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Exploring the latest developments in vitamin D enriched foods
for the
ageing market
Dr Tom Hill
Newcastle University
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Vitamin D status in the UK
National Diet and Nutrition Survey Data
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Public Health Recommendations
for vitamin D are based on a cause-effect relationship
between vitamin D status and bone health
EAR RDA Deficiency
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The RNI was estimated by
modelling data from individual
RCTs in adults (men & women, 20-
40 y and 64+ y) and adolescent
girls (11 y). The RCTs had been
conducted in winter so that dermal
production of vitamin D was
minimal.
An RNI of 10 μg/d is proposed for
the UK general population aged 11-
64+ y. The RNI assumes minimal
sunshine exposure because the
studies used to derive this figure
were conducted in winter. This is
the amount needed to achieve a
serum 25(OH)D concentration ≥ 25
nmol/L during winter in 97.5% of
the population.
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Vitamin D intake
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Bridging the vitamin D
intake gap
• Give more dietary advice e.g increase oily
fish etc (How many people eat 2 portions a
week?)
• Recommend supplements?
(Population uptake ≈ 40%)
• Widespread fortification?
– Food vehicle? Potential pitfalls?
Acceptance? Mandatory v’s voluntary
fortification?
• What about improving the vitamin D
composition of animal foods via altering
animal feeding practices?
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Attitudes to voluntary fortification of specific foods in older
comsumers (n = 120)
Unpublished data
Breakfast cereals
Cows milk
Fruit juices
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• Mushrooms contain ergosterol, the sister
compound of 7-dehydrocholesterol which
converts to ergocalciferol upon UV
exposure
• Limited research to date has used pulsed
UV light technology that delivers short
pulses of UV light to mushrooms.
• Results in the production by certain
mushrooms of large amounts of vitamin
D2.
• Vitamin D levels up to a maximum of
800% RDA serving possible
Wild Mushrooms: vegetarian source of vitamin D
but what about the common varieties?
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“This is not meant to be a
'silver bullet' to propel
baked goods into the heath
food category but to simply
provide another natural
'healthy' attribute to
highlight and help maintain
and possibly strengthen
bread's position as part of a
healthy diet.”
Improving nutritional quality of baked foods
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Vitamin D metabolites in Foods
• Oily fish (9-22 µg/100g) as D3
• Evidence that some vitamin D3 present in
white fish such as cod
• Depends on season/geographical area
• Meat and offal (all types; highly variable;
beef steak has 0.7 µg/100g vitamin D3;
significant 25(OH)D3 present
• Eggs (range 1-3 µg/100g egg of which all is
in the yolk. Some 25(OH)D3 but highly
dependent on animal feeding practices.
Free range higher than conventional
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EGG CHARACTERISTICS SAFE, NUTRITIOUS, EFFICIENT – THE LOW COST
PROTEIN
14
Rank Food CO2 Kgs
Equivalent
1 Lamb 39.2
2 Beef 27
3 Cheese 13.5
4 Pork 12.1
5 Turkey 10.9
6 Chicken 6.9
7 Tuna 6.1
8 Eggs 4.8
9 Potatoes 2.9
10 Rice 2.7
EFFICIENT FEED CONVERSION RATIO
http://www.google.co.uk/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRxqFQoTCOiQzdHx7sYCFa4H2wodS2wEEg&url=http%3A%2F%2Fwww.homebrewpower.co.uk%2Fhtml-energy-saving-tips%2Fcarbon-footprint-reduction.html&ei=dqCvVej9Cq6P7AbL2JGQAQ&bvm=bv.98197061,d.ZGU&psig=AFQjCNEo6eKsMXzE0tV5SrgIKiwJf0f4nA&ust=1437659618943634http://www.google.co.uk/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRxqFQoTCOeg0ezn7sYCFfIU2wodsO8F5A&url=http%3A%2F%2Fwww.bellaquaculture.com%2FAquacultureFAQ.html&ei=MpavVee_H_Kp7Aaw35egDg&bvm=bv.98197061,d.d24&psig=AFQjCNG5Yavm1zvMnjxHAM16jkrCZs7XeQ&ust=1437656995218554
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15
CONSUMPTION PER CAPITA
Growing consumption, but off a relatively low
base:- opportunity!
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BBSRC DRINC Full Stage Application
Bioefficacy and consumer acceptability
of vitamin D enriched eggs
Aim 1: To examine the effect of
vitamin D enriched egg consumption
on vitamin D status in winter
Aim 2: To investigate the consumer
acceptability of vitamin D enriched
eggs.
Investigators
Dr Tom Hill PI
Prof Ilias Kyriazakis
Prof Chris Seal
Dr Sharron kuznesof
Prof Lynn Frewer
Dr Paul Naughton
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12 Industry
10 Academic
22 European Partners
Sustainable Intensive Pig and Poultry
Production
www.fp7-prohealth.eu
€12 M Budget
This project has received funding from the European Union’s
Seventh
Framework Programme for research, technological development
and
demonstration under grant agreement no 613574.
2014
2018
EU Funded Research Project
http://www.fp7-prohealth.eu/http://www.fp7-prohealth.eu/http://www.fp7-prohealth.eu/
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• Atencio et al. (2005) showed highest body weight gain and
tibia ash content
in broilers fed 3200 IU vitamin D3 per kg diet when chicks came
from breeders
fed at least 2000-4000 IU
• Fritts and Waldroup (2003) showed that at comparable levels of
potency,
25(OH)D3 was more efficacious than vitamin D3 in terms of
promoting bone
ash and skeletal integrity and minimizing the incidence of
Tibial
Dyschondroplasia (TD). Incidence of TD remained high (≥30%) when
birds
were fed ≤1000 IU vitamin D3/kg, but this declined precipitously
to 14% and
7% with 2000 and 4000 IU D3/kg respectively.
• Whitehead et al. (2004) In two experiments, feeding 10000 IU
vitamin D3/kg
diet resulted in improved growth rate compared to 6000 IU/kg,
which itself is
considered a very high level by commercial standards. Tibia
breaking strength
was linearly related to the level of dietary vitamin D3, while
incidence of TD
was reduced with 6000 IU/kg and eliminated with 10000 IU/kg.
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Final messages
• Without doubt there is an urgent need for a national
strategy on improving vitamin D intake/status in the UK
population but in particular in vulnerable groups
including older people. This strategy should include a
risk-benefit strategy similar to the Folic acid story.
• New enriched food sources of foods with vitamin D are
welcome but the fortificant should be seen as an integral
part of the diet and consumed by a high proportion of
consumers to yield the greatest impact. These foods
should be sustainable and economically viable.
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Thank You
