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Availability of consumer sources of dietary vitamin D (630.3)
Author(s) -
Plawecki Karen,
ChapmanNovakofski Karen,
Dahl Wendy,
Meck Higgins Mary,
Hongu Nobuko Kay,
Horacek Tanya,
Tobey Lauren,
Belluomini Mary,
Qualls Jennifer,
Vadala Amanda
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.630.3
Subject(s) - fortification , vitamin , food science , vitamin d and neurology , nutrition facts label , environmental health , zoology , medicine , chemistry , biology , endocrinology
An environmental survey on vitamin D availability was conducted in a sample of supermarkets, and discount, high‐end and mega‐stores winter 2012‐13 in investigators’ locales. A survey was developed and pilot‐tested to identify food items fortified or with naturally occurring vitamin D. Surveyors recorded each of these foods or added additional items or brands found. Among foods with vitamin D in Nutrition Facts labels (n=4567) cereals and dairy foods were the most frequently available vitamin D options (39.8% and 33%, respectively) Vitamin D quantities in foods per serving were mainly either 40 (or 10% RDI) or 100 International Units (43.3% of foods or 22.9%, respectively). Significant difference (p<0.001) was found in mean %RDI of vitamin D content of foods based on latitude above 41° (North 17.1%±8.3, South 16.0%±8.8). Mean vitamin D %RDI was significantly lower in megastores vs. other stores (15.5%±8.4 vs. 17.1%±8.7). Diverse food sources and fortification levels reinforce the need for consumers to check labels to foster adequate intake.