The Potential Role of Vitamin D Enhanced Foods in Improving Vitamin D Status
Abstract
:1. Introduction
2. Food Intakes and Sources of Vitamin D
Food | Vitamin D Content (µg/100 g) |
---|---|
Fish | |
Cod liver oil | 210.0 [44]-250.0 [45] |
Salmon, wild (Pacific) | 13.1 [45]-24.7 [43] |
Salmon, wild (Atlantic) | 5.9 [44] |
Salmon, farmed * | 6.0 [43] |
Herring, Baltic, raw | 5.7-15.4 [46] |
Kipper fillets, raw | 8.0 [44] |
Mackerel, raw | 8.8 [44]-16.1 [45] |
Sardines, canned in brine | 4.6 [44] |
Tuna, canned in oil | 6.7 [45] |
Anchovy, canned in oil | 1.7 [45]-3.0 [44] |
Cod | Trace [44]-2.6 [43] |
Sole | Trace [44]-2.8 [45] |
Mushrooms † | |
Mushrooms, wild edible (Cantharellus tubaeformis) | 13.6 [46]-29.8 [47] |
Mushrooms, chanterelle | 5.3 [45]-14.2 [48] |
Mushrooms, white button (Agaricus bisporus) | 0.2 [45] |
Mushrooms, white button (Agaricus bisporus), UV irradiated | 11.9 [49] |
Dairy | |
Milk, whole, unfortified | 0.1 [45] |
Milk, fortified | 1.3 [45]-2.0 [50] |
Cheese, cheddar | 0.3 [44]-0.6 [45] |
Yoghurt, plain | 0.1 [45] |
Meat and Eggs | |
Liver, beef, raw | 1.2 [45] |
Beef, rib eye steak, raw | 0.1 [45] |
Pork, cured bacon, raw | 1.6 [45] |
Ham | 0.7 [45]-1.1 [44] |
Chicken, breast, raw | 0.1 [45] |
Turkey, slices | 2.2 [44] |
Butter | 1.5 [45] |
Egg, whole, raw | 1.8 [44]-2.05 [45] |
Egg, yolk, raw | 4.9 [44]-5.4 [45] |
Cereal products | |
Breakfast cereals, fortified | 2.8-8.3 [44] |
Bread, fortified † | 3.0 [51] |
3. Foods Enhanced with Vitamin D
Food source | References | Daily dose (µg) vitamin D (µg vitamin D/100 g product) | Duration and population | Study groups (product portion) | Change from baseline of serum 25(OH)D (%) |
---|---|---|---|---|---|
Fortified milk | Chee et al., 2003 [64] | 10 µg | 24 months | 1. vitamin D3 + Ca-fortified skimmed milk | 25.0 # |
(2.2 µg/100 g) | 50-65 years, postmenopausal females | 2. Usual diet | 4.1 # | ||
n = 200 | |||||
Daly et al., 2006 [65] | 20 µg | 24 months | 1. Vitamin D3 + Ca-fortified UHT milk, reduced fat | 7.4 # | |
(5.0 µg/100 g) | 50-87 years, ambulatory community-living (male) | 2. Usual diet | −19.9 # | ||
n = 167 | |||||
Fortified yogurt drink | Nikooyeh et al., 2011 [68] | 25 µg | 12 weeks, October-March | 1. Vitamin D3-fortified yogurt drink | 75 |
(5.0 µg/100 g) | 30-60 years, diabetic subjects (fasting blood glucose ≥126 mg/dL) | 2. Vitamin D3 + Ca-fortified yogurt drink | 67.6 | ||
n = 90 | 3. Plain yogurt drink | −10.6 | |||
Fortified cheese | Johnson et al., 2005 [66] (study 1) | 15 µg | 2 winter months | 1. Vitamin D3-fortified process cheese | −8.7 |
(17.6 µg/100 g) | ≥60 years, subjects (total serum cholesterol <240 mg/dL) | 2. Placebo process cheese | 10 | ||
n = 110 | 3. No cheese | 5.6 | |||
Wagner et al., 2008 [71] | 100 µg * | 8 weeks, January-April | 1.Vitamin D3-fortified regular fat cheddar cheese *** | 128.8 | |
(2083.3 or 1690.8 µg/100 g) ** | 18-60 years, healthy subjects | 2. Vitamin D3-fortified reduced fat cheddar cheese | 120.7 | ||
n = 80 | 3. Vitamin D3 supplement to be taken with food | 106.5 | |||
4. Vitamin D3 supplement to be taken without food | 111 | ||||
5. Placebo regular fat cheddar cheese | −7.8 ## | ||||
6. Placebo supplement | |||||
Fortified orange juice | Tangpricha et al., 2003 [69] (study 2) | 25 µg | 12 weeks, commenced in March | 1. Vitamin D3 + Ca-fortified orange juice | 150 |
(10.4 µg/100 g) | 22-60 years, healthy subjects | 2. Placebo Ca-fortified orange juice | 45 | ||
n = 30 | |||||
Biancuzzo et al., 2010 [63] | 25 µg | 11 weeks, commenced in February | 1. Vitamin D3 orange juice ^ + placebo capsule | 71.5 | |
(10.6 µg/100 g) | 18-79 years, healthy subjects | 2. Vitamin D2 orange juice + placebo capsule | 67.1 | ||
n = 105 | 3. Vitamin D3 capsules + placebo orange juice | 42.9 | |||
4. Vitamin D2 capsules + placebo orange juice | 65.1 | ||||
5. Placebo capsule + placebo orange juice | −8.6 | ||||
UV enhanced mushrooms | Urbain et al., 2011 [70] | 100 µg * | 3 weeks + 2 weeks follow up, January-March | 1. Vitamin D2 soup + placebo orange juice *** | 50.0 # |
(191.0 µg/100 g) ** | Healthy female and male <45 years | 2. Placebo soup + vitamin D2 supplement in orange juice | 76.7 # | ||
n = 27 | 3. Placebo soup + placebo orange juice | −28.9 # | |||
Fortified bread | Natri et al., 2006 [67] | 10 µg | 3 weeks, February-March | 1. Vitamin D3-fortified wheat bread (85 g) | 65.0 ### |
(27.3 µg/100 g) | 25-45 years, healthy females (25(OH)D < 58.1 nmol/L) | 2. Vitamin D3-fortified rye bread | 59.0 ### | ||
n = 41 | 3. Regular wheat bread + vitamin D3 supplement | 78.0 ### | |||
4. Regular wheat bread | −1.2 ### |
4. Vitamin D2 and D3 Bioavailability
5. Regulation Surrounding the Sale of Foods Enhanced with Vitamin D
6. Conclusions
Acknowledgments
Conflict of Interest
References
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O’Mahony, L.; Stepien, M.; Gibney, M.J.; Nugent, A.P.; Brennan, L. The Potential Role of Vitamin D Enhanced Foods in Improving Vitamin D Status. Nutrients 2011, 3, 1023-1041. https://doi.org/10.3390/nu3121023
O’Mahony L, Stepien M, Gibney MJ, Nugent AP, Brennan L. The Potential Role of Vitamin D Enhanced Foods in Improving Vitamin D Status. Nutrients. 2011; 3(12):1023-1041. https://doi.org/10.3390/nu3121023
Chicago/Turabian StyleO’Mahony, Louise, Magdalena Stepien, Michael J. Gibney, Anne P. Nugent, and Lorraine Brennan. 2011. "The Potential Role of Vitamin D Enhanced Foods in Improving Vitamin D Status" Nutrients 3, no. 12: 1023-1041. https://doi.org/10.3390/nu3121023
APA StyleO’Mahony, L., Stepien, M., Gibney, M. J., Nugent, A. P., & Brennan, L. (2011). The Potential Role of Vitamin D Enhanced Foods in Improving Vitamin D Status. Nutrients, 3(12), 1023-1041. https://doi.org/10.3390/nu3121023