Table of contents
- Summary table from 2014 Study
- 2014 study
- Cooked eggs about 8 X higher effective vitamin D when consider that already processed by the liver - June 2017
- Previously noted: Meat eaters had 8 ng higher vitamin D levels than vegetarians
- See also VitaminDWiki
- Google Scholar had 58 references of this study as of Dec 2019
Vitamin D IU / 100 gram due to including Calcidiol
|Food||previous||New total||% increase|
|Ribeye steak/roast, meat only, cooked||10.4||56||538 %|
|Chuck steak, meat only, cooked||11.2||59.2||528 %|
|Beef fat, cooked||15.6||88.8||569 %|
|Loin chops, meat only, cooked||10||80.8||569 %|
|Chicken dark meat, meat only, cooked||8.8||51.2||633 %|
|Chicken skin, cooked||15.6||86||551 %|
|Turkey dark and light meat, meat only, cooked||2.8||30||1071 %|
|Turkey skin, cooked||11.2||110||928 %|
|Egg, whole, large, raw||26||230||885 %|
Note: A medium egg effectively has 115 IU, Jumbo egg 165 IU; most of which is probably in the yoke
The above VitaminDWiki table summarizes the following study
Including Food 25-Hydroxyvitamin D in Intake Estimates May Reduce the Discrepancy
between Dietary and Serum Measures of Vitamin D Status
J Nutr. 2014 Mar 12.
Christine L. Taylor 4, TaylorCL3 at od.nih.gov Kristine Y. Patterson 5, Janet M. Roseland 5, Stephen A. Wise 6, Joyce M. Merkel 4, Pamela R. Pehrsson 5, and Elizabeth A. Yetley 4
4 Office of Dietary Supplements, National Institutes of Health, Bethesda, MD
5 Nutrient Data Laboratory, Agricultural Research Service, USDA, Beltsville, MD; and
6 National Institute of Standards and Technology, Department of Commerce, Gaithersburg, MD
The discrepancy between the commonly used vitamin D status measures-intake and serum 25-hydroxyvitamin D [25(OH)D] concentrations-has been perplexing. Sun exposure increases serum 25(OH)D concentrations and is often used as an explanation for the higher population-based serum concentrations in the face of apparently low vitamin D intake. However, sun exposure may not be the total explanation.
25(OH)D, a metabolite of vitamin D, is known to be present in animal-based foods.
It has been measured and reported only sporadically and is not currently factored into U.S. estimates of vitamin D intake. Previously unavailable preliminary USDA data specifying the 25(OH)D content of a subset of foods allowed exploration of the potential change in the reported overall vitamin D content of foods when the presence of 25(OH)D was included. The issue of 25(OH)D potency was addressed, and available commodity intake estimates were used to outline trends in projected vitamin D intake when 25(OH)D in foods was taken into account. Given the data available, there were notable increases in the total vitamin D content of a number of animal-based foods when potency-adjusted 25(OH)D was included, and in turn there was a potentially meaningful increase (1.7-2.9 μg or 15-30% of average requirement) in vitamin D intake estimates. The apparent increase could reduce discrepancies between intake estimates and serum 25(OH)D concentrations. The relevance to dietary interventions is discussed, and the need for continued exploration regarding 25(OH)D measurement is highlighted.
Table in PDF
Cooked eggs about 8 X higher effective vitamin D when consider that already processed by the liver - June 2017
Vitamin D₃ and 25-Hydroxyvitamin D₃ Content of Retail White Fish and Eggs in Australia
Nutrients. 2017 Jun 22;9(7). pii: E647. doi: 10.3390/nu9070647.
Dunlop E1, Cunningham J2, Sherriff JL3, Lucas RM4, Greenfield H5, Arcot J6, Strobel N7, Black LJ8.
Cooked caged eggs effective vitamin D = 7.7X: 4.6 (5 X 4 mcg + 0.6 mcg) / 0.6 mcg
Dietary vitamin D may compensate for inadequate sun exposure; however, there have been few investigations into the vitamin D content of Australian foods. We measured vitamin D₃ and 25-hydroxyvitamin D₃ (25(OH)D₃) in four species of white fish (barramundi, basa, hoki and king dory), and chicken eggs (cage and free-range), purchased from five Australian cities. Samples included local, imported and wild-caught fish, and eggs of varying size from producers with a range of hen stocking densities. Raw and cooked samples were analysed using high performance liquid chromatography with photodiode array. Limits of reporting were 0.2 and 0.1 μg/100 g for vitamin D₃ and 25(OH)D₃, respectively.
The vitamin D₃ content of cooked white fish ranged from <0.1 to 2.3 μg/100 g, and the 25(OH)D₃ content ranged from 0.3 to 0.7 μg/100 g.
The vitamin D₃ content of cooked cage eggs ranged from 0.4 to 0.8 μg/100 g, and the 25(OH)D₃ content ranged from 0.4 to 1.2 μg/100 g.
The vitamin D₃ content of cooked free-range eggs ranged from 0.3 to 2.2 μg/100 g, and the 25(OH)D₃ content ranged from 0.5 to 0.8 μg/100 g.
If, as has been suggested, 25(OH)D₃ has five times greater bioactivity than vitamin D₃, one cooked serve (100 g) of white fish, and one cooked serve of cage or free-range eggs (120 g) may provide 50% or 100%, respectively, of the current guidelines for the adequate intake of vitamin D (5 µg) for Australians aged 1-50 years.
This study does not reference the 2014 study
Download the PDF from VitaminDWiki
- Plasma concentrations of 25-hydroxyvitamin D in meat eaters, fish eaters, vegetarians and vegans: results from the EPIC-Oxford study Feb 2011
PDF is on ResearchGate
- Getting Vitamin D into your body
- Is HyD (25(OH)D) a better form of vitamin D for some animals and maybe humans with liver problems
- Vitamin D3 becomes Calcidiol which becomes Calcitriol
- Search VitaminDWiki for Calcidiol 452 results as of Dec 2016
- Vitamin D3 vs serum D3 (Calcitriol, HyD) – Jan 2012
- Nano-encapsulated of Vitamin D3, Calcidiol, calcitriol look promising, esp time release – Dec 2012
- Active form of vitamin D (calcitriol) cut in half the fractures following organ transplant – meta-analysis Aug 2011
- Calcidiol may be 5X more effective than Vitamin D3 – June 2012
- 130% more piglets after giving gilt Calcidiol, a form of vitamin D – Nov 2012
- Autocrine and Paracrine Actions of Vitamin D - Nov 2010
- Bones can activate vitamin D – July 2013
- Free-range chicken eggs have at least 3X more vitamin D – Oct 2013
- Mussels may have an equivalent of 2,000 IU of Vitamin D per 100 grams – Dec 2016
Google Scholar had 58 references of this study as of Dec 2019
- The National Osteoporosis Foundation’s position statement on peak bone mass development and lifestyle factors: a systematic review and implementation recommendations April 2016 - free PDF online
- Quantifying the vitamin D economy in the body - Heaney Jan 2015 Heaney in VitaminDWiki
- Role of the National Institute of Standards and Technology (NIST) in Support of the Vitamin D Initiative of the National Institutes of Health, Office of Dietary Supplements Sept 2017, free PDF online
- Dietary Whole Egg Consumption Attenuates Body Weight Gain and Is More Effective than Supplemental Cholecalciferol in Maintaining Vitamin D Balance in Type 2 Diabetic Rats Sept 2017
- Content and Variability of Vitamin D and Iodine in Processed Egg Products in the United States (U.S.) - Nov 2019
Short url = http://is.gd/VitDprocessing
There have actually been
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|13215||25(OH) egg content.jpg||admin 23 Dec, 2019 14:16||23.03 Kb||154|
|13214||Egg content.pdf||admin 23 Dec, 2019 14:16||3.32 Mb||103|
|11993||Eggs in Australia 2017.pdf||admin 20 May, 2019 01:35||1.35 Mb||139|
|11991||Simplified meat.jpg||admin 19 May, 2019 19:00||63.18 Kb||317|
|3705||Potency T1b.jpg||admin 18 Mar, 2014 15:12||62.89 Kb||3943|
|3704||Potency T1.jpg||admin 18 Mar, 2014 15:12||96.98 Kb||3842|
|3703||Potency adjusted.pdf||PDF 2014||admin 18 Mar, 2014 15:11||528.03 Kb||1095|