The potential role of vitamin D enhanced foods in improving vitamin D status

Nutrients

Volumn 3, Issue 12, 2011, Pages 1023-1041

  O'Mahony, Louise ^a   Stepien, Magdalena ^a   Gibney, Michael J ^a   Nugent, Anne P ^a   Brennan, Lorraine ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

25(OH)D; Enhanced foods; Fortification; Vitamin D

Indexed keywords

25 HYDROXYVITAMIN D; COLECALCIFEROL; ERGOCALCIFEROL; PARATHYROID HORMONE; VITAMIN D; YOGHURT;

BREAD; CEREAL; CHEESE; COMMERCIAL PHENOMENA; DAIRY PRODUCT; DIET SUPPLEMENTATION; EGG; FISH; FOOD COMPOSITION; FOOD SAFETY; GEOGRAPHIC DISTRIBUTION; HEALTH STATUS; HUMAN; LAW; MEAT; MILK; MUSHROOM; NUTRITIONAL REQUIREMENT; NUTRITIONAL STATUS; NUTRITIONAL VALUE; ORANGE JUICE; PARATHYROID HORMONE BLOOD LEVEL; REVIEW; VITAMIN BLOOD LEVEL; VITAMIN INTAKE;

EID: 84255173349     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu3121023     Document Type: Review

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