Survey of vitamin D and 25-hydroxyvitamin D in traditional native Alaskan meats, fish, and oils

Abstract

A B S T R A C TGreater consumption of traditional foods has been associated with improved vitamin D status in Arctic and sub-Arctic populations, including Alaskan Native Americans. However, lack of vitamin D food composition data impairs epidemiological studies on health outcomes, and development of specific dietary recommendations. Vitamin D, including 25(OH)D 3 was quantified in samples of native fish, fish eggs, meats (caribou, goose, whale, seal) and traditionally prepared whale and seal oil collected from Alaskan tribes. Vitamin D 3 , 25(OH)D 3 , and vitamin D 2 were assayed in alkaline-saponified samples by UPLC-MS, after derivatization with 4-phenyl-1,2,4triazole-3,5-dione, with in-house control materials and/or NIST SRM ® 1546a Meat Homogenate included in each analytical batch. All but the land animals and bearded seal meat contained ≥2 μg vitamin D 3 /100 g, with > 10 μg/100 g in steelhead trout; dried sheefish, whitefish, smelt; smoked/dried salmon; fermented sheefish eggs; whale and seal oils. Large between-sample differences in bearded seal oil suggested possible effects of season and/or maturity on vitamin D content. 25(OH)D 3 was > 0.3 μg/100 g in many foods, notably smoked salmon, beluga whale skin/fat and oil and spotted seal (but not other seal) oil, with the highest levels in dried beluga whale meat, skin/fat, and oil (up to 1.2). Vitamin D 2 was < 0.2 μg/100 g in all foods. Research on the role of vitamin D intake and health requires reliable https://doi.

Determination of fatty acids and vitamins A, D and E intake through fish consumption

“…Vit D is found in higher amounts in seafood than in land animals. However, insufficient sun exposure and dietary intake lead to suboptimal vit D levels in many individuals (Phillips et al ., 2018). The deficiency of vit E, which is the first stage of antioxidant defence mechanism in fish, is associated with stress, diseases, and many metabolic reactions and physiological processes (Velez‐Alavez et al ., 2014).…”