New Delhi: Indian mothers are blissfully unaware that prolonged and repeated boiling of milk depletes nutrition that is vital for children, a survey released Friday stated.
The survey by Tetra Pak reveals that "around 59 percent of mothers felt boiling (milk) increases its nutritional value and 24 percent felt that it does not impact its nutritional properties. Only 17 percent of mothers surveyed believed that boiling milk affects its nutritional properties".
"It is surprising that most households are unaware that prolonged and repeated boiling of milk leads to loss in nutrition. In a majority of Indian households, milk is boiled more than thrice, skimmed and hence devoid of most of the essential vitamins, proteins, amino acids and minerals," said Sanjeev Bagai, paediatrician and nephrologist.
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Vitamins and proteins are denatured and destroyed when milk is boiled at temperatures above 100 degrees Celsius for over 15 minutes. Milk is a vital source for Vitamin D and Vitamin B 12, which help in calcium absorption. Both these vitamins are highly heat sensitive and boiling milk destroys both substantially.
"Any loss of vital ingredients in milk, especially proteins and vitamins, could cause growth deficiency, weak bones, poor muscle development and neurological impact, among other long-term effects. Mothers need to be sensitised regarding improper boiling practices as it depletes milk of nutrients. At the same time, they should be aware about technologies that best protect milk," added Bagai.
IANS
As a seasoned nutrition expert with a deep understanding of the subject matter, it's evident that the survey findings highlight a concerning lack of awareness among Indian mothers regarding the impact of prolonged and repeated boiling of milk on its nutritional value. The survey, conducted by Tetra Pak, revealed key insights into the perceptions of mothers regarding the nutritional effects of boiling milk.
Firstly, approximately 59 percent of the surveyed mothers believed that boiling milk increases its nutritional value, while 24 percent thought that boiling does not impact its nutritional properties. Only a mere 17 percent recognized that boiling milk does affect its nutritional properties. This discrepancy in perception underscores the need for education on proper milk boiling practices.
Sanjeev Bagai, a renowned paediatrician and nephrologist, emphasized the alarming reality that in the majority of Indian households, milk is boiled more than thrice, leading to the depletion of essential vitamins, proteins, amino acids, and minerals. The consequences of such improper boiling practices are significant, as vitamins and proteins are denatured and destroyed when milk is boiled at temperatures exceeding 100 degrees Celsius for over 15 minutes.
The article points out the vulnerability of Vitamin D and Vitamin B12, crucial for calcium absorption, to the heat sensitivity of the boiling process. Boiling milk substantially destroys both these vital vitamins. The potential long-term effects of such nutrient depletion include growth deficiency, weak bones, poor muscle development, and neurological impacts, among others.
In conclusion, it is imperative for mothers to be sensitized to the detrimental effects of improper boiling practices, as these can lead to serious health implications for children. Additionally, raising awareness about technologies that can best protect milk from nutrient loss is crucial for maintaining its nutritional value. The insights provided by the survey underscore the need for comprehensive education on milk boiling practices to ensure the well-being of children in Indian households.
