An epidemiological model of privational rickets and osteomalacia

Concentrations of vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked New Zealand beef and lamb

“…The results reported here support those of previous studies that have identified meat as a potentially significant source of vitamin D (Dunnigan andHenderson, 1997, Gibson andAshwell, 1997); a situation that has important nutritional implications in light of reports of less than optimal levels of vitamin D in various populations (e.g. Zittermann, 2003;Skeaff and Green, 2004;Green et al, 2004).…”

The nutritional adequacy of plant-based diets

“…However, there are richer alternative sources such as oily fish, margarine, fortified breakfast cereal and sunlight. Modifiers of Ca absorption such as phytic acid contributed by unrefined cereals, particularly in chapattis (unleavened breads), have been implicated in the causation of 'Asian rickets' (Dunnigan & Henderson, 1997). A high prevalence of rickets was noted in children reared on macrobiotic vegetarian diets (Dwyer et al 1979;Dagnelie et al 1990).…”

The role of red meat in the diet: nutrition and health benefits

“…Data suggest that per microgram vitamin D compound consumed, 25(OH)D 3 is approximately five times as effective as vitamin D 3 in elevating serum 25(OH)D 3 concentration (25,31) . It has also been suggested that components of meat protein may enhance the utilisation of vitamin D in man, particularly where exposure to sunshine is limited (26,32) . Many of the micronutrients found in red meat are currently found in low levels in various population groups.…”

“…The haem iron in red meat also enhances non-haem iron absorption from foods such as cereals, vegetables and pulses consumed at the same time (22) Meat and meat products contribute to 21 % of iron intake in adults (aged 19-64 years) (14,23) . Although there is currently no reference nutrient intake for the UK population aged 4-64 years (24,25) , the UK Scientific Committee for Nutrition has recently prepared a draft review on vitamin D (14,26) . This review recommends a reference nutrient intake for vitamin D of 10 µg/d for the UK population aged 4 years and over (14,26) .…”

“…Although there is currently no reference nutrient intake for the UK population aged 4-64 years (24,25) , the UK Scientific Committee for Nutrition has recently prepared a draft review on vitamin D (14,26) . This review recommends a reference nutrient intake for vitamin D of 10 µg/d for the UK population aged 4 years and over (14,26) . Meat and meat products contribute to 35 % of vitamin D intake in teenagers (11-18 years) and 30 % in adults (19-64 years) (14,23) .…”