title: Vitamin D content of food and its contribution to vitamin D status: a brief overview and Australian focus.
abstract: There are only a few natural foods that contain nutritionally significant quantities of vitamin D. These include egg yolk, some fatty fish, and in much lower concentrations, meat. The published values of the vitamin D content of food are summarised here and their contribution to dietary vitamin D intake is discussed, with particular reference to Australia. Dietary vitamin D is unlikely to reach the level recommended by the US Institute of Medicine. It is therefore concluded that dietary vitamin D will only be a component of vitamin D supply, with UV exposure and/or oral supplements continuing to be the main sources of vitamin D to maintain adequate status.
authors.affiliation: Faculty of Veterinary Science, The University of Sydney, NSW 2006, Australia. jerry.liu@sydney.edu.au
authors.forename: Jerry
authors.initials: J
authors.lastname: Liu
mesh_terms: D000363:Agaricales / Q000737:chemistry; D001315:Australia; D004530:Egg Yolk / Q000737:chemistry; D005504:Food Analysis; D006801:Humans; D008460:Meat / Q000032:analysis; D012867:Skin / Q000528:radiation effects; D014466:Ultraviolet Rays; D014807:Vitamin D / Q000032:analysis* / Q000378:metabolism
chemical_list: D014807:Vitamin D