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• W2147419783 abstract "Humans derive most vitamin D from the action of sunlight in their skin. However, in view of the current Western lifestyle with most daily activities taking place indoors, sun exposure is often not sufficient for adequate vitamin D production. For this reason, dietary intake is also of great importance. Animal foodstuffs (e.g., fish, meat, offal, egg, dairy) are the main sources for naturally occurring cholecalciferol (vitamin D-3). This paper therefore aims to provide an up-to-date overview of vitamin D-3 content in various animal foods. The focus lies on the natural vitamin D-3 content because there are many countries in which foods are not regularly fortified with vitamin D. The published data show that the highest values of vitamin D are found in fish and especially in fish liver, but offal also provides considerable amounts of vitamin D. The content in muscle meat is generally much lower. Vitamin D concentrations in egg yolks range between the values for meat and offal. If milk and dairy products are not fortified, they are normally low in vitamin D, with the exception of butter because of its high fat content. However, as recommendations for vitamin D intake have recently been increased considerably, it is difficult to cover the requirements solely by foodstuffs." @default.
• W2147419783 created "2016-06-24" @default.
• W2147419783 creator A5028852643 @default.
• W2147419783 creator A5048443526 @default.
• W2147419783 date "2013-07-01" @default.
• W2147419783 modified "2023-10-17" @default.
• W2147419783 title "Natural Vitamin D Content in Animal Products" @default.
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• W2147419783 doi "https://doi.org/10.3945/an.113.003780" @default.
• W2147419783 hasPubMedCentralId "https://www.ncbi.nlm.nih.gov/pmc/articles/3941824" @default.
• W2147419783 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/23858093" @default.
• W2147419783 hasPublicationYear "2013" @default.
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