Naturally enhanced eggs as a source of vitamin D: A review

Barnkob, Line Lundbæk; Argyraki, Aikaterini; Jakobsen, Jette

doi:10.1016/j.tifs.2020.05.018

Cited by 20 publications

(25 citation statements)

References 83 publications

(115 reference statements)

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“…A research study showed an increase in vitD3 for eggs from free-range hens given accessibility to the sun (37). In a review, data produced for food composition tables by an LC-MS/MS method showed a content per 100 g ranging from 0.92-2.5 µg vitD3 and 0.13-1.0 µg 25-OHD3 (12). Thus our results are within this interval.…”

Section: Content Of Vitamin D Metabolites In Foodssupporting

confidence: 72%

Section: Quantification Of Fatmentioning

confidence: 99%

“…All rights reserved. Scenario 3: Data in Scenario 1 updated with data for vitD3 and 25-OHD3 in our foods from studies which investigated the effect of feeding 25-OHD3 for pigs and egg-laying hens (12,17,18).…”

Section: Quantification Of Fatmentioning

confidence: 99%

“…We know that the content of vitD3 and 25-OHD3 in eggs depends on feeding and exposure to UVB (12). Through feeding, there is a linear relationship between vitD3 in eggs and vitD3 in feed, while the content of 25-OHD3 seems to be an exponential regression (12). In the EU, 80 µg/kg feed is allowed either as 25-OHD3 or vitD3, this is the level used in e.g.…”

Section: Content Of Vitamin D Metabolites In Foodsmentioning

confidence: 99%

“…Content of vitamin D in meat, eggs, and milk depends on access to the sun, i.e. UVB, and content of vitamin D in the feed for pigs, hens, and cows (11)(12)(13)(14)(15). For fish, the content in the feed is a determinant in, e.g.…”

Section: Introductionmentioning

confidence: 99%

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

Jakobsen

Christensen

2021

JBMR Plus

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Vitamin D3, vitamin D2, 25-hydroxyvitamin D3 [25(OH)D 3 ], and 25-hydroxyvitamin D2 [25(OH)D 2 ]constitute the vitamin D activity in food. In general, vitamin D activity in food depends on the food's fat content, the feed the animals have been fed, and the animal's exposure to ultraviolet B (UVB) light. There are many gaps in our knowledge of 25-hydroxyvitamin D in food, including the amount present in different types of food, and the amount we process in our daily dietary intake. We aimed to assess the vitamin D vitamers in food (eggs, milk, dairy products, chicken, veal, beef, and pork) on the Danish market using accredited analytical methods. We then combined these data with existing Danish data, as well as with the information from the Danish Dietary Survey to estimate the dietary intake of vitamin D3 and of 25(OH)D 3 by Danes. We report the level of vitamin D in 10% minced pork from free-range pigs slaughtered in summer as 1.39 μg vitamin D3/100 g and 0.40 μg 25(OH)D 3 /100 g, which are significantly higher amounts (p < 0.001) than in early spring. The levels of vitamin D2 and 25(OH)D 2 are usually <0.05 μg/100 g, though in beef they are up to 0.14 μg/100 g. 25(OH)D 3 accounts for up to 100% in veal and 8% in fat from free-range pigs. In the Danish diet, the share of 25(OH)D 3 is 24% for children (4-17 years) and 18% for adults (18-75 years). Changes in animal-feeding strategy in the agriculture sector could change the share of 25(OH)D 3 to 11% and 12% if extra vitamin D3 is added to the feed, and the animals are exposed to sunlight or UVB lightlight. Replacing vitamin D3 by 25(OH)D 3 in the feed may result in a share of 25(OH)D 3 of 52% and 40%, respectively, in children and adults. These estimates are based on the assumption that vitamin D3 and 25(OH)D 3 contribute equally to the vitamin D activity.

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Section: Content Of Vitamin D Metabolites In Foodssupporting

confidence: 72%