Iodine in milk – implications for nutrition?

Organic vs. Conventional Milk: Some Considerations on Fat-Soluble Vitamins and Iodine Content

The organic food market is considerably expanding all over the world, and the related dairy market represents its third most important sector. The reason lies in the fact that consumers tend to associate organic dairy products with positive perceptions: organic milk is eco- and animal-friendly, is not produced with antibiotics or hormones, and according to general opinion, provides additional nutrients and beneficial properties. These factors justify its higher cost. These are the reasons that explain extensive research into the comparison of the differences in the amount of chemical compounds between organic and conventional milk. However, it is not simple to ascertain the potential advantage of organic food from the nutritional point of view, because this aspect should be determined within the context of the total diet. Thus, considering all the factors described above, the purpose of this work is to compare the amount of selected nutrients (i.e., iodine and the fat-soluble vitamins such as alfa-tocopherol and beta-carotene) in organic and conventional milk, expressed as the percentage of recommended daily intakes in one serving. In detail, in order to establish the real share of these biologically active compounds to the total diet, their percent contribution was calculated using the Dietary Reference Values for adults (both men and women) adopted by the European Food Safety Authority. According to these preliminary considerations, the higher cost of organic milk can mainly be explained by the high costs of the management of specific farms and no remarkable or substantial benefits in human health can be ascribed to the consumption of organic milk. In this respect, this paper wants to make a small contribution to the estimation of the potential value and nutritional health benefits of organic food, even though further studies are needed.