirty paired samples (n = 30) of whole milk and skimmed milk were evaluated for vitamin A content using UV-visible light spectrophotometry at 328 nm. Results: Absolute concentration of vitamin A was reduced from 208.830 ± 0.083 μg/L in whole milk to 35.855 ± 0.046 μg/L in skimmed milk. The 85.7% reduction in butterfat content from 3.5% in whole milk to 0.5% in skimmed milk was accompanied by an 82.824 ± 3.51% (mean ± SD) reduction in retinol content. Conclusion: The contribution of milk to the RDA for vitamin A was reduced from the standard 7.6% for whole milk to 1.30% for skimmed milk with 0.5% fat. The results emphasise the need for fortification of skimmed milk with vitamin A in order to augment the prevention of vitamin A deficiency diseases in developing countries. |
| first_indexed | 2024-03-11T23:04:14Z |
| format | Article |
| id | doaj.art-2b1d558b689d42309bcdbc9d38ebc8d3 |
| institution | Directory Open Access Journal |
| issn | 1607-0658 2221-1268 |
| language | English |
| last_indexed | 2024-03-11T23:04:14Z |
| publishDate | 2017-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | The South African Journal of Clinical Nutrition |
| spelling | doaj.art-2b1d558b689d42309bcdbc9d38ebc8d32023-09-21T13:38:25ZengTaylor & Francis GroupThe South African Journal of Clinical Nutrition1607-06582221-12682017-01-01301242610.1080/16070658.2017.12374541237454Skimmed milk as a determinant of vitamin A deficiencyColin Musara0Mudavanhu Nyagura1University of ZimbabweUniversity of ZimbabweObjective: To compare the levels of vitamin A in ultra-high temperature treated (UHT) whole milk (3.5% fat) and UHT skimmed milk (0.5% fat) using UV-visible light spectrophotometry and to compare the contribution of whole milk and skimmed milk to the recommended dietary allowance (RDA) for vitamin A. Design: Paired samples of liquid whole milk and liquid skimmed milk were used. Sampling and analysis were performed by different individuals to achieve a randomised blind design. Outcome measures: Thirty paired samples (n = 30) of whole milk and skimmed milk were evaluated for vitamin A content using UV-visible light spectrophotometry at 328 nm. Results: Absolute concentration of vitamin A was reduced from 208.830 ± 0.083 μg/L in whole milk to 35.855 ± 0.046 μg/L in skimmed milk. The 85.7% reduction in butterfat content from 3.5% in whole milk to 0.5% in skimmed milk was accompanied by an 82.824 ± 3.51% (mean ± SD) reduction in retinol content. Conclusion: The contribution of milk to the RDA for vitamin A was reduced from the standard 7.6% for whole milk to 1.30% for skimmed milk with 0.5% fat. The results emphasise the need for fortification of skimmed milk with vitamin A in order to augment the prevention of vitamin A deficiency diseases in developing countries.http://dx.doi.org/10.1080/16070658.2017.1237454recommended dietary allowanceskimmed milkvitamin awhole milk |
| spellingShingle | Colin Musara Mudavanhu Nyagura Skimmed milk as a determinant of vitamin A deficiency The South African Journal of Clinical Nutrition recommended dietary allowance skimmed milk vitamin a whole milk |
| title | Skimmed milk as a determinant of vitamin A deficiency |
| title_full | Skimmed milk as a determinant of vitamin A deficiency |
| title_fullStr | Skimmed milk as a determinant of vitamin A deficiency |
| title_full_unstemmed | Skimmed milk as a determinant of vitamin A deficiency |
| title_short | Skimmed milk as a determinant of vitamin A deficiency |
| title_sort | skimmed milk as a determinant of vitamin a deficiency |
| topic | recommended dietary allowance skimmed milk vitamin a whole milk |
| url | http://dx.doi.org/10.1080/16070658.2017.1237454 |
| work_keys_str_mv | AT colinmusara skimmedmilkasadeterminantofvitaminadeficiency AT mudavanhunyagura skimmedmilkasadeterminantofvitaminadeficiency |