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The Potential Role of Vitamin D Enhanced Foods in Improving Vitamin D Status

1
UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
2
UCD Conway Institute, University College Dublin, Belfield, Dublin 4, Ireland
*
Author to whom correspondence should be addressed.
Nutrients 2011, 3(12), 1023-1041; https://0-doi-org.brum.beds.ac.uk/10.3390/nu3121023
Received: 2 November 2011 / Revised: 23 November 2011 / Accepted: 6 December 2011 / Published: 16 December 2011
(This article belongs to the Special Issue Vitamin D)
Low vitamin D intake and status have been reported worldwide and many studies have suggested that this low status may be involved in the development of several chronic diseases. There are a limited number of natural dietary sources of vitamin D leading to a real need for alternatives to improve dietary intake. Enhancement of foods with vitamin D is a possible mode for ensuring increased consumption and thus improved vitamin D status. The present review examines studies investigating effects of vitamin D enhanced foods in humans and the feasibility of the approach is discussed. View Full-Text
Keywords: vitamin D; 25(OH)D; enhanced foods; fortification vitamin D; 25(OH)D; enhanced foods; fortification
MDPI and ACS Style

O’Mahony, L.; Stepien, M.; Gibney, M.J.; Nugent, A.P.; Brennan, L. The Potential Role of Vitamin D Enhanced Foods in Improving Vitamin D Status. Nutrients 2011, 3, 1023-1041.

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