Vitamin D Fortification of Fluid Milk Products and Their Contribution to Vitamin D Intake and Vitamin D Status in Observational Studies—A Review

Abstract

Fluid milk products are systematically, either mandatorily or voluntarily, fortified with vitamin D in some countries but their overall contribution to vitamin D intake and status worldwide is not fully understood. We searched the PubMed database to evaluate the contribution of vitamin D-fortified fluid milk products (regular milk and fermented products) to vitamin D intake and serum or plasma 25-hydroxyvitamin D (25(OH)D) status in observational studies during 1993–2017. Twenty studies provided data on 25(OH)D status (n = 19,744), and 22 provided data on vitamin D intake (n = 99,023). Studies showed positive associations between the consumption of vitamin D-fortified milk and 25(OH)D status in different population groups. In countries with a national vitamin D fortification policy covering various fluid milk products (Finland, Canada, United States), milk products contributed 28–63% to vitamin D intake, while in countries without a fortification policy, or when the fortification covered only some dairy products (Sweden, Norway), the contribution was much lower or negligible. To conclude, based on the reviewed observational studies, vitamin D-fortified fluid milk products contribute to vitamin D intake and 25(OH)D status. However, their impact on vitamin D intake at the population level depends on whether vitamin D fortification is systematic and policy-based.

Effect of Hypervitaminosis D3 on Liver, Kidney Functions in White Rats

“…We have used the milk as a way to dissolve vitamin D 3 so that it can easily be given to the rats. (Itkonen et al, 2018;Leskauskaite et al, 2016) They con irmed that when vitamin D 3 forti ied milk products are manufactured, it is incorporated into dairy products in the emulsi ied form does not degrade. In addition, (Itkonen et al, 2018) indicated that the countries with a national vitamin D 3 forti ication policy for luid milk, milk products contribute substantially to vitamin D 3 intake and the excess of vitamin D 3 not caused by milk, but due to the vitamin in it.…”

“…(Itkonen et al, 2018;Leskauskaite et al, 2016) They con irmed that when vitamin D 3 forti ied milk products are manufactured, it is incorporated into dairy products in the emulsi ied form does not degrade. In addition, (Itkonen et al, 2018) indicated that the countries with a national vitamin D 3 forti ication policy for luid milk, milk products contribute substantially to vitamin D 3 intake and the excess of vitamin D 3 not caused by milk, but due to the vitamin in it. The results agree with the publication of (Gaafar et al, 2019) The results of Smith et al (2000) demonstrate that WBC count was a little lower in the groups in addition to no differences in MCV, MCH, MCHC and PLT at low concentrations in mice treated with some vitamin D 3 analogues three times a week for 55 weeks.…”

Prevalence and risk factors of hypovitaminosis D in pregnant Spanish women

“…One potential strategy for improving vitamin D status in the general population in our country would be to systematically fortify dairy products, such as milk and yogurt. In this regard, previous studies demonstrate that vitamin D-fortified milk products have a positive impact on vitamin D status 53 . Even so, more research is needed to explore the safety of vitamin D fortification, including the range of products and the doses of vitamin D added.…”

Photobiomodulation of the Visual System and Human Health

“…Calcitriol regulates a number of cellular pathways known to be central to cancer progression and risk [35]. Vitamin D was originally added to milk in order to reduce rickets (weakened bone especially obvious with weight-bearing bones like the femur, which caused kids to become bow-legged) that occurred especially in Black children in inner cities, where buildings block the sun [36]. progression and risk [35].…”