Low vitamin D intake and status have been reported worldwide and many studies have suggested that this low status may be involved in the development of several chronic diseases. There are a limited number of natural dietary sources of vitamin D leading to a real need for alternatives to improve dietary intake. Enhancement of foods with vitamin D is a possible mode for ensuring increased consumption and thus improved vitamin D status. The present review examines studies investigating effects of vitamin D enhanced foods in humans and the feasibility of the approach is discussed.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3260490 | PMC |
| http://dx.doi.org/10.3390/nu3121023 | DOI Listing |
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