Expert opinion
VIDEO: A Case for More Vitamin D in Later Years
21 August 2017
In this video, Lucy shares an exciting area of research that points to the importance of vitamin D in the aging process.
09 January 2013
According to a new review, many sections of the population are still not getting enough vitamin D despite opportunities for enhancing intakes via fortified foods and supplements.
This review analyzed studies on vitamin D intake and blood concentrations in the US and Canada (1). The results showed that while 60% of vitamin D intakes in both countries come from fortified foods, e.g. milk, there is low consumption of such products by key sections of the population. Neither country has population mean intakes that meet the current estimated average requirement (EAR) level of 400 IU. Caucasians had the highest average vitamin D levels followed by Hispanics, while African Americans had the lowest average levels, showing the lowest intakes of vitamin D on top of a reduced potential for adequate sun-induced synthesis of vitamin D due to having dark skin.
The researchers commented that alternative foods may offer fortification potential for vitamin D to help increase intakes of the vitamin among sections of the population that need it most. “Bio-addition” – the addition of vitamin D-rich food to animal feed during production, or the manipulation of food after harvesting or before processing (e.g. edible mushrooms exposed to UV light) – may provide a wider range of foods containing vitamin D, and thus appeal to differing preferences, cultures and possibly economic statuses.
Fortification practices are different in the US and Canada: the former has a voluntary approach while the latter stresses mandatory fortification. Nevertheless, both are similar in providing fortified foods with proven efficacy. A number of foods are allowed to be fortified with vitamin D, including fluid milk, soy beverage products, ready-to-eat breakfast cereal, enriched rice, calcium-fortified 100% fruit juice, enriched cornmeal products, yogurt, cheese and cheese products, meal replacements, margarine, and infant formula. Some scientists have called into question the adequacy of foods fortified with vitamin D in meeting the needs of all race, gender and age groups.
21 August 2017
In this video, Lucy shares an exciting area of research that points to the importance of vitamin D in the aging process.
1 October 2014
Fruit and vegetables make an important contribution to health, partly due to the phytonutrient composition, such as carotenoids and polyphenols.
1 July 2014
It has long been known that vitamin K, which is involved as a coenzyme in the production of coagulation factors, is essential to the regulation of blood coagulation. But vitamin K also fulfils an important role in the activation of certain enzymes which, together with vitamin D, regulate metabolism and can combat the hardening of soft tissues such as blood vessels and help slow bone demineralization. In recent years interest in this vitamin has grown considerably following the discovery of other potentially health-promoting properties. Attention centers on research into the function of vitamin-K-dependent enzymes (Gla proteins), which are found in bones and teeth as well as in blood vessel linings, the brain and other soft tissues, where they appear to regulate cell division and cell differentiation, among other things. Studies indicate that a sufficient intake of vitamin K could help prevent the occurrence of atherosclerosis, osteoporosis, insulin resistance and inflammation of the joints, and above all could protect against the age-related loss of cognitive abilities.