DEVELOPMENT OF ACCURATE AND REPRESENTATIVE FOOD COMPOSITION DATA FOR THE U.S. FOOD SUPPLY
Location: Nutrient Data
Title: Vitamin D3 Content of Fortified Yogurt and Milk as Determined for the USDA National Food and Nutrient Analysis Program (NFNAP)
Submitted to: Federation of American Societies for Experimental Biology Conference
Publication Type: Abstract Only
Publication Acceptance Date: November 5, 2008
Publication Date: April 18, 2009
Citation: Holden, J.M., Patterson, K.K., Exler, J., Horst, R., Lemar, L.E., Phillips, K. 2009. Vitamin D3 content of fortified yogurt and milk as determined for the USDA National Food and Nutrient Analysis Program (NFNAP). Federation of American Societies for Experimental Biology Conference. Federation of American Societies for Experimental Biology Conference, April 18-22, 2009, New Orleans, Louisiana.
In response to recent interest in vitamin D composition of foods, USDA-NDL is updating and expanding data in the National Nutrient Database for Standard Reference. In 2007, the USDA sampled vitamin D3 fortified yogurt and milk from 12 and 24 supermarkets, respectively, selected from a nationwide statistical sampling. The four types of yogurt collected were from two national manufacturers while the milk samples were processed in dairies in the vicinity of the supermarkets. The samples along with QC material were analyzed for vitamin D3 by HPLC with UV detection. All of the yogurt samples met the label claim (15% or 20%DV). Three of the four types of yogurt had vitamin D3 values at 100 - 150% of label claim, with the fourth type above 150% but not exceeding 175%. Each serving of yogurt had 1.6 to 3.0 µg vitamin D3. Five types of fortified milk were collected; skim, 1%, 2%, whole and 1% chocolate. All the products should provide 25%DV of vitamin D3 / 8 oz serving (2.6 µg). Actual vitamin content varied from zero to 47%DV, nearly double the label claim. Overall, about 77% of the products fell within or very close to the expected 100–150% of label, however, about 17% of the values were lower than 100%. The vitamin D content of milk was more variable than yogurt. Accurate, current data for vitamin D are important to the assessment of intake by the U.S. population.
Support by USDA, NIH #Y1CN5010 and the Beverage Institute for Health & Wellness (Coca-Cola)