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Nutrients 2011, 3(12), 1023-1041; doi:10.3390/nu3121023
Review

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

1,2
,
1,2
,
1
,
1
 and
1,2,*
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.
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)
View Full-Text   |   Download PDF [205 KB, uploaded 16 December 2011]

Abstract

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.
Keywords: vitamin D; 25(OH)D; enhanced foods; fortification vitamin D; 25(OH)D; enhanced foods; fortification
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).
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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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