Herrero, C; Granado, F; Blanco, I; Olmedilla, B*
Unidad de Vitaminas. Clinica Puerta de Hierro. C/ San Martin de Porres, 4. Madrid 28035 (Spain).
* Corresponding author (e-mail: bolmedilla@hpth.insalud.es)

OBJECTIVE: To determine the vitamin A, E and individual carotenoid content in dairy products and to assess their potential contribution to Recommended Dietary Intakes in elderly persons. METHODS: Dairy products frequently consumed were analyzed: whole, semi-skimmed and skimmed milk, vitamin-fortified milk, dry powder milk, yoghourt, cream, smelted and grated cheese, custard, butter, margarine and dairy-based probiotic products. Analysis were performed by HPLC as previously described. Accuracy and precision were assessed using Reference / Certified Materials.
RESULTS: Vitamin A occurs as ester forms (mostly retinyl palmitate) whereas vitamin E is present as free form (mainly a-tocopherol). In supplemmented / fortified products they are added as ester forms, namely retinyl and tocopheryl acetate, respectively. b-carotene was the only carotenoid quantifiable in most products. Based on recommended intakes for dairy products in Spain, the consumption of three standard portions / day provide about 16% and 3% of the RDI for vitamin A (1000 ug/d) and E (15 mg/d), respectively. The same consumption but using fortified/ supplemented milk and yoghourt, may increase the contribution up to 39% (vitamin A) and 24% (vitamin E) of the RDI for elderly subjects.
CONCLUSION: The inclusion of fortified dairy products in the diet may be a practical, sustainable and cost-effective approach for improving vitamin intake and status in the elderly.