The impact of fluoridated milks on the availability of trace elements in milk |
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| Authors: | Vida Zohoori Christopher J Seal Paula J Moynihan Ian N Steen Anne Maguire |
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| Affiliation: | 1. School of Dental Sciences, University of Newcastle, Framlington Place, Newcastle upon Tyne NE2 4BW, UK;2. Human Nutrition Research Centre, Newcastle University, Newcastle upon Tyne NE2 4HH, UK;3. School of Agriculture, Food and Rural Development, Agriculture Building, Newcastle University, Newcastle upon Tyne NE1 7RU, UK;4. Institute of Health and Society, Newcastle University, Newcastle upon Tyne NE2 4AA, UK |
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| Abstract: | BACKGROUND: Milk is a nutritious food and also used as a vehicle for fluoride (F) administration. However, the impact of added F on milk's nutritional profile is unknown. In vitro simulated gastrointestinal digestion with enzymatic steps was used to measure and compare the availability of trace elements (Fe, Zn, Cu, Cr, Mo and Se) in pasteurised skimmed (0.3% fat) and whole (4% fat) milk samples with four concentrations of F (0, 2.5, 3.75 and 5.0 ppm) as well as in non‐F and F ultrahigh‐temperature (UHT)‐processed 4% fat milks. Post‐centrifugation supernatant trace element concentrations were measured after each stage of digestion by inductively coupled plasma mass spectroscopy. RESULTS: F showed a negative effect on Cu availability in cow's milk. Fat removal increased the availabilities of Cu, Zn, Cr and Se but decreased the Mo availability. There was a greater Cr availability in the UHT milk sample compared with pasteurised samples. CONCLUSION: These initial data suggest that adding F to milk does not have a marked effect on its trace element profile, with the exception of reduced Cu availability. However, these findings would benefit from further studies both in vitro and in vivo. Copyright © 2009 Society of Chemical Industry |
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| Keywords: | fluoride milk trace elements availability |
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