engleski

Food Fortification - milk, vitamin D and impact on health

The importance of vitamin D has been scientifically and professionally confirmed by numerous studies over the years. The effects on the bones and joints of children and adults and on immunity show that a daily intake is indisputable. Vitamin D is synthesized in our skin under the influence of UV rays. Due to the lack of solar energy, it is necessary to supplement it in winter. Most people use food supplements with vitamin D. However, in some European countries, foods (mushrooms, bread) are fortified with micronutrients, including vitamin D. Milk is one of the products recommended for daily consumption based on the food pyramid, especially for children and adolescents. As part of the EU School Scheme project, milk and/or milk meals are distributed once a week to children in primary and secondary schools. This work analyzed the vitamin D content in fortified milk and commercial dairy products . HPLC method with a DA detector was used to analyze the samples. LOD is 3 μg/l and LOQ is 10 μg/l. Samples were previously prepared by direct extraction with ethanol and hexane, with the possible addition of lipase for higher fat samples. The results for vitamin D in fortified milk were compared with the declared values and the recommended daily intake established in the EU regulatory framework. It was found that the analyzed amounts were in agreement with the declared amounts in 70% of the samples. The remaining values determined are within the tolerance limits according to the “Guidance document for competent authorities, tolerances for the control of compliance of nutrient values declared on a label with EU legislation”, EU Commission, Dec. 2012. Given the above, obtaining a sufficient intake of fortified milk for the recommended daily dose of vitamin D is justified.

analytics, daily intake, food fortification, impact on health, milk, vitamin D

nije evidentirano