Abstract:Background: Vitamin D plays an essential role in bone mineralisation and its deficiency is associated with several chronic diseases. Some studies have reported a deficient status of vitamin D in Spanish and European population. The present study aimed to assess vitamin D intake, dietary sources of this nutrient and its adequacy with respect to the dietary reference intakes (DRI) in a representative sample of Spanish adults. Methods: Four hundred and eighteen adults (aged 18-60 years) from 15 Spanish provinces … Show more
“…In Spain and Australia, some of the fluid milks on the market are fortified with vitamin D and studies conducted in these countries among the adult population showed that the contribution of milk to total vitamin D intake was 15–18%, with total intakes being 3.5 and 4.4 µg/day, respectively [ 16 , 17 ]. In a Canadian population-based study among adults, the total vitamin D intake was shown to be 5.6 µg/day among females and 4.8 µg/day among males, and milk contributed 48% of the total vitamin D intake among females and 63% among males [ 33 ].…”
Section: Resultsmentioning
confidence: 99%
“…In the United States, fluid milks can be fortified with vitamin D by around 1 µg/100 g; the fortification is not mandate at the federal level, but most states mandate fortification [ 12 ]. In other countries, such as United Kingdom, Ireland, Spain, and Australia, the fortification is not systematic, but there is a varying number of vitamin D-fortified milk products available [ 13 , 14 , 15 , 16 , 17 ]. However, data on their proportion to the total amount of dairy products in different countries is not easily accessed due to fluctuations in the market.…”
Fluid milk products are systematically, either mandatorily or voluntarily, fortified with vitamin D in some countries but their overall contribution to vitamin D intake and status worldwide is not fully understood. We searched the PubMed database to evaluate the contribution of vitamin D-fortified fluid milk products (regular milk and fermented products) to vitamin D intake and serum or plasma 25-hydroxyvitamin D (25(OH)D) status in observational studies during 1993–2017. Twenty studies provided data on 25(OH)D status (n = 19,744), and 22 provided data on vitamin D intake (n = 99,023). Studies showed positive associations between the consumption of vitamin D-fortified milk and 25(OH)D status in different population groups. In countries with a national vitamin D fortification policy covering various fluid milk products (Finland, Canada, United States), milk products contributed 28–63% to vitamin D intake, while in countries without a fortification policy, or when the fortification covered only some dairy products (Sweden, Norway), the contribution was much lower or negligible. To conclude, based on the reviewed observational studies, vitamin D-fortified fluid milk products contribute to vitamin D intake and 25(OH)D status. However, their impact on vitamin D intake at the population level depends on whether vitamin D fortification is systematic and policy-based.
“…In Spain and Australia, some of the fluid milks on the market are fortified with vitamin D and studies conducted in these countries among the adult population showed that the contribution of milk to total vitamin D intake was 15–18%, with total intakes being 3.5 and 4.4 µg/day, respectively [ 16 , 17 ]. In a Canadian population-based study among adults, the total vitamin D intake was shown to be 5.6 µg/day among females and 4.8 µg/day among males, and milk contributed 48% of the total vitamin D intake among females and 63% among males [ 33 ].…”
Section: Resultsmentioning
confidence: 99%
“…In the United States, fluid milks can be fortified with vitamin D by around 1 µg/100 g; the fortification is not mandate at the federal level, but most states mandate fortification [ 12 ]. In other countries, such as United Kingdom, Ireland, Spain, and Australia, the fortification is not systematic, but there is a varying number of vitamin D-fortified milk products available [ 13 , 14 , 15 , 16 , 17 ]. However, data on their proportion to the total amount of dairy products in different countries is not easily accessed due to fluctuations in the market.…”
Fluid milk products are systematically, either mandatorily or voluntarily, fortified with vitamin D in some countries but their overall contribution to vitamin D intake and status worldwide is not fully understood. We searched the PubMed database to evaluate the contribution of vitamin D-fortified fluid milk products (regular milk and fermented products) to vitamin D intake and serum or plasma 25-hydroxyvitamin D (25(OH)D) status in observational studies during 1993–2017. Twenty studies provided data on 25(OH)D status (n = 19,744), and 22 provided data on vitamin D intake (n = 99,023). Studies showed positive associations between the consumption of vitamin D-fortified milk and 25(OH)D status in different population groups. In countries with a national vitamin D fortification policy covering various fluid milk products (Finland, Canada, United States), milk products contributed 28–63% to vitamin D intake, while in countries without a fortification policy, or when the fortification covered only some dairy products (Sweden, Norway), the contribution was much lower or negligible. To conclude, based on the reviewed observational studies, vitamin D-fortified fluid milk products contribute to vitamin D intake and 25(OH)D status. However, their impact on vitamin D intake at the population level depends on whether vitamin D fortification is systematic and policy-based.
“…The production of vitamin D in the skin is the most important source of vitamin D and depends on the intensity of UV irradiation and exposure. Vitamin D can also be provided to a small extent in the diet, being mainly present in fish oils and fortified dairy products [ 52 ]. Fig.…”
Section: Hormonal Factors That Affect Pi Balancementioning
Inorganic phosphate (Pi) is an abundant element in the body and is essential for a wide variety of key biological processes. It plays an essential role in cellular energy metabolism and cell signalling, e.g. adenosine and guanosine triphosphates (ATP, GTP), and in the composition of phospholipid membranes and bone, and is an integral part of DNA and RNA. It is an important buffer in blood and urine and contributes to normal acid-base balance. Given its widespread role in almost every molecular and cellular function, changes in serum Pi levels and balance can have important and untoward effects. Pi homoeostasis is maintained by a counterbalance between dietary Pi absorption by the gut, mobilisation from bone and renal excretion. Approximately 85% of total body Pi is present in bone and only 1% is present as free Pi in extracellular fluids. In humans, extracellular concentrations of inorganic Pi vary between 0.8 and 1.2 mM, and in plasma or serum Pi exists in both its monovalent and divalent forms (H2PO4− and HPO42−). In the intestine, approximately 30% of Pi absorption is vitamin D regulated and dependent. To help maintain Pi balance, reabsorption of filtered Pi along the renal proximal tubule (PT) is via the NaPi-IIa and NaPi-IIc Na+-coupled Pi cotransporters, with a smaller contribution from the PiT-2 transporters. Endocrine factors, including, vitamin D and parathyroid hormone (PTH), as well as newer factors such as fibroblast growth factor (FGF)-23 and its coreceptor α-klotho, are intimately involved in the control of Pi homeostasis. A tight regulation of Pi is critical, since hyperphosphataemia is associated with increased cardiovascular morbidity in chronic kidney disease (CKD) and hypophosphataemia with rickets and growth retardation. This short review considers the control of Pi balance by vitamin D, PTH and Pi itself, with an emphasis on the insights gained from human genetic disorders and genetically modified mouse models.
“…Fish, egg yolk, cheese, and mushrooms are the only dietary sources that contain natural vitamin D (12). Among these, fish has, in general, the highest content of vitamin D (12,13) and is the major natural food source in many populations within (14)(15)(16)(17) and outside of (18,19) Europe. Other significant food sources are fortified items such as margarine, skimmed milk, and orange juice (20,21).…”
Results: Seven articles and 2 unpublished study data sets with 640 subjects and 14 study groups met the inclusion criteria and were included in this meta-analysis. Compared with controls, the consumption of fish increased 25(OH)D concentrations, on average, by 4.4 nmol/L (95% CI: 1.7, 7.1 nmol/L; P , 0.0001, I 2 = 25%; 9 studies).The type of the fish also played a key role: the consumption of fatty fish resulted in a mean difference of 6.8 nmol/L (95% CI: 3.7, 9.9 nmol/L; P , 0.0001, I 2 = 0%; 7 study groups), whereas for lean fish the mean difference was 1.9 nmol/L (95% CI: 22.3, 6.0 nmol/L; P , 0.38, I 2 = 37%; 7 study groups). Short-term studies (4-8 wk) showed a mean difference of 3.8 nmol/L (95% CI: 0.6, 6.9 nmol/L; P , 0.02, I 2 = 38%; 10 study groups), whereas in long-term studies (w6 mo) the mean difference was 8.3 nmol/L (95% CI: 2.1, 14.5 nmol/L; P , 0.009, I 2 = 0%; 4 study groups). Conclusion: As the major food source of vitamin D, fish consumption increases concentrations of 25(OH)D, although recommended fish intakes cannot optimize vitamin D status.Am J Clin Nutr 2015;102:837-47.
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