There is a need for food-based solutions for preventing vitamin D deficiency. Vitamin D 3 (D 3 ) is mainly used in fortified food products, although the production of vitamin D 2 (D 2 ) is more cost-effective, and thus may hold opportunities. We investigated the bioavailability of D 2 from UV-irradiated yeast present in bread in an 8-week randomised-controlled trial in healthy 20-37-year-old women (n 33) in Helsinki (60°N) during winter (February-April) 2014. Four study groups were given different study products (placebo pill and regular bread = 0 µg , but also that such strategies use a range of foods to accommodate dietary diversity (3) . Although D 3 is the most commonly used vitamer in fortified products in Europe currently (2) , use of D 2 as a fortificant may also have some advantages. For example, it may be important for vegetarians, vegans and those with cultural considerations who would not benefit from animal-derived sources of vitamin D, whether as foods or supplements. The production of plantderived D 2 could be more cost-effective than production of D 3 . Finally, although the potential for biofortification of animalderived foods has been proposed as food-based solutions for vitamin D deficiency (3,4) , there is also potential for D 2 -biofortified foods such as those arising from UVB irradiation of mushrooms and baker's yeast, which have been shown to stimulate their endogenous D 2 content. As yet, these are not very common in

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