title: [Iodine concentration in ultra-high temperature pasteurized cow's milk. Applications in clinical practice and in community nutrition].
abstract: OBJECTIVE
  Changes to dairy cow feeding have made milk a very important food source of iodine in several European countries and in USA. We aimed to measure the iodine content in ultra-high temperature (UHT) milk, the most widely consumed milk in Spain and in the south-west of Europe.
  
  
  METHODS
  Every month, throughout 2008, UHT milk samples of commercial brands available in Vitoria-Gasteiz (Basque Country, Spain) were collected and their iodine content was determined using high-performance liquid chromatography, according to official method 992.22 of the Association of Official Analytical Chemists International.
  
  
  RESULTS
  The average (SD) iodide content and median (P25-P75) of standard UHT milk samples (n=489) were 197.6 (58.1) and 190 (159-235) μg/L, respectively. There were no significant differences between the iodide content in whole, semi-skimmed and skimmed milk (P=.219). The average iodide concentration and median in organic UHT milk (n=12) were 56.4 (8.6) and 55 (50.5-61.5) μg/L, figures that are much lower than those found in standard milk (P<.0001).
  
  
  CONCLUSIONS
  Standard UHT milk available in our food-retailing outlets constitutes a very important source of iodine. One glass of standard UHT milk (200-250mL) provides an average amount of 50μg of iodine. This amount represents around 50% of the iodine intake recommended during childhood or 20% of the iodine intake recommended for pregnant and lactating women.
authors.affiliation: Servicio de Endocrinología y Nutrición, Hospital Universitario Araba-Araba Unibertsitate Ospitalea, Osakidetza-Servicio Vasco de Salud, Vitoria-Gasteiz, Álava, España. Electronic address: JUANJOSE.ARRIZABALAGAABASOLO@osakidetza.net.
authors.forename: Juan José
authors.initials: JJ
authors.lastname: Arrizabalaga
authors.affiliation: Evaluación de Riesgos Alimentarios, Dirección de Salud Pública, Gobierno Vasco-Eusko Jaurlaritza, Vitoria-Gasteiz, Álava, España.
authors.forename: Mercedes
authors.initials: M
authors.lastname: Jalón
authors.affiliation: Unidad de Química Clínica, Laboratorio Normativo de Salud Pública, Departamento de Sanidad y Consumo, Gobierno Vasco-Eusko Jaurlaritza, Derio, Bizkaia, España.
authors.forename: Mercedes
authors.initials: M
authors.lastname: Espada
authors.affiliation: Evaluación de Riesgos Alimentarios, Dirección de Salud Pública, Gobierno Vasco-Eusko Jaurlaritza, Vitoria-Gasteiz, Álava, España.
authors.forename: Mercedes
authors.initials: M
authors.lastname: Cañas
authors.affiliation: Unidad de Investigación, Atención Primaria de Bizkaia, Osakidetza-Servicio Vasco de Salud, Bilbao, Bizkaia, España.
authors.forename: Pedro María
authors.initials: PM
authors.lastname: Latorre
mesh_terms: D000818:Animals; D002851:Chromatography, High Pressure Liquid; D006358:Hot Temperature; D006801:Humans; D007455:Iodine / Q000032:analysis*; D008137:Longitudinal Studies; D008892:Milk / Q000737:chemistry*; D009753:Nutritive Value; D061352:Pasteurization / Q000379:methods; D013030:Spain; D014131:Trace Elements / Q000032:analysis*
chemical_list: D014131:Trace Elements; D007455:Iodine
keywords: Concentración de yoduro; Contenido de yodo; Cow's milk; Iodide concentration; Iodine content; Leche de vaca; Leche ultrapasteurizada; Ultra-high temperature pasteurization milk