Unfortified Milk Research Articles

Associations of Macronutrient Intake Determined by Point-of-Care Human Milk Analysis with Brain Development among very Preterm Infants.

Point-of-care human milk analysis is now feasible in the neonatal intensive care unit (NICU) and allows accurate measurement of macronutrient delivery. Higher macronutrient intakes over this period may promote brain growth and development. In a prospective, observational study of 55 infants born at <32 weeks’ gestation, we used a mid-infrared spectroscopy-based human milk analyzer to measure the macronutrient content in repeated samples of human milk over the NICU hospitalization. We calculated daily nutrient intakes from unfortified milk and assigned infants to quintiles based on median intakes over the hospitalization. Infants underwent brain magnetic resonance imaging at term equivalent age to quantify total and regional brain volumes and fractional anisotropy of white matter tracts. Infants in the highest quintile of energy intake from milk, as compared with the lower four quintiles, had larger total brain volume (31 cc, 95% confidence interval [CI]: 5, 56), cortical gray matter (15 cc, 95%CI: 1, 30), and white matter volume (23 cc, 95%CI: 12, 33). Higher protein intake was associated with larger total brain (36 cc, 95%CI: 7, 65), cortical gray matter (22 cc, 95%CI: 6, 38) and deep gray matter (1 cc, 95%CI: 0.1, 3) volumes. These findings suggest innovative strategies to close nutrient delivery gaps in the NICU may promote brain growth for preterm infants.

Effects of vitamin D3-fortified low-fat yogurt and milk on serum cytokine levels and anti hsp-27 antibody titer in adults with abdominal obesity: A randomized clinical trial

The purpose of the current study was to evaluate the effects of nano-encapsulated 25(OH)D fortified (1500 IU Nano-encapsulated 25(OH)D dairy products on anti-heat shock protein 27 antibody (anti-Hsp27) titers, pro-oxidant-antioxidant balance (PAB) and cytokines concentration in adults with abdominal obesity. This study was part of SUVINA project and designed as a randomized trial. Middle aged adults (n = 306) recruited among students and staff of Mashhad University of Medical Sciences [Iran]. Subjects were randomly assorted into four groups: a low-fat yogurt fortified with 1500 IU 25(OH)D (n = 76), and unfortified yogurt (n = 77), a low-fat milk fortified with 1500 IU 25(OH)D (n = 76), and unfortified milk (n = 77) were followed up for 10 weeks. A total of 289 subjects completed the study. Body mass index (BMI) and waist circumference were measured before and after the ten weeks of intervention. The following biochemical markers were determined: serum pro-oxidant-antioxidant balance (PAB), 25(OH) D, anti-Hsp27 titers and cytokines concentration, at baseline and at the end of the study. There was a significant difference between serum 25(OH)D concentration and PAB at baseline and the end of intervention with fortified milk and yogurt. After the intervention period, changes between groups of intervention group of both of the milk and yogurt and control group were statistically significant for serum 25(OH)D concentration (p < 0.001) and PAB (p < 0.05). In the group provide with fortified milk, waist circumference was decreased (−2.01 ± 3.85 cm, p < 0.05) and serum 25(OH)D concentration increased significantly (5.02 ± 4.07 ng/ml, p < 0.001). In the group taking the fortified yogurt, serum 25(OH)D status increased by 6.75 ± 3.42 ng/ml (p < 0.001) and PAB decreased by −21.85 ± 48.07 HK (p < 0.05). Our results did not show any significant differences in mean weight between the groups (p > 0.05). Our results showed that after the intervention with 25(OH)D fortified yogurt or milk in obese subjects, serum PAB concentrations decreased and serum 25(OH)D increased significantly. Therefore, fortification of low-fat yogurt and milk with 25(OH)D may be effective in reducing the pro-oxidant anti-oxidant balance with effect thsat are greater than for unfortified dairy products. • The oxidative stress is seen in obese individuals, such as dysregulation in Pro-oxidant-Antioxidant Balance (PAB). • One of the prescibed dietary interventions for fighting against the obesity-induced oxidative stress is the vitamin D supplementation. • Serum PAB concentration was decreased after intervention with vitamin D fortified yogurt in obese subjects.

Influence of breast milk probiotics on health of first semi-annual infants

The results of a study of the effect of probiotic containing Lactobacillus fermentum CECT5716, isolated from breast milk and used for the prevention of postpartum mastitis, on the health of infants in the first half of life, in particular, the incidence of respiratory and gastrointestinal tract infections, are presented. It was found that infants of the main group (234 patients), whose mothers received a probiotic for a month, based on lactobacilli Lc40, 3.2 times less likely to have acute respiratory infections and 8.0 times less often from diseases of the gastrointestinal tract of various origins, compared with children (39 infants) fed unfortified milk (р &lt; 0.05).

Production of lactic and acetic acids during fermentation of milk fortified with kiwi juice using Saccharomyces boulardii and lactobacilli

Purpose: To investigate the synergistic effect of Saccharomyces boulardii and lactobacilli on lactic and acetic acids produced during fermentation of milk fortified with kiwi juice, relative to fermentation of unfortified milk.&#x0D; Methods: Skimmed milk was fortified with kiwi juice (4 % v/v) and fermented for 12 h at 37 °C by a combination of S. boulardii and lactobacilli strains. Lactic and acetic acids were determined using gas chromatography-mass spectrometry (GS-MS).&#x0D; Results: The presence of kiwi juice in the milk stimulated the production of lactic (1.35 g/100g) and acetic (0.29 mg/g) by S. boulardii in the absence of lactobacilli. When S. boulardii was inoculated with Lb. casei 20975, the production of lactic acid and acetic acid increased to 2.36 g/100 g and 0.71 mg/g, respectively. Furthermore, acid production increased when Lb. plantarum RS (35-11), Lb. casei LCS, and Lb. plantarum JXJ (6 - 12) were inoculated into milk free of kiwi juice in which S. boulardii was grown. Saccharomyces boulardii resulted in marginal production of acids by Lb. fermentum F9.&#x0D; Conclusion: These results show that acid production is positively affected by some lactobacilli strains in the milk whether fortified with kiwi juice or free of this juice. However, fermentation of these formulations for a period longer than 6 h may result in losses in acid yield.

Fortification of Human Milk With Infant Formula for Very Low Birth Weight Preterm Infants: A Systematic Review

Off-label fortification of expressed human milk (HM) with infant milk formula (IMF) is common in developing countries, though its benefits and safety are unclear. To study the effects of IMF fortification of HM on growth of very low birth weight (VLBW) preterm infants. Systematic review and meta-analysis of randomized and quasi-randomized controlled trials (RCTs). MEDLINE, EMBASE, CINAHL, CENTRAL and other databases were searched for articles published in English language from inception to December 2019, evaluating the effects of HM fortified with IMF as intervention, compared to unfortified HM or HM fortified with human milk fortifier (HMF). Five RCTs including 423 VLBW preterm infants. Feeding with HM fortified with IMF compared to unfortified or HMF-fortified HM. Primary outcome measure was assessment of growth as weight, length and head circumference (HC) gain velocity. Secondary outcome measures were incidences of feed intolerance (FI), necrotizing enterocolitis (NEC), time to reach full feeds, concentration of nutritional biomarkers, duration of hospital-stay and cost of intervention. Of the five studies included in the review, pooled effects regarding weight gain velocity (SMD 0.27 g/day; 95% CI 0.08 to 0.62), length gain (MD 0.07cm/week; 95% CI 0.02 to 0.16) and HC gain (MD 0.05 cm/wk; 95% CI 0.01 to 0.11), were not statistically significant. Sensitivity analysis by pooling studies using unfortified milk as comparator yielded a statistically significant result for all growth parameters. Risk of FI or NEC was comparable. Length of hospitalstay was reduced in the intervention group. A very-low quality evidence suggested that IMF fortification of HM is superior to unfortified milk and may be a safe alternative for HMF for short term growth of VLBW preterm infants.

Standardization of model for the production of spray dried whey protein-zinc complex and its acceptability in milk

Zinc (Zn) is important in maintaining metabolic condition of human health and its deficiency increases the prevalence of diarrhea especially in children. Novel Zn fortificants such as carbohydrate/protein-Zn chelates, nano-Zn oxides, etc., enhance the solubility of Zn under various processing conditions. In the present study, the conditions for the production of spray dried whey protein concentrate-Zn complex (WP–Zn) were optimized using combinations of variables like inlet air temperature, feed flow rate and total solids and responses like moisture, yield and solubility by adopting Central Composite Response Design (CCRD). The models for moisture, solubility and yield were statistically significant. Optimized conditions comprised of 200 °C inlet temperature, 3 mL/min flow rate and 14.4% total solids. Milk fortified with WP-Zn (@35 ppm Zn) showed similar sensory acceptability with control (unfortified milk). Physicochemical properties (pH, acidity and viscosity) of fortified milk showed non-significant differences with control.

Efficacy of low‐fat milk and yogurt fortified with encapsulated vitamin D3 on improvement in symptoms of insomnia and quality of life: Evidence from the SUVINA trial

IntroductionSleep disorders are a common condition globally. Vitamin D receptors are present on cells in several regions of the brain. It is possible that vitamin D status may affect brain function, including sleep patterns. We aimed to evaluate the 1,500 IU of Nano‐encapsulated vitamin D fortified in dairy products on the symptoms of insomnia and associated improvement of quality of life.MethodsA case series was undertaken as part of the Survey of ultraviolent intake by nutritional approach project. Subjects enrolled among adults with abdominal obesity. Twenty‐nine subjects with insomnia were selected according to the results of Insomnia Severity Index questionnaire and quality of life using a Short Form Health Survey (SF‐36) questionnaire. Subjects were allocated to four groups: low‐fat milk fortified by 1,500 IU vitamin D3 (n = 8), simple milk (n = 8), low‐fat yogurt fortified by 1,500 IU vitamin D3 (n = 7), and simple yogurt (n = 6) and were treated for 10 weeks.ResultsThe insomnia score improved after the intervention in the group receiving vitamin D fortified milk compared to group receiving unfortified milk (p < .001). There were no significant differences between the two groups taking yogurt (fortified vs. unfortified). Comparison of quality of life scores between baseline and after intervention indicated significant improvements in both fortified and simple milk groups (p = .002 and p = .03, respectively); but no differences were found in the groups taking yogurt.ConclusionFortified low‐fat milk containing 1,500 IU vitamin D3 can improve insomnia symptoms and subsequently quality of life.Trial registration number: IRCT20101130005280N27, www.IRCT.ir.

Effects of human milk fortifier properties on intrinsic probiotic bacteria.

Background To meet the nutritional needs of preterm infants, multicomponent nutrient fortifiers are added to human milk. The fortified human milk (FHM) product changes the physical and biochemical characteristics of the milk. We questioned whether such physical-chemical changes in the milk would alter intrinsic probiotic bacterial activity. The objective of the study was to evaluate the effect of osmolality and pH on the growth of probiotic bacterial species intrinsic to human milk. Methods Human milk samples (n = 26) were collected from mothers in the neonatal intensive care unit (NICU) and stored at -20°C until analyzed. The samples were thawed and divided into three portions. Human milk fortifiers (HMFs) were added to two portions to prepare concentrations of FHM. The remaining portion was the unfortified control sample. Each sample was then divided into two parts. One part (baseline) was used to measure the osmolality and pH and plated on selective agar to enumerate the growth of lactobacilli and bifidobacteria species. The remaining part was incubated at 37°C for 24 h to further test bacterial integrity (post-incubation) and then the same measurements were made (osmolality, pH, bacterial colony counts). Results When compared with unfortified milk at baseline, osmolality increased and pH decreased significantly after the addition of HMFs. Lactobacilli and bifidobacteria colony counts did not differ among the groups pre-incubation. Post-incubation lactobacilli and bifidobacteria increased in all the groups. Conclusion The appropriate addition of HMFs differentially affected the osmolality and pH of the milk. These physical changes did not affect the growth of probiotic bacterial species.

Nutrient requirements of Lactobacillus casei Shirota and their application in fermented milk

To shorten the fermentation time of fermented milk prepared with Lactobacillus casei Shirota, its nutrient requirements were analyzed. Based on nutrition requirements, fortified and unfortified milks were fermented by L. casei Shirota and the fermentation time and qualitative characteristics of the final products were evaluated. According to the nutrient requirement profile, milk was supplemented with Gly, Cys, Glu, Asn, Pro, Trp, pyridoxine, Ca-pantothenate, guanine, xanthine, Mg2+ and Mn2+. The time fermentation of milk fermented with L. casei Shirota was shortened by 15 h when nutrient supplementation was added. Furthermore, the viable cell count was improved in the presence of certain nutrients. No differences were observed in the flavor, as well as in the textural and sensory properties, between fermented milk prepared with L. casei Shirota in the fortified and unfortified milk. Our results indicated that specific nutrients promoted the growth of L. casei Shirota and reduced the fermentation time of fermented dairy products prepared with L. casei Shirota.

Quality assessment of tiger nut milk fortified with Moringa oleifera seed powder

Abstract In this study, the effect of fortification of tiger nut milk with moringa seed on the microbial, nutritional and sensory quality of the local beverage was investigated. Fortification of tiger nut milk significantly (p ≤ 0.05) reduced the fungal load of the drink with 8.00 as against 17.00 in the control sample. The organisms isolated from the freshly prepared tiger nut milk blends were Bacillus subtilis, Micrococcus luteus, Saccharomyces cerevisiae, Aspergillus niger, Rhizopus stolonifer and Penicillum species. Further, fortified milk had higher moisture (78.51%), protein (2.97%) and lipid (2.01%) contents compared with the unfortified milk which had 76.83%, 2.11% and 1.45% respectively. Also, the ash, fiber and carbohydrate contents of the unfortified tiger nut milk were higher than that of the fortified tiger nut milk. Similarly, the fortified milk had higher level of all the minerals assessed than unfortified milk. In the sensory evaluation, tiger nut milk fortified with moringa seed had comparable rating to the unfortified milk in appearance, color, consistency and acceptability, but had a lower rating for taste and higher rating for aroma. These results suggest that moringa seed powder may be added to tiger nut milk to improve its nutritional quality.

Peptidomics Analysis of Milk Protein-Derived Peptides Released over Time in the Preterm Infant Stomach.

Over the course of milk digestion, native milk proteases and infant digestive proteases fragment intact proteins into peptides with potential bioactivity. This study investigated the release of peptides over 3 h of gastric digestion in 14 preterm infant sample sets. The peptide content was extracted and analyzed from milk and gastric samples via Orbitrap tandem mass spectrometry. The relative ion intensity (abundance) and count of peptides in each sample were compared over time and between infants fed milk fortified with bovine milk fortifier and infants fed unfortified milk. Bioactivity of the identified peptides was predicted by sequence homology to known bioactive milk peptides. Both total and bioactive peptide abundance and count continuously increased over 3 h of gastric digestion. After accounting for infant weight, length, and postconceptual age, fortification of milk limited the release of peptides from human milk proteins. Peptides that survived further gastric digestion after their initial release were structurally more similar to bioactive peptides than nonsurviving peptides. This work is the first to provide a comprehensive profile of milk peptides released during gastric digestion over time, which is an essential step in determining which peptides are most likely to be biologically relevant in the infant. Data are available via ProteomeXchange with identifier PXD012192.

A Combined Dietary and Cognitive Intervention in 3⁻5-Year-Old Children in Indonesia: A Randomized Controlled Trial.

Early childhood nutritional interventions typically combine nutritional and psychosocial stimulation. Such combined interventions result in long-lasting improvements of cognitive abilities in children who are malnourished. Here, we investigated potential cognitive abilities in normally developing children in Indonesia who were, however, at risk for suboptimal cognitive development due to little psychosocial stimulation in their home environment. In a randomized controlled intervention, children of the experimental group received nutritional supplementation combined with cognitive stimulation. Pre- and post-intervention measurements included cognitive development and functioning, behavior, and mother–child interaction. The experimental and control group received nutritional supplementation in the form of a fortified or unfortified milk powder, respectively. Additionally, the children and parents of the experimental group jointly engaged in daily learning activities at home and performed iPad-based tasks designed to foster cognitive abilities. The experimental group compared to the control group displayed a significantly higher increase in intelligence quotient as well as a significantly larger reduction in attentional problems after the intervention. These results indicate that low-level cognitive stimulation in combination with nutritional supplementation during early childhood can be an effective intervention that improves global cognitive functioning in healthy developing children. ClinicalTrials.gov Identifier: NCT02359669.

Vitamin D supplementation and growth in urban Mongol school children: Results from two randomized clinical trials.

BackgroundSymptomatic vitamin D deficiency is associated with slowed growth in children. It is unknown whether vitamin D repletion in children with asymptomatic serum vitamin D deficiency can restore normal growth.ObjectiveWe tested the impact of vitamin D-supplementation on serum concentrations of 25-hydroxyvitamin D [25(OH)D] and short-term growth in Mongol children, with very low serum vitamin D levels in winter.DesignWe conducted two randomized, double-blind, placebo-controlled trials in urban school age children without clinical signs of rickets. The Supplementation Study was a 6-month intervention with an 800 IU vitamin D3 supplement daily, compared with placebo, in 113 children aged 12–15 years. A second study, the Fortification Study, was a 7-week intervention with 710 ml of whole milk fortified with 300 IU vitamin D3 daily, compared with unfortified milk, in 235 children aged 9–11 years.ResultsAt winter baseline, children had low vitamin D levels, with a mean (±SD) serum 25-hydroxyvitamin D [25(OH)D] concentration of 7.3 (±3.9) ng/ml in the Supplementation Study and 7.5 (±3.8) ng/ml in the Fortification Study. The serum levels increased in both vitamin D groups—by 19.8 (±5.1) ng/ml in the Supplementation Study, and 19.7 (±6.1) ng/ml in the Fortification Study. Multivariable analysis showed a 0.9 (±0.3 SE) cm greater increase in height in the vitamin-D treated children, compared to placebo treated children, in the 6-month Supplementation Study (p = 0.003). Although the children in the 7-week Fortification Study intervention arm grew 0.2 (±0.1) cm more, on average, than placebo children this difference was not statistically significant (p = 0.2). There were no significant effects of vitamin D supplements on differences in changes in weight or body mass index in either trial. For the Fortification Study, girls gained more weight than boys while taking vitamin D 3 (p-value for interaction = 0.03), but sex was not an effect modifier of the relationship between vitamin D3 and change in either height or BMI in either trial.ConclusionsCorrecting vitamin D deficiency in children with very low serum vitamin D levels using 800 IU of vitamin D3 daily for six months increased growth, at least in the short-term, whereas, in a shorter trial of 300 IU of D fortified milk daily for 7 weeks did not.

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase.

Camel milk produces watery texture when it is processed to yogurt. Despite the extensive studies on microbial transglutaminase (MTGase) in dairy research, the effect of this enzyme on the properties of yogurt made from camel milk has not been studied. This study aims to investigate the impact of MTGase with and without bovine skimmed milk powder (SMP), whey protein concentrate (WPC),or β-lactoglobulin (β-lg) on physico-chemical, rheological, microstructural, and sensory properties of camel-milk yogurt during 15days of storage period. MTGase treatment markedly reduced the fermentation time of unfortified and SMP-fortified camel milk. The fortification of camel milk without MTGase failed to give set-type yogurt. The treatment of unfortified milk with MTGase enormously improved the viscosity and the body of yogurt samples. Fortification of MTGase-treated milk impacted positively on the viscosity, the water holding capacity, and the density of the protein matrix in the gel microstructure, which were influenced by the type of dairy ingredients. All MTGase-treated yogurts differed from each other in hardness and adhesiveness values. Electrophoresis results showed that the susceptibility of the individual milk proteins to MTGase varied, and there were differences among the treatments toward the enzyme. SMP-fortified yogurt was the most accepted product. Generally, the addition of MTGase preparation at a concentration of 0.4%, simultaneously with starter culture, to fortified camel milk was considered an effective tool to solve the challenges of producing set-type yogurt from this milk.

Micronutrient-FortifiedMilkandAcademic PerformanceamongChineseMiddleSchoolStudents: ACluster-RandomizedControlledTrial.

Many children suffer from nutritional deficiencies that may negatively affect their academic performance. This cluster-randomized controlled trial aimed to test the effects of micronutrient-fortified milk in Chinese students. Participants received either micronutrient-fortified (n = 177) or unfortified (n = 183) milk for six months. Academic performance, motivation, and learning strategies were estimated by end-of-term tests and the Motivated Strategies for Learning Questionnaire. Blood samples were analyzed for micronutrients. In total, 296 students (82.2%) completed this study. Compared with the control group, students in the intervention group reported higher scores in several academic subjects (p < 0.05), including languages, mathematics, ethics, and physical performance at the end of follow-up. Students in the intervention group showed greater self-efficacy and use of cognitive strategies in learning, and reported less test anxiety (p < 0.001). Moreover, vitamin B2 deficiency (odds ratio (OR) = 0.18, 95% confidence interval (CI): 0.11~0.30) and iron deficiency (OR = 0.34, 95% CI: 0.14~0.81) were less likely in the students of the intervention group, whereas vitamin D, vitamin B12, and selenium deficiencies were not significantly different. “Cognitive strategy” had a partial mediating effect on the test scores of English (95% CI: 1.26~3.79) and Chinese (95% CI: 0.53~2.21). Our findings suggest that micronutrient-fortified milk may improve students’ academic performance, motivation, and learning strategies.

Simultaneous quantitative analysis of eight vitamin D analogues in milk using liquid chromatography–tandem mass spectrometry

Milk is an important source of nutrients for various risk populations, including infants. The accurate measurement of vitamin D in milk is necessary to provide adequate supplementation advice for risk groups and to monitor regulatory compliance. Currently used liquid chromatography–tandem mass spectrometry (LC–MS/MS) methods are capable of measuring only four analogues of vitamin D in unfortified milk. We report here an accurate quantitative analytical method for eight analogues of vitamin D: Vitamin D2 and D3 (D2 and D3), 25-hydroxy D2 and D3, 24,25-dihydroxy D2 and D3, and 1,25-dihydroxyD2 and D3. In this study, we compared saponification and protein precipitation for the extraction of vitamin D from milk and found the latter to be more effective. We also optimised the pre-column derivatisation using 4-phenyl-l,2,4-triazoline-3,5-dione (PTAD), to achieve the highest sensitivity and accuracy for all major vitamin D forms in milk. Chromatography was optimised to reduce matrix effects such as ion-suppression, and the matrix effects were eliminated using co-eluting stable isotope labelled internal standards for the calibration of each analogue. The analogues, 25-hydroxyD3 (25(OH)D3) and its epimer (3-epi-25(OH)D3) were chromatographically resolved, to prevent over-estimation of 25(OH)D3. The method was validated and subsequently applied for the measurement of total vitamin D levels in human, cow, mare, goat and sheep milk samples. The detection limits, repeatability standard deviations, and recovery ranges were from 0.2 to 0.4 femtomols, 6.30–13.5%, and 88.2–105%, respectively.

The effects of regular consumption of a multiple micronutrient fortified milk beverage on the micronutrient status of school children and on their mental and physical performance

Multiple micronutrient deficiencies exist in school going children in India and bridging the gap between nutrient intake and requirements is an effective way to combat the deficiencies. This study aimed to test the effect of a multi-micronutrient fortified malt and cocoa based milk beverage on the micronutrient status, cognition, physical performance and nutritional deficiencies of 7-10 years old south Indian children. A randomized, double blind placebo controlled study design was used with normal healthy children from low to middle income families, aged 7-10 years randomly assigned to receive either a multi-micronutrient fortified or an unfortified milk based control drink. The drinks were provided 6 days/week for 5 months. Assessments included anthropometry, blood biochemistry, physical performance and cognition at baseline and endline. The baseline characteristics of the study groups were similar. The changes in body weight and height were similar between the groups at the end of the study. Levels of vitamin B12, red cell folate and vitamin B2 significantly improved in the intervention group, while vitamin D, selenium and body iron showed no difference. The Hemoglobin (Hb) and serum ferritin levels of the control group decreased at endline, while those in the intervention group maintained their levels. The serum transferrin receptor levels increased in both the groups. The prevalence of iron deficiency and Vitamin B2 deficiency were significantly lower in the intervention group at endline. Overall improvement in cognitive and physical performance was seen in both the groups at endline, with no significant differences between the groups. The micronutrient fortified milk based drink was efficacious in improving the micronutrient status of Vitamin B2, Vitamin B12 and red cell folate and in preventing a decline in Hb level compared to an unfortified milk based drink. It also reduced anemia and the risk of deficiencies of iron, and B12, in apparently healthy children. ClinicalTrials.gov IdentifierNCT01415557. Clinical Trial RegistryIndia - REF/2012/12/004332.

Effect of fat content on sensory and physico‐chemical properties of laboratory‐pasteurised calcium‐ and vitamin D‐fortified mixture of cow and buffalo milk

The influence of milk fat on physico‐chemical properties of calcium and vitamin D‐fortified milk was investigated. Sensory scores, curd tension, viscosity, rennet coagulation time and TBA value increased with the increase in fat content. Calcium and vitamin D fortification had no effect on sensory scores, whereas a significant increase was observed in curd tension and viscosity. The TBA value of fortified milk was significantly lower than that of the unfortified milk. The rennet coagulation time of milk increased significantly with addition of calcium phosphate, whereas calcium citrate fortification had no significant effect. All milk samples were stable to alcohol.

Impact of vitamin D fortified milk supplementation on vitamin D status of healthy school children aged 10–14 years

Vitamin D deficiency is a major public health problem, needing immediate attention. We studied the effect of vitamin D fortification of milk in school children. Our results show that fortification of milk is safe and effective strategy to deal with widespread vitamin D deficiency. Vitamin D deficiency among school children and adolescents is a well-documented major public health problem, needing immediate attention. To assess the effect of vitamin D fortified milk on serum 25 hydroxy vitamin D [S.25(OH)D] levels, we carried out a prospective double-blind randomized control trial in apparently healthy school children, aged 10-14 years. Of 776 subjects recruited out of 796 who consented, 713 (boys-300; girls-413) completed the study. Subjects were randomized into three groups. Group A (n = 237) received 200 ml of unfortified milk per day while group B (n = 243) and group C (n = 233) received 200 ml of milk fortified with 600 IU (15 μg) and 1,000 IU (25 μg) of vitamin D per day for 12 weeks. Serum calcium, phosphate, alkaline phosphatase, S.25(OH)D, and urinary calcium/creatinine ratio were estimated at baseline and after supplementation. Hypovitaminosis D [25(OH)D < 20 ng/ml] was observed in 92.3 % subjects with mean S.25(OH)D level of 11.69 ± 5.36 ng/ml. There was no significant difference in S.25(OH)D levels among the three groups at baseline. The mean percentage change in S.25(OH)D level in groups B (137.97 %) and C (177.29 %.) were significantly greater than group A (-5.25 %). The percentage of subjects having S.25(OH)D levels >20 ng/ml following supplementation were 5.9 % in group A, 69.95 % in group B, and 81.11 % in group C in comparison to 6.32 %, 4.9 % and 12 %, respectively, at baseline. Fortification of milk with vitamin D is an effective and safe strategy in improving S.25(OH)D levels in children aged 10-14 years.

Vitamin D supplementation in Mongolia

Journal of Paediatrics and Child HealthVolume 49, Issue 3 p. 254-254 Heads UpFree Access Vitamin D supplementation in Mongolia First published: 10 March 2013 https://doi.org/10.1111/jpc.12105_4 edited by Craig Mellis (craig.mellis@sydney.edu.au) AboutSectionsPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Severe vitamin D deficiency is associated with severe bone mineralisation defects, but the clinical significance of what is defined as mild or moderate deficiency is more controversial. Levels vary seasonally, being lower in winter, and healthy children often have levels below the designated reference range (currently 50 nmol/L). From association studies, vitamin D deficiency is thought to predispose to respiratory infection. In a randomised controlled trial, 99% of 247 apparently healthy Mongolian schoolchildren aged 9–10 years had vitamin D deficiency defined as a serum vitamin D level <20 ng/mL (50 nmol/L).1 The median was 7 ng/mL (17.5 nmol/L). Pill supplements were ineffective at raising vitamin D levels for other children in the study. However, children randomised to receive cow's milk fortified with 300 U vitamin D daily for 3 months had a mean post-supplementation vitamin D level of 18.9 ng/mL (47.5 nmol/L) compared with 7.2 ng/mL (18 nmol/L) for children who received unfortified milk. The main outcome measure, the incidence of respiratory virus infections, was approximately halved in association with vitamin D supplementation. This is one of very few papers to show that vitamin D supplementation can improve non-bone-related outcomes, presumably by improving innate immune function. Reference 1 Camargo CA et al. Pediatrics 2012; 130: e561– 567. CrossrefPubMedWeb of Science®Google Scholar Link: http://pediatrics.aappublications.org/content/early/2012/08/15/peds.2011-3029.full.pdf+html Reviewers: Craig Munns, craig.munns@health.nsw.gov.au; David Isaacs, Children's Hospital at Westmead, Westmead, NSW, 2145 Volume49, Issue3March 2013Pages 254-254 ReferencesRelatedInformation