| Literature DB >> 32208686 |
Allison L Unger1, Dana E Bourne1, Helen Walsh1, Jana Kraft1,2.
Abstract
The fatty acid (FA) composition and content of whole milk (3.25% fat) from organic, omega-3 (n-3) FA fortified, and conventional retail brands available in the northeastern U.S. were assessed monthly via gas chromatography. Among the retail labels, organic milk stood out as it contained a distinct and more healthful FA profile, consistently comprising a higher content of unique bioactive FAs (short-chain FAs, odd- and branched-chain FAs, vaccenic acid, and conjugated linoleic acids) per serving, particularly during the warm season. The total content of saturated FAs did not differ by retail label. While organic and n-3 fortified milk contained a similar content of total n-3 FAs, the proportion of individual n-3 FAs differed significantly (organic milk: 18:3 n-3; n-3 fortified milk: 20:6 n-3) as a result of the production system and process, respectively. Overall, per serving, the FA profile of organic milk may provide added nutritional and health benefits.Entities:
Keywords: branched-chain fatty acids; conjugated linoleic acids; conventional; dairy; dietary guidelines; docosahexaenoic acid; eicosapentaenoic acid; fortified milk; grass-fed; monounsaturated fatty acids; n-3 fatty acids; n-6 fatty acids; odd-chain fatty acids; organic; polyunsaturated fatty acids; saturated fatty acids; season; short-chain fatty acids; trans-fatty acids; vaccenic acid
Year: 2020 PMID： 32208686 DOI： 10.1021/acs.jafc.9b07390
Source DB: PubMed Journal: J Agric Food Chem ISSN： 0021-8561 Impact factor: 5.279