Vitamin D in foods: development of the US Department of Agriculture database

Abstract

Specific data on vitamin D2 and vitamin D3 are needed to enable the assessment of vitamin D dietary intake. These forms of the vitamin can occur in foods, both naturally or from fortification. The Nutrient Data Laboratory at the Beltsville Human Nutrition Research Center, Agricultural Research Service, US Department of Agriculture collaborated with vitamin D experts in an analytic project with 2 major goals: 1) to review and develop methods for analyzing a variety of food items for vitamin D content and 2) to sample and analyze foods considered to be major contributors of vitamin D. During 2007, analysts from up to 6 laboratories compared methods, made modifications in some cases, and validated results with quality-control samples of similar food types in preparation for the analysis of sampled foods. The Nutrient Data Laboratory has prioritized foods for analysis and has identified the following as important contributors of vitamin D: finfish and shellfish, naturally occurring sources, and fortified foods such as milk, calcium-fortified orange juice, breakfast cereals, American cheese, margarines, and yogurt. A nationwide multistage sampling plan was designed and conducted to select and procure representative sample units of all such foods. After analysis of these food samples and review of the results, acceptable values for vitamin D2 and D3 will be disseminated in the National Nutrient Database for Standard Reference (Internet: http://www.ars.usda.gov/nutrientdata).

Efficacy of food fortification on serum 25-hydroxyvitamin D concentrations: systematic review

“…The present review highlights the need for stronger data on food fortification. Future research should include analytic assessment of vitamin D food content with the use of qualitycontrol food materials (35), support for dose-response studies, and trials of food fortification in different age and ethnic groups with the use of different food matrixes. McKenna et al (17) Keane et al (15) Chee et al (14) et al (23) de Jong et al (24) Natri Daly EFFECT OF VITAMIN D-FORTIFIED FOODS ON 25(OH)D CONCENTRATIONS…”

Vitamin D2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation

“…23 Natural food sources for vitamin D include certain fish species, 24 egg, milk and mushrooms (Holden et al, 2008). Vitamin D exists as 25 two distinct forms: vitamin D 3 (cholecalciferol) is oily fish, egg and 26 red meat, and vitamin D 2 (ergocalciferol) is found in yeasts and 27 mushrooms (Shrapnel and Truswell, 2006).…”

Nutrition and Lifestyle Effects on Vitamin D Status

“…In a 2001 survey of milk obtained throughout the country, two-thirds of samples of skim (no fat), and 1 and 2% (low fat) milks had levels of vitamin D between 300 and 600 IU per quart. Two samples were above 600 IU and two samples were below 300 IU [96]. While most vitamin D levels in these milks fell between 300 and 600 IU and showed no samples with little or no fortification (as was reported in the early 1990s), the data do indicate that fortification can result in variable amounts of vitamin D, a situation that needs to be considered when interpreting dietary assessment data.…”

“…As discussed by Holden et al [96], several reports in the 1990s showed that fortified milk in the USA often fell below desirable fortification standards, many samples having very low levels, much less than the desired 400 IU per quart (0.95 l). In a 2001 survey of milk obtained throughout the country, two-thirds of samples of skim (no fat), and 1 and 2% (low fat) milks had levels of vitamin D between 300 and 600 IU per quart.…”

“…The USA has recently updated food composition data for vitamin D content in the US Department of Agriculture (USDA) database Standard Reference (SR) which is the authoritative source of food composition data for the USA [96]. The USDA National Nutrient Database was recently updated to incorporate the vitamin D content of nearly 3000 food entries, including mushrooms.…”