Vitamins A and E in commercial Italian whole cow milk: Nutritional assessment, analytical challenges and implications for the accuracy of Food Composition Databases

This study provides data about some compounds of the unsaponifiable fraction (α-tocopherol, retinol isomers, and β-carotene) in nearly 400 samples of commercially whole Italian cow milk. These compounds were used to estimate vitamin A and E contents, and a nutritional evaluation was performed. A 125 g serving of whole Italian milk supplies between 3.1 % and 10.7 % of the adult daily Reference Intake (RI) for vitamin A, confirming milk as an important dietary source of this nutrient, while its contribution to vitamin E intake is negligible. To our knowledge, this is the first attempt to estimate dietary intakes from one serving of whole Italian milk. Particular attention was given to retinol isomerization, a phenomenon with significant nutritional implications due to its reduction of vitamin activity. The quantification of retinol isomers, often neglected or unknown, is here recommended to improve Vitamin A accuracy. Particularly, in the context of food composition databases (FCDBs), it is crucial to have reliable and precise food composition data, because inaccurate or incomplete FCDBs can lead to incorrect policies, misleading food labelling, incorrect health claims, and negatively affect consumers’ food choices. Therefore, the results of this study were compared with those available in existing FCDBs, highlighting consistency and potential gaps. • Reliability and updating of data are fundamental traits for an efficient FCDB. • A novel perspective in FCDB for fat soluble vitamins in milk is provided. • α-tocopherol, β-carotene, and retinol isomers were determined in Italian cow milk to improve FCDB. • Vitamin A and E levels were assessed in almost 400 Italian cow milks. • A 125 g serving of whole Italian cow milk provides 7.1 % of the DRI for Vitamin A.