Location: Nutrient Data LaboratoryTitle: Vitamin D in foods: an evolution of knowledge (chapter 60) Author
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 10/26/2017
Publication Date: 12/14/2017
Citation: Roseland, J., Phillips, K.M., Patterson, K.Y., Pehrsson, P.R., Taylor, C.L. 2017. "Vitamin D in foods: an evolution of knowledge" chapter in Vitamin D, Volume 2: Health, Disease and Therapeutics, Fourth Edition. Editors: David Feldman, J. Wesley Pike, Roger Bouillon, Edward Giovannucci, David Goltzman, Martin Hewison. Publisher: Elsevier, Cambridge, USA. 2017. http://dx.doi.org/10.1016/B978-0-12-809963-6.00060-2 Interpretive Summary:
Technical Abstract: Accurate data for vitamin D in foods are essential to support epidemiological and clinical studies seeking to identify associations between total vitamin D “exposure” and health outcomes that require quantification of dietary intake, and also to inform health professionals about wise food choices for clients. Challenges in developing reliable vitamin D food composition data include the existence of multiple forms of the vitamin and the biologically active metabolite 25(OH)D, variation among samples of the same food due to animal diet, UV exposure of provitamin D sterol-containing foods, and validation of analytical methods. Decisions made during development of vitamin D food composition databases also affect the representativeness of mean values used to calculate dietary intake in a specific context. These challenges are discussed, along with the potential impact on estimation of vitamin D intake from foods. Data for naturally occurring vitamin D3 and 25(OH)D3 in animal products are summarized.