Publication details
VITAMIN D Z POHLEDU NOVÝCH A FORTIFIKOVANÝCH POTRAVIN
| Title in English | VITAMIN D FROM THE PERSPECTIVE OF NOVEL AND FORTIFIED FOODS |
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| Authors | |
| Year of publication | 2020 |
| Type | Article in Proceedings |
| Conference | Sborník abstraktů XLVI. Konference o jakosti potravin a potravinových surovin „Ingrovy dny 2020“ |
| Citation | |
| Web | Program konference realizované v březnu 2020. |
| Keywords | vitamin D, novel foods, mushrooms, yeast, milk, fortification, dietary intake |
| Description | Vitamin D is an essential micronutrient which is important in all life stages. Vitamin D deficiency is associated with many diseases. Low dietary intake of vitamin D in the Czech population older than 4 years (max. mean value: 5.1 µg/day), in combination with possible deficiecy skin synthesis, may pose a problem for the public health. The consumption of fatty fish, the richest natural source of vitamin D, is relatively low in the Czech Republic. Other sources do not contain it so much. Except for supplements, which using is depend purely on consumer, as a possibility of higher vitamin D intake for all people seems to be using novel and fortified foods. Novel foods, containing vitamin D (due to UV radiation and conversion from its precursor), are mushrooms, yeast, bread and milk. But they are a subject of special measures, which makes practical implementation difficult. Enriched foods are usually fortified voluntarily (e.g. fats, cereals, milk and dairy alternatives…). But their price is high and there are not many on the market. Only nutrition for infants and young children is mandatory fortified. |