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Vitamin D from animal increases 6X when consider that already processed by animal livers

Summary table from 2014 Study

Vitamin D IU / 100 gram due to including Calcidiol

   Food previousNew total% increase
Ribeye steak/roast, meat only, cooked 10.456538 %
Chuck steak, meat only, cooked11.259.2528 %
Beef fat, cooked15.688.8569 %
Loin chops, meat only, cooked1080.8 569 %
Chicken dark meat, meat only, cooked8.851.2 633 %
Chicken skin, cooked15.6 86551 %
Turkey dark and light meat, meat only, cooked2.830 1071 %
Turkey skin, cooked11.2110928 %
Egg, whole, large, raw26230 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


2014 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.

PMID: 24623845
Simplified table
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Table in PDF


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 Download the PDF from VitaminDWiki

VitaminDWiki updated a chart for processing of Vitamin D as a result of this paper
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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


Previously noted: Meat eaters had 8 ng higher vitamin D levels than vegetarians


See also VitaminDWiki

Calcitriol category listing has 46 items along with related searches

Google Scholar had 58 references of this study as of Dec 2019

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Created by admin. Last Modification: Monday December 23, 2019 14:28:57 GMT-0000 by admin. (Version 53)

Vitamin D from animal increases 6X when consider that already processed by animal livers        

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ID Name Comment Uploaded Size Downloads
13215 25(OH) egg content.jpg admin 23 Dec, 2019 14:16 23.03 Kb 38
13214 Egg content.pdf admin 23 Dec, 2019 14:16 3.32 Mb 10
11993 Eggs in Australia 2017.pdf admin 20 May, 2019 01:35 1.35 Mb 65
11991 Simplified meat.jpg admin 19 May, 2019 19:00 63.18 Kb 187
3705 Potency T1b.jpg admin 18 Mar, 2014 15:12 62.89 Kb 3825
3704 Potency T1.jpg admin 18 Mar, 2014 15:12 96.98 Kb 3726
3703 Potency adjusted.pdf PDF 2014 admin 18 Mar, 2014 15:11 528.03 Kb 981
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