title: An evaluation of the vitamin D3 content in fish: Is the vitamin D content adequate to satisfy the dietary requirement for vitamin D?
abstract: It has been suggested that the major source of vitamin D should come from dietary sources and not sun exposure. However, the major fortified dietary source of vitamin D is milk which often does not contain at least 80% of what is stated on the label. Fish has been touted as an excellent source of vitamin D especially oily fish including salmon and mackerel. Little is known about the effect of various cooking conditions on the vitamin D content in fish. We initiated a study and evaluated the vitamin D content in several species of fish and also evaluated the effect of baking and frying on the vitamin D content. Surprisingly, farmed salmon had approximately 25% of the vitamin D content as wild salmon had. The vitamin D content in fish varied widely even within species. These data suggest that the tables that list the vitamin D content are out-of-date and need to be re-evaluated.
authors.affiliation: Vitamin D, Skin, and Bone Research Laboratory, Departments of Medicine and Physiology and Biophysics, 715 Albany Street, Boston University Medical Center, Boston, MA 02118, USA.
authors.forename: Z
authors.initials: Z
authors.lastname: Lu
authors.forename: T C
authors.initials: TC
authors.lastname: Chen
authors.forename: A
authors.initials: A
authors.lastname: Zhang
authors.forename: K S
authors.initials: KS
authors.lastname: Persons
authors.forename: N
authors.initials: N
authors.lastname: Kohn
authors.forename: R
authors.initials: R
authors.lastname: Berkowitz
authors.forename: S
authors.initials: S
authors.lastname: Martinello
authors.forename: M F
authors.initials: MF
authors.lastname: Holick
mesh_terms: D000818:Animals; D002762:Cholecalciferol / Q000032:analysis* / Q000096:biosynthesis*; D002851:Chromatography, High Pressure Liquid; D004032:Diet; D012474:Salmon / Q000378:metabolism*
chemical_list: D002762:Cholecalciferol