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The Determination of Vitamin D3 and 25-Hydroxy Vitamin D3 in Fish and other Foods and the effect of dietary intake on an "at-risk" population
Project Code: ZB00033
There has been increased interest in the dietary intake of vitamin D and it’s role in human health in recent years. New data has indicated that the vitamin D content in meat, fish and other foods may be underestimated due to the presence of 25-hydroxy vitamin D which is reported to have a higher biological activity in humans. The vitamin D3 and 25-hydroxy vitamin D3 content of a range of foodstuffs has been determined to provide additional data to supplement that already available in national food tables and the results are presented. Levels of vitamin D3 ranged from 0.03 μg/100g in milk to 9.2 μg/100g in salmon. Significant levels of 25-hydroxy vitamin D3 were only found in oily fish such as pilchards and mackerel. As expected, oily fish were shown to be a good source of vitamin D.
In addition, the vitamin D3 and 25–hydroxy vitamin D3 content of a range of imported freshwater fish was determined to provide data to support earlier studies of the effect of vitamin D intake on disease factors in an “at-risk” population. Recent studies carried out by Dr Barbara Boucher of the Royal London Hospital provided evidence to show a link between vitamin D status and diabetes and related diseases in some Asian communities in the UK. Fish was a major part of their diet but the vitamin D content of the fish was not determined in the original study. Data obtained from the analysis of imported freshwater fish consumed by this population enables correlation of the earlier study data with dietary vitamin D intake from fish.
The Vitamin D3 and 25-hydroxy vitamin D3 in a range of imported fish is presented. Dr Boucher, whose support and contribution is gratefully acknowledged correlated these results with other clinical data and her conclusions are presented.
Levels of vitamin D in the imported fish samples ranged between 0.7 and 16.4 μg/100g with minimal change on cooking. No significant levels of 25-hydroxy vitamin D3 were found. Dietary vitamin D intake was shown to be a determinant of the vitamin D status of a sub-section of the study population (n=65), whose serum 25OHD3 levels were known. A statistical correlation was also found between dietary vitamin D intake and impaired glucose tolerance in the study group as a whole.
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