Food-based solutions for vitamin D deficiency: putting policy into practice and the key role for research

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dc.contributor.authorHayes, Aoife
dc.contributor.authorCashman, Kevin D.
dc.contributor.funderDepartment of Health and Social Careen
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.contributor.funderSeventh Framework Programmeen
dc.date.accessioned2021-11-25T10:44:54Z
dc.date.available2021-11-25T10:44:54Z
dc.date.issued2016-10-25
dc.date.updated2021-11-25T10:12:34Z
dc.description.abstractRecent re-evaluations of dietary reference values (DRV) for vitamin D have established intake requirements between 10 and 20 µg/d. National nutrition surveys indicate that habitual mean intakes of vitamin D in the population are typically in the range 3–7 µg/d. As vitamin D supplementation will not be effective at a population level because the uptake is generally low, creative food-based solutions are needed to bridge the gap between current intakes and these new requirement values. The overarching aim of this review is to highlight how food-based solutions can have an important role in bridging this gap and counteracting vitamin D inadequacy in Europe and elsewhere. The present review initially briefly overviews very recent new European DRV for vitamin D and, while not in agreement on requirement estimates, how they point very clearly to the need for food-based solutions. The review discusses the need for traditional fortification of foods in the dairy and other sectors, and finally overviews recent advances in the area of biofortification of food with vitamin D. In conclusion, increasing vitamin D intakes across the population distribution is important from a public health perspective to reduce the high degree of inadequacy of vitamin D intake in Europe. Fortification, including biofortification, of a wider range of foods, which accommodate diversity, is likely to have the potential to increase vitamin D intakes across the population distribution. Research has had, and will continue to have, a key role in terms of developing food-based solutions and tackling vitamin D deficiency.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measures); Seventh Framework Programme (613977)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationHayes, A. and Cashman, K. D. (2016) 'Food-based solutions for vitamin D deficiency: putting policy into practice and the key role for research', Proceedings of the Nutrition Society, 76(1), pp. 54-63. doi: 10.1017/S0029665116000756en
dc.identifier.doi10.1017/S0029665116000756en
dc.identifier.eissn1475-2719
dc.identifier.endpage63en
dc.identifier.issn0029-6651
dc.identifier.issued1en
dc.identifier.journaltitleProceedings of the Nutrition Societyen
dc.identifier.startpage54en
dc.identifier.urihttps://hdl.handle.net/10468/12266
dc.identifier.volume76en
dc.language.isoenen
dc.publisherCambridge University Press on behalf of The Nutrition Societyen
dc.relation.ispartofThe Nutrition Society Irish Section 25th Annual Postgraduate Meeting, University College Cork, 11–12 February 2016
dc.relation.projectinfo:eu-repo/grantAgreement/EC/FP7::SP1::KBBE/613977/EU/Food-based solutions for Optimal vitamin D Nutrition and health through the life cycle/ODINen
dc.rights© 2016, the Authors. Published by Cambridge University Press on behalf of The Nutrition Society. This material is free to view and download for personal use only. Not for re-distribution, re-sale or use in derivative works.en
dc.subjectVitamin D deficiencyen
dc.subjectDietary reference valuesen
dc.subjectFortified fooden
dc.subjectFood-based solutionsen
dc.titleFood-based solutions for vitamin D deficiency: putting policy into practice and the key role for researchen
dc.typeArticle (peer-reviewed)en
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