Vitamin D fortification and its roles on human health

Document Type : Review Article

Authors

M.Sc. Students of Animal Physiology, Department of Animal Science, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

Abstract

Numerous studies examining the status of vitamin D in the diet in many countries around the world have shown that in terms of nutrition, most countries do not have a favorable situation in this area. One of the important biological functions of vitamin D is to control the absorption, transport, and deposition of calcium, and to lesser extent phosphorus, in the process of bone mineralization. Vitamin D is an essential fat-soluble vitamin that plays important role in skeletal and non-skeletal organs, including the prevention of chronic diseases such as diabetes, cardiovascular disease, autoimmune disorders, and cancer. One way to get this vitamin is to take it through food, while only a limited number of foods naturally contain high amounts of vitamin D, so a deficiency of this vitamin has always been reported and the enrichment of food consumed by humans from it is a common method used to overcome such deficiencies in food micronutrients. Dairy products, especially milk, are an ideal choice for fortification with vitamin D, calcium, and sometimes other minerals.

Keywords

References

Daly, R.M., Bass, S., and Nowson, C. (2006). “Long-term effects of calcium–vitamin-D3-fortified milk on bone geometry and strength in older men.” Bone, 39(4), 946-953.‏
Emadzadeh, M., Rashidmayvan, M., Sahebi, R., Sadeghi, R., Ferns, G.A., and et al. (2020). “The effect of vitamin D fortified products on anthropometric indices: A systematic review and meta-analysis.” Complementary Therapies in Clinical Practice, 101242.‏
Faulkner, H., Hussein, A., Foran, M., and Szijarto, L. (2000). “A Survey of Vitamin A and D Contents of Fortified Fluid Milk in Ontario.” Journal of Dairy Science, 83(6), 1210-1216.
Gasparri, C., Perna, S., Spadaccini, D., Alalwan, T., Girometta, C., and et al. (2019). “Is vitamin D-fortified yogurt a value-added strategy for improving human health? A systematic review and meta-analysis of randomized trials.” Journal of Dairy Science, 102(10), 8587-8603.‏
Hicks, T., Hansen, A.P., and Rushing, J.E. (1996). “Procedures used by North Carolina dairies for vitamins A and D fortification of milk.”Journal of dairy science, 79(2), 329-333.‏
Holick, M.F. (2007). “Vitamin D deficiency.” New England Journal of Medicine, 357(3), 266-281.‏
Jayaratne, N., Hughes, M.C.B., Ibiebele, T.I., van den Akker, S., and van der Pols, J.C. (2013). “Vitamin D intake in Australian adults and the modeled effects of milk and breakfast cereal fortification.” Nutrition, 29(7-8), 1048-1053.‏
Kruger, M.C., Schollum, L.M., Kuhn-Sherlock, B., Hestiantoro, A., Wijanto, P., and et al. (2010). “The effect of a fortified milk drink on vitamin D status and bone turnover in post-menopausal women from South East Asia.” Bone, 46(3), 759-767.‏
Laaksi, I.T., Ruohola, J.S., Ylikomi, T.J., Auvinen, A., Haataja, R.I., and et al. (2006). “Vitamin D fortification as public health policy: significant improvement in vitamin D status in young Finnish men.” European Journal of Clinical Nutrition, 60(8), 1035-1038.‏
Lamberg-Allardt, C. (2006). “Vitamin D in foods and as supplements.” Progress in Biophysics and Molecular Biology, 92(1), 33-38.‏
Neyestani, T.R., Hajifaraji, M., Omidvar, N., Eshraghian, M.R., Shariatzadeh, Nand et al. (2012). “High prevalence of vitamin D deficiency in school-age children in Tehran, 2008: a red alert.” Public Health Nutrition, 15(2), 324–330.
Ross, A., Manson, J., Abrams, S., Aloia, J., Brannon, P., and et al. (2011). “The 2011 Report on Dietary Reference Intakes for Calcium and Vitamin D from the Institute of Medicine: What Clinicians Need to Know.” The Journal of Clinical Endocrinology & Metabolism, 96(1), 53-58.
Sharifan, P., Bagherniya, M., Bajgiran, M.M., Safarian, M., Vatanparast, H., and et al. (2021). “The efficacy of dairy products fortified with nano-encapsulated vitamin D3 on physical and mental aspects of the health in obese subjects; the protocol of the SUVINA trial.” Translational Metabolic Syndrome Research, 4, 1-9.‏
Syama, M.A., Arora, S., Gupta, C., Sharma, A., and Sharma, V. (2019). “Enhancement of vitamin D2 stability in fortified milk during light exposure and commercial heat treatments by complexation with milk proteins.” Food Bioscience, 29, 17-23.‏
Weckel, K.G. (1941). “Vitamin D in milk–A review.” Journal of dairy science, 24(5), 445-462.‏
Zahedirad, M., Asadzadeh, S., Nikooyeh, B., Neyestani, T.R., Khorshidian, N., and et al. (2019). “Fortification aspects of vitamin D in dairy products: A review study.” International Dairy Journal, 94, 53-64.‏

Files

Share

How to cite

Statistics