Riboflavin Bioavailability Varies with Milk Type and Is Altered in Self-Reported Dairy Intolerance States (P24-012-19)

摘要

ObjectivesRiboflavin, the most abundant and bioavailable B-vitamin present in milk, is highly sensitive to degradation; thus, riboflavin content may vary depending on processing or the type of milk. Milk is one of the richest dietary source of riboflavin, making sufficient intake more challenging for those with dietary restrictions, such as lactose and dairy intolerant populations. Additionally, these individuals experience altered digestive function following dairy intake which may alter the bioavailability of ingested nutrients. Therefore, this study investigated whether B-vitamin bioavailability from milk is altered by milk type or processing, and whether this bioavailability is diminished in individuals with lactose and dairy intolerance.