In this article we will be discussing a very common question: vitamin d 25 hydroxy foods. It’s quite a sensitive & complex subject, as such we will do our best at providing a clear and concise article to clear any doubts you may have.
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However, all these foods in addition contain the metabolite 25-hydroxyvitamin D (25OHD). Contents are typically very low in milk and fish (<0.1 microg/100 g), somewhat higher in meat and offal (0.2-0.4 microg/100 g) and up to 1 microg/100 g in egg yolk. Thus, the biological activity of 25OHD is greater than that of native vitamin D. However, there is as yet no consensus on the conversion factor that should be used for 25OHD to calculate vitamin D activity. If food contents and the higher potency of 25OHD are not included in dietary intake surveys, true vitamin D intake will be underestimate.
Symptoms And Health Risks Of Vitamin D Deficiency
Symptoms of bone pain and muscle weakness can mean you have a vitamin D deficiency. Yet, even without symptoms, too little vitamin D can pose health risks.
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Ficient vitamin D through sunlight in human subjects can be limited. Egg yolk, oily fish) naturally rich in vitamin D. Therefore, vitamin D-enriched foods via supplementing the animals’ diet with vitamin D or vitamin D fortification of foods have been proposed as strategies to increase vitamin D intake. Furthermore, evidence from randomised controlled trials indicated that a 25(OH)D3 oral supplement could be absorbed faster and more efficiently raise serum 25(OH)D concentration compared with vitamin D3 supplementation.
Further well-controlled studies are needed to assess the effects of 25(OH)D3 enriched or fortified foods in the general population and clinical patient.
Abstract
Sun exposure increases serum 25(OH)D concentrations and is often used as an explanation for the higher population-based serum concentrations in the face of apparently low vitamin D intake. 25(OH)D, a metabolite of vitamin D, is known to be present in animal-based foods.
It has been measured and reported only sporadically and is not currently factored into U.S. Estimates of vitamin D intake. Previously unavailable preliminary USDA data specifying the 25(OH)D content of a subset of foods allowed exploration of the potential change in the reported overall vitamin D content of foods when the presence of 25(OH)D was included. The issue of 25(OH)D potency was addressed, and available commodity intake estimates were used to outline trends in projected vitamin D intake when 25(OH)D in foods was taken into account.
The apparent increase could reduce discrepancies between intake estimates and serum 25(OH)D concentrations. The relevance to dietary interventions is discussed, and the need for continued exploration regarding 25(OH)D measurement is highlighted.