Survey of Current Vitamin D Food Fortification Practices in the United States and Canada.

J Steroid Biochem Mol Biol. 2012 Oct 23.
Calvo MS, Whiting SJ.
Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Department of Health and Human Services 8301 Muirkirk Road, Laurel, Maryland USA 20708. Electronic address: mona.calvo at fda.hhs.gov.

Widespread poor vitamin D status in all age and gender groups in the United States (USA) and Canada increases the need for new food sources. Currently ? 60% of the intake of vitamin D from foods is from fortified foods in these countries. Those groups in greatest need are consuming significantly lower amounts of commonly fortified foods such as milk. Both countries allow voluntary vitamin D fortification of some other foods, although in Canada this practice is only done on a case-by-case basis.

Novel approaches to vitamin D fortification of food in both countries now include "bio-addition" in which food staples are fortified through the addition of another vitamin D-rich food to animal feed during production, or manipulation of food post-harvest or pre-processing.

These bio-addition approaches provide a wider range of foods containing vitamin D, and thus appeal to differing preferences, cultures and possibly economic status. An example is the post-harvest exposure of edible mushrooms to ultraviolet light. However, further research into safety and efficacy of bio-addition needs to be established in different target populations.

Copyright © 2012. Published by Elsevier Ltd. PMID: 23104118
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See also web

• Each egg from Farm in Canada has 200 IU of vitamin D Nov 2012
  "Feed for the hens is supplemented with plant-sourced vitamin D, said Vanderkooi. The supplement is produced by Montreal specialty yeast producer Lallemand."
  Most likely Vitamin D2, rather than the much better D3
  Only sold locally. Costs about 50 cents more per dozen.