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

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

UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
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]


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
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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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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