Issue 12, 2012

Vitamin D content of food and its contribution to vitamin D status: a brief overview and Australian focus

Abstract

There are only a few natural foods that contain nutritionally significant quantities of vitamin D. These include egg yolk, some fatty fish, and in much lower concentrations, meat. The published values of the vitamin D content of food are summarised here and their contribution to dietary vitamin D intake is discussed, with particular reference to Australia. Dietary vitamin D is unlikely to reach the level recommended by the US Institute of Medicine. It is therefore concluded that dietary vitamin D will only be a component of vitamin D supply, with UV exposure and/or oral supplements continuing to be the main sources of vitamin D to maintain adequate status.

Graphical abstract: Vitamin D content of food and its contribution to vitamin D status: a brief overview and Australian focus

Article information

Article type
Perspective
Submitted
14 May 2012
Accepted
20 Aug 2012
First published
21 Aug 2012

Photochem. Photobiol. Sci., 2012,11, 1802-1807

Vitamin D content of food and its contribution to vitamin D status: a brief overview and Australian focus

J. Liu, Photochem. Photobiol. Sci., 2012, 11, 1802 DOI: 10.1039/C2PP25150G

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