Using food fortification to improve vitamin D bioaccessibility and intakes

Area of Science:

• Nutritional Science
• Public Health
• Food Science

Background:

• Low vitamin D levels are prevalent globally due to limited UVB exposure and few natural food sources.
• Food fortification is a proven strategy to increase vitamin D intake and status, especially in countries with mandatory policies.

Purpose of the Study:

• To review data modeling and intervention trials on vitamin D fortification safety and efficacy.
• To synthesize literature on strategies to enhance vitamin D bioavailability through food composition manipulation.
• To examine randomized controlled trials on the long-term impact of fortification on vitamin D status.

Main Methods:

• Data modeling studies to assess vitamin D intake trends with fortification.
• Randomized controlled trials (RCTs) evaluating vitamin D bioavailability from different food matrices.
• In vitro and human postprandial studies investigating the effects of food composition on vitamin D absorption.

Main Results:

• Food fortification significantly increases vitamin D intakes; mandatory policies correlate with higher status.
• Vitamin D2 bioavailability varies by food, while vitamin D3 is generally well-absorbed.
• Olive oil enhances vitamin D3 absorption in vitro; human studies show mixed results depending on formulation and participant status.

Conclusions:

• Urgent action is needed to address widespread vitamin D deficiency.
• Tailored, country-specific food fortification strategies are essential.
• Further research into food composition and fortification methods can optimize vitamin D bioavailability and public health.