Contribution of Vitamin D2 and D3 and Their Respective 25-Hydroxy Metabolites to the Total Vitamin D Content of Beef and Lamb

Abstract

Background Red meat and meat products can contribute meaningfully to the mean daily intake of vitamin D. Beef and lamb can contain vitamin D3 and 25-hydroxyvitamin D3 (25(OH)D3) but also potentially vitamin D2 and 25-hydroxyvitamin D2 (25(OH)D2), all of which contribute to meat's vitamin D activity. Objective To measure vitamin D3, vitamin D2, 25(OH)D3 and 25(OH)D2 content of Irish beef and lamb. Methods Full striploin steaks (Longissimus dorsi) (n = 39) from beef cattle slaughtered in Winter, Spring, Summer and Autumn as well as lamb steaks (hind leg) from sheep slaughtered in Autumn (n = 8) were sourced and homogenized. The contents of all four vitamin D-related compounds were analysed using a liquid chromatography-tandem mass spectrometry method in conjunction with the National Institute of Standards and Technology's standard reference material no. 1546a-Meat Homogenate. The total vitamin D activity of meat was defined as: [vitamin D3 + (25(OH)D3 × 5) + vitamin D2 + (25(OH)D2 × 5)]. Results The median (inter-quartile range) total vitamin D activity of striploin beef steak (n = 39, irrespective of season) was 0.56 (0.37–0.91) μg/100 g. The content of all four vitamin D compounds in beef steak varied significantly (P < 0.0001) with season (n = 8–11/season group). Median total vitamin D activity of beef steak increased in a stepwise manner (P < 0.0001) from Winter to the following Autumn (increasing from 0.31 to 1.07 μg/100 g). The mean total vitamin D activity of lamb samples (n = 8) from Autumn was 0.47 μg/100 g. Conclusions About a third of the total vitamin D activity of Irish beef was attributable to its combined vitamin D2 and 25(OH)D2 content, estimates of which are largely or completely missed in food composition tables. There was significant seasonal variation in all four vitamin D compounds as well as in total vitamin D activity, which has implications for vitamin D nutrient claims for beef.

Natural Vitamin D in Food: To What Degree Does 25‐Hydroxyvitamin D Contribute to the Vitamin D Activity in Food?

“…in Norwegian beef (13.2% fat), which were sampled over a period of 25 months (42), striploin (3.37% fat) sampled in New Zealand during summer(43), and in striploin (12.1% fat) from beef raised in Ireland and slaughtered in July(35). The content of vitD2 and 25OHD2 is similar as reported in beef from Ireland by Cashman et al(44).Cashman et al(44) identified a seasonal variation, which could indicate a necessity to repeat sampling in winter to have a complete dataset for vitamin D in veal and beef on the Danish market. Furthermore, the high variation for vitD3 in minced beef (0.03-1.0 µg/100 g)(Table 5), should be included in such study.…”

“…( 34 ) The vitD2 and 25(OH)D 2 levels were similar to those reported in beef from Ireland by Cashman and colleagues. ( 43 ) Cashman and colleagues ( 43 ) identified a seasonal variation, which could indicate a necessity to repeat sampling in winter to have a complete data set for vitamin D levels in veal and beef on the Danish market. Furthermore, because of its high variation in vitD3, minced beef (0.03–1.0 μg/100 g; Table 5) should be included in such study.…”

Vitamin D and Cancer: An Historical Overview of the Epidemiology and Mechanisms

“…However, using dietary sources to assess vitamin D intake is problematic because diet generally accounts for less than 300 IU/d in the United States. Although meat is an important source of vitamin D as 25(OH)D [ 34 ], most food frequency tables do not include data on meat [ 35 ]. Some studies use personal or geographical solar UVB doses.…”

Global View of Per Capita Daily Vitamin D Supply Estimates as Proxy Measures for Vitamin D Intake Data

“…For example, we have recently shown that beef derived from cattle slaughtered in different seasons of the year within Ireland have significant differences in vitamin D and 25(OH)D contents. (47) Such UVB-induced differences in meat vitamin D content are likely to exist in countries around the globe that have dramatically different UV availability. The vitamin D content of fish and other animal-derived produce such as eggs, could also differ in some countries depending on UV availability and animal husbandry practices.…”