An evaluation of the vitamin D3 content in fish: Is the vitamin D content adequate to satisfy the dietary requirement for vitamin D?

Boston University, Boston, Massachusetts, United States
The Journal of Steroid Biochemistry and Molecular Biology (Impact Factor: 3.63). 04/2007; 103(3-5):642-4. DOI: 10.1016/j.jsbmb.2006.12.010
Source: PubMed


It has been suggested that the major source of vitamin D should come from dietary sources and not sun exposure. However, the major fortified dietary source of vitamin D is milk which often does not contain at least 80% of what is stated on the label. Fish has been touted as an excellent source of vitamin D especially oily fish including salmon and mackerel. Little is known about the effect of various cooking conditions on the vitamin D content in fish. We initiated a study and evaluated the vitamin D content in several species of fish and also evaluated the effect of baking and frying on the vitamin D content. Surprisingly, farmed salmon had approximately 25% of the vitamin D content as wild salmon had. The vitamin D content in fish varied widely even within species. These data suggest that the tables that list the vitamin D content are out-of-date and need to be re-evaluated.

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    • "Cooking oils are not fortified in the USA and Canada (Calvo et al., 2004). However frying consumables in vitamin D fortified fats may result in loss of about 50% of vitamin D (Lu et al., 2007) so cooking with very little oil is advisable, i.e., baking or broiling (oil-free) instead of frying (shallow or deep). However, overconsumption of these products may exacerbate other health issues related to metabolic syndrome. "
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    • "The vitamin D fraction was chromatographed on a straight phase high performance liquid chromatography (HPLC). Collected fractions were chromatographed on a reverse phase HPLC to quantify the vitamin D2 and vitamin D3 content based on the UV absorption according to the study performed by Lu et al. (2007). "

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