Hostname: page-component-586b7cd67f-dlnhk Total loading time: 0 Render date: 2024-11-30T14:59:34.097Z Has data issue: false hasContentIssue false
  • English
  • Français

The total content of vitamin D in human milk and cow's milk

Published online by Cambridge University Press:  09 March 2007

E. Leerbeck  and
H. Søndergaard
E. Leerbeck
Affiliation:
National Food Institute, 19 Mørkhøj Bygade, 2860 Søborg, Denmark
H. Søndergaard
Affiliation:
National Food Institute, 19 Mørkhøj Bygade, 2860 Søborg, Denmark
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. It was shown that the water-soluble fraction of cow's milk and human milk did no possess significant antirachitic activity on rats.

2. Whole cow's milk was found to contain 38 i.u. vitamin D/1. Whole human milk contained 15 i.u. vitamin D/1, of which 12 i.u. derived from the lipid fraction.

3. Thus the values found were much lower than the 204 i.u./1 in cow's milk and 950 i.u./1 in human milk given in the literature based on chemical determination of the sterol sulphate content.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 44 , Issue 1 , July 1980 , pp. 7 - 12
Copyright
Copyright © The Nutrition Society 1980

References

REFERENCES

Association of Official Analytical Chemists (1975). Official Methods of Analysis, 12th ed., p. 258. Washington, DC: Association of Official Analytical Chemists.Google Scholar
Brostrøm, K. (1978). Ugeskr. Lag. 140,1964.Google Scholar
Department of Health and Social Security (1977). The Composition of Mature Human Milk. Report of a Working Party of the Committee on Medical Aspects of Food Policy, p. 27. London: H.M.Stationery Office.Google Scholar
Ege, R. (1970). Fødevare- og ernæring stabeller, 2nd ed.Copenhagen: Nyt Nordisk Forlag Arnold Busck.Google Scholar
Escudero, P., Delbue, C., Herraiz, M. L. & Musrnanno, E. (1947). Rev. Asoc. argent. Dietol. 5, 3. (From Nutr. Abstr. Rev. 1947. 17. no. 3780).Google Scholar
Harris, R. S. & Bunker, J. W. M. (1939). Am. J. publ. Hlth. 29, 744.CrossRefGoogle Scholar
Hartman, M. & Dryden, L. P. (1965). Vitamins in Milk and Milk Products, p. 63. Champaign, III.: American Dairy Science Association.Google Scholar
Helms, P. (1978). Noeringsstoftabeller. Copenhagen: Lægeforeningens forlag.Google Scholar
Hollis, B. W., Lambert, P. W. & Draper, H. H. (1979). Abstracts of Papers for the Third Joint Meeting of the American Institute of Nutrition, the American Society for Clinical Nutrition and the Nutrition Society of Canada. In J. Nutr. 109, p. xxiv.Google Scholar
Jelliffe, D. B. & Jelliffe, E. F. P. (1978). Am. J. clin. Nutr. 31,492.CrossRefGoogle Scholar
Lakdawala, D. R. & Widdowson, E. M. (1977). Lancet 1,167.CrossRefGoogle Scholar
Le Boulch, N., Gulat-Marnay, C. & Raoul, Y. (1974). Int. Z. VitamForsch. 44,167.Google Scholar
O'Hara-May, J. & Widdowson, E. M. (1976). Br. J. Nutr. 36,23.CrossRefGoogle Scholar
Paul, A. A. & Southgate, D. A. T. (1978). McCance and Widdowson's The Composition of Foods, 4th ed.London: H.M. Stationery Office.Google Scholar
Pharmacopoea Nordica (1964). Biologiske metoder, vol. 4, p. 95a. Copenhagen: Nyt Nordisk Forlag Arnold Busck.Google Scholar
Polskin, L. J., Kramer, B. & Sobel, A. E. (1945). J. Nutr. 30,451.CrossRefGoogle Scholar
Porter, J. W. G. (1978). Proc. Nutr. Soc. 37,225.CrossRefGoogle Scholar
Sahashi, Y.,Suzuki, T., Higaki, M. & Asano, T. (1967). J. Vitamin. 13,33.CrossRefGoogle Scholar
Sahashi, Y., Suzuki, T., Higaki, M. & Asano, T. (1969). J. Vitamin. 15,78.CrossRefGoogle Scholar
Schweizerische Lebensmittelkommission (1967). Schweizerische Lebensmittelbuch. Methoden für die Unter-suchung and Beurteilung von Lebmsmitteln and Gebrauchsgegenständen, 5th ed., vol. 2, chapter 5, p. 9. Bern: Eidgenössischen Drucksachen- and Materialzentrale.Google Scholar
Souci, S. W., Fachmann, W. & Kraut, H. (1973). Die Zusammensetzung der Lebensmitteln, p. A–11, 2. Stuttgart: Wissenschaftliche Verlagsgesellschaft MBH.Google Scholar