Vitamin D Biofortification of Pork May Offer a Food-Based Strategy to Increase Vitamin D Intakes in the UK Population

Hypovitaminosis D is prevalent worldwide, with many populations failing to achieve the recommended nutrient intake (RNI) for vitamin D (10–20 μg/day). Owing to low vitamin D intakes, limited exposure to ultraviolet-B (UVB) induced dermal synthesis, lack of mandatory fortification and poor uptake in...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Holly R. Neill, Chris I. R. Gill, Emma J. McDonald, W. Colin McRoberts, L. Kirsty Pourshahidi
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	cholecalciferol 25-hydroxyvitamin D (25(OH)D) National Diet and Nutrition Survey dietary modeling bio-addition meat Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/6670e541f39648b49235be1678c8ee1d
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:6670e541f39648b49235be1678c8ee1d
record_format	dspace
spelling	oai:doaj.org-article:6670e541f39648b49235be1678c8ee1d2021-12-03T13:29:40ZVitamin D Biofortification of Pork May Offer a Food-Based Strategy to Increase Vitamin D Intakes in the UK Population2296-861X10.3389/fnut.2021.777364https://doaj.org/article/6670e541f39648b49235be1678c8ee1d2021-12-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fnut.2021.777364/fullhttps://doaj.org/toc/2296-861XHypovitaminosis D is prevalent worldwide, with many populations failing to achieve the recommended nutrient intake (RNI) for vitamin D (10–20 μg/day). Owing to low vitamin D intakes, limited exposure to ultraviolet-B (UVB) induced dermal synthesis, lack of mandatory fortification and poor uptake in supplement advice, additional food-based strategies are warranted to enable the UK population to achieve optimal vitamin D intakes, thus reducing musculoskeletal risks or suboptimal immune functioning. The aims of the current study were to (1) determine any changes to vitamin D intake and status over a 9-year period, and (2) apply dietary modeling to predict the impact of vitamin D biofortification of pork and pork products on population intakes. Data from the UK National Diet and Nutrition Survey (Year 1–9; 2008/09–2016/17) were analyzed to explore nationally representative mean vitamin D intakes and 25-hydroxyvitamin D (25(OH)D) concentrations (n = 13,350). Four theoretical dietary scenarios of vitamin D pork biofortification were computed (vitamin D content +50/100/150/200% vs. standard). Vitamin D intake in the UK population has not changed significantly from 2008 to 2017 and in 2016/17, across all age groups, 13.2% were considered deficient [25(OH)D <25 nmol/L]. Theoretically, increasing vitamin D concentrations in biofortified pork by 50, 100, 150, and 200%, would increase vitamin population D intake by 4.9, 10.1, 15.0, and 19.8% respectively. When specifically considering the impact on gender and age, based on the last scenario, a greater relative change was observed in males (22.6%) vs. females (17.8%). The greatest relative change was observed amongst 11–18 year olds (25.2%). Vitamin D intakes have remained stable in the UK for almost a decade, confirming that strategies are urgently required to help the population achieve the RNI for vitamin D. Biofortification of pork meat provides a proof of concept, demonstrating that animal-based strategies may offer an important contribution to help to improve the vitamin D intakes of the UK population, particularly adolescents.Holly R. NeillChris I. R. GillEmma J. McDonaldW. Colin McRobertsL. Kirsty PourshahidiFrontiers Media S.A.articlecholecalciferol25-hydroxyvitamin D (25(OH)D)National Diet and Nutrition Surveydietary modelingbio-additionmeatNutrition. Foods and food supplyTX341-641ENFrontiers in Nutrition, Vol 8 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	cholecalciferol 25-hydroxyvitamin D (25(OH)D) National Diet and Nutrition Survey dietary modeling bio-addition meat Nutrition. Foods and food supply TX341-641
spellingShingle	cholecalciferol 25-hydroxyvitamin D (25(OH)D) National Diet and Nutrition Survey dietary modeling bio-addition meat Nutrition. Foods and food supply TX341-641 Holly R. Neill Chris I. R. Gill Emma J. McDonald W. Colin McRoberts L. Kirsty Pourshahidi Vitamin D Biofortification of Pork May Offer a Food-Based Strategy to Increase Vitamin D Intakes in the UK Population
description	Hypovitaminosis D is prevalent worldwide, with many populations failing to achieve the recommended nutrient intake (RNI) for vitamin D (10–20 μg/day). Owing to low vitamin D intakes, limited exposure to ultraviolet-B (UVB) induced dermal synthesis, lack of mandatory fortification and poor uptake in supplement advice, additional food-based strategies are warranted to enable the UK population to achieve optimal vitamin D intakes, thus reducing musculoskeletal risks or suboptimal immune functioning. The aims of the current study were to (1) determine any changes to vitamin D intake and status over a 9-year period, and (2) apply dietary modeling to predict the impact of vitamin D biofortification of pork and pork products on population intakes. Data from the UK National Diet and Nutrition Survey (Year 1–9; 2008/09–2016/17) were analyzed to explore nationally representative mean vitamin D intakes and 25-hydroxyvitamin D (25(OH)D) concentrations (n = 13,350). Four theoretical dietary scenarios of vitamin D pork biofortification were computed (vitamin D content +50/100/150/200% vs. standard). Vitamin D intake in the UK population has not changed significantly from 2008 to 2017 and in 2016/17, across all age groups, 13.2% were considered deficient [25(OH)D <25 nmol/L]. Theoretically, increasing vitamin D concentrations in biofortified pork by 50, 100, 150, and 200%, would increase vitamin population D intake by 4.9, 10.1, 15.0, and 19.8% respectively. When specifically considering the impact on gender and age, based on the last scenario, a greater relative change was observed in males (22.6%) vs. females (17.8%). The greatest relative change was observed amongst 11–18 year olds (25.2%). Vitamin D intakes have remained stable in the UK for almost a decade, confirming that strategies are urgently required to help the population achieve the RNI for vitamin D. Biofortification of pork meat provides a proof of concept, demonstrating that animal-based strategies may offer an important contribution to help to improve the vitamin D intakes of the UK population, particularly adolescents.
format	article
author	Holly R. Neill Chris I. R. Gill Emma J. McDonald W. Colin McRoberts L. Kirsty Pourshahidi
author_facet	Holly R. Neill Chris I. R. Gill Emma J. McDonald W. Colin McRoberts L. Kirsty Pourshahidi
author_sort	Holly R. Neill
title	Vitamin D Biofortification of Pork May Offer a Food-Based Strategy to Increase Vitamin D Intakes in the UK Population
title_short	Vitamin D Biofortification of Pork May Offer a Food-Based Strategy to Increase Vitamin D Intakes in the UK Population
title_full	Vitamin D Biofortification of Pork May Offer a Food-Based Strategy to Increase Vitamin D Intakes in the UK Population
title_fullStr	Vitamin D Biofortification of Pork May Offer a Food-Based Strategy to Increase Vitamin D Intakes in the UK Population
title_full_unstemmed	Vitamin D Biofortification of Pork May Offer a Food-Based Strategy to Increase Vitamin D Intakes in the UK Population
title_sort	vitamin d biofortification of pork may offer a food-based strategy to increase vitamin d intakes in the uk population
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/6670e541f39648b49235be1678c8ee1d
work_keys_str_mv	AT hollyrneill vitamindbiofortificationofporkmayofferafoodbasedstrategytoincreasevitamindintakesintheukpopulation AT chrisirgill vitamindbiofortificationofporkmayofferafoodbasedstrategytoincreasevitamindintakesintheukpopulation AT emmajmcdonald vitamindbiofortificationofporkmayofferafoodbasedstrategytoincreasevitamindintakesintheukpopulation AT wcolinmcroberts vitamindbiofortificationofporkmayofferafoodbasedstrategytoincreasevitamindintakesintheukpopulation AT lkirstypourshahidi vitamindbiofortificationofporkmayofferafoodbasedstrategytoincreasevitamindintakesintheukpopulation
_version_	1718373209002213376

Vitamin D Biofortification of Pork May Offer a Food-Based Strategy to Increase Vitamin D Intakes in the UK Population

Ejemplares similares