Invited review : Iodine level in dairy products-A feed-to-fork overview
Niero, G. (University of Padova. Department of Agronomy, Food, Natural Resources, Animals and Environment)
Visentin, G. (University of Bologna. Department of Veterinary Medical Sciences)
Censi, S. (University of Padova. Department of Medicine)
Righi, Federico (University of Parma. Department of Veterinary Science)
Manuelian, Carmen L (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Formigoni, A. (University of Bologna. Department of Veterinary Medical Sciences)
Mian, C. (University of Padova. Department of Medicine)
Bérard, J. (Agroscope)
Cassandro, M. (University of Padova. Department of Agronomy, Food, Natural Resources, Animals and Environment)
Penasa, Mauro (University of Padova. Department of Agronomy, Food, Natural Resources, Animals and Environment)
Moore, S. (University of Padova. Department of Agronomy, Food, Natural Resources, Animals and Environment)
Costa, A. (University of Bologna. Department of Veterinary Medical Sciences)
Marchi, M. De (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)

Fecha:	2023
Resumen:	The theme of iodine in the dairy sector is of particular interest due to the involvement and the interconnection of several stakeholders along the dairy food chain. Iodine plays a fundamental role in animal nutrition and physiology, and in cattle it is an essential micronutrient during lactation and for fetal development and the calf's growth. Its correct use in food supplementation is crucial to guarantee the animal's recommended daily requirement to avoid excess intake and long-term toxicity. Milk iodine is fundamental for public health, being one of the major sources of iodine in Mediterranean and Western diets. Public authorities and the scientific community have made great efforts to address how and to what extent different drivers may affect milk iodine concentration. The scientific literature concurs that the amount of iodine administered through animal feed and mineral supplements is the most important factor affecting its concentration in milk of most common dairy species. Additionally, farming practices related to milking (e. g. , use of iodized teat sanitizers), herd management (e. g. , pasture vs. confinement), and other environmental factors (e. g. , seasonality) have been identified as sources of variation of milk iodine concentration. Overall, the aim of this review is to provide a multilevel overview on the mechanisms that contribute to the iodine concentration of milk and dairy products.
Derechos:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Lengua:	Anglès
Documento:	Article ; recerca ; Versió publicada
Materia:	Consumer health ; Dairy industry ; Farming ; Iodine ; Milk ; SDG 3 - Good Health and Well-being
Publicado en:	Journal of dairy science, Vol. 106 Núm. 4 (2023) , p. 2213-2229, ISSN 1525-3198

DOI: 10.3168/jds.2022-22599
PMID: 36870838

17 p, 857.4 KB

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