Editing Pasteurization (section)

===Milk===
According to a systematic review and meta-analysis,<ref name="Macdonald-2011">{{Cite journal|last1=Macdonald|first1=Lauren E.|last2=Brett|first2=James|last3=Kelton|first3=David|last4=Majowicz|first4=Shannon E.|last5=Snedeker|first5=Kate|last6=Sargeant|first6=Jan M.|date=2011-11-01|title=A systematic review and meta-analysis of the effects of pasteurization on milk vitamins, and evidence for raw milk consumption and other health-related outcomes|journal=Journal of Food Protection|volume=74|issue=11|pages=1814–32|doi=10.4315/0362-028X.JFP-10-269|issn=1944-9097|pmid=22054181|doi-access=free}}</ref> it was found that pasteurization appeared to reduce concentrations of vitamins [[vitamin B12|B12]] and [[vitamin E|E]], but it also increased concentrations of [[vitamin A]]. However, in the review, there was only limited research regarding how much pasteurization affects A, B12, and E levels.<ref name="Macdonald-2011"/> Milk is not considered an important source of vitamins B12 or E in the North American diet, so the effects of pasteurization on the adult daily intake of these vitamins is negligible.<ref name="USDA-2001">U.S. Department of Agriculture. 2001. Dietary reference intakes-recommended intakes for individuals. National Academy of Sciences. Institute of Medicine, Food and Nutrition Board. Available at: [http://fnic.nal.usda.gov/nal_display/index.phpinfo_center~4&tax_level~3&tax_subject~256&topic_id~1342&level3_id~5140]{{dead link|date=August 2017|bot=InternetArchiveBot|fix-attempted=yes}}.</ref><ref name="USDA-2009">U.S. Department of Agriculture. 2009. "What's in the foods you eat" search tool. Available at: "https://www.ars.usda.gov/northeast-area/beltsville-md/beltsville-human-nutrition-research-center/food-surveys-research-group/docs/whats-in-the-foods-you-eat-emsearch-toolem/ {{Webarchive|url=https://web.archive.org/web/20170425133424/https://www.ars.usda.gov/northeast-area/beltsville-md/beltsville-human-nutrition-research-center/food-surveys-research-group/docs/whats-in-the-foods-you-eat-emsearch-toolem/ |date=25 April 2017 }}</ref> However, milk is considered an important source of vitamin A,<ref name="Haug-2007">{{Cite journal|last1=Haug|first1=Anna|last2=Høstmark|first2=Arne T|last3=Harstad|first3=Odd M|date=2007-09-25|title=Bovine milk in human nutrition – a review|journal=Lipids in Health and Disease|volume=6|pages=25|doi=10.1186/1476-511X-6-25|issn=1476-511X|pmc=2039733|pmid=17894873 |doi-access=free }}</ref> and because pasteurization appears to increase vitamin A concentrations in milk, the effect of milk heat treatment on this vitamin is a not a major public health concern.<ref name="Macdonald-2011"/> Results of meta-analyses reveal that pasteurization of milk leads to a significant decrease in [[vitamin C]] and [[folate]], but milk is also not an important source of these vitamins.<ref name="Haug-2007"/><ref name="USDA-2009"/> A significant decrease in [[vitamin B2]] concentrations was found after pasteurization. Vitamin B2 is typically found in bovine milk at concentrations of 1.83&nbsp;mg/liter. Because the recommended daily intake for adults is 1.1&nbsp;mg/day,<ref name="USDA-2001"/> milk consumption greatly contributes to the recommended daily intake of this vitamin. Except for B2, pasteurization does not appear to be a concern in diminishing the [[nutritional value|nutritive value]] of milk because milk is often not a primary source of these studied vitamins in the North American diet.