Dietary vitamin D intake and food sources of US and Canadian population

Abstract

Objective was to determine vitamin D intake and food sources in US (n=7837) and Canadian (n=4025) populations using 7‐ or 14‐d food intake data from a nationally representative population. Mean vitamin D intake ranged from 3.7 to 6.0 mcg/d. One‐third of the 2–50 y age groups met their AI for vitamin D, except US women, 19–50 y, where only 23% met their AI. Less than 10% of individuals over the age of 50 y met their AI for vitamin D. The top 10 food sources of vitamin D in the diets of U.S. participants were milk, meat, fish, eggs, ready‐to‐eat (RTE) cereal, pasta and rice, dairy and non‐dairy frozen desserts, poultry, shellfish, and vegetable recipes; among the Canadian participants they were milk, meat, fish, margarine, eggs, egg recipes, pasta and rice, dairy and non‐dairy frozen desserts, vegetable recipes, and soups. Participants who frequently consumed RTE cereal had significantly higher total vitamin D intake vs. those who did not consume or were infrequent consumers. Frequent breakfast consumers had significantly higher vitamin D intake vs. those who did not consume breakfast or were infrequent consumers. Given the inadequate intake of vitamin D, emphasis needs to be put on increasing dietary sources of vitamin D, including vitamin D fortified foods, to help individuals meet the vitamin D dietary recommendations.Funding: General Mills Bell Institute of Health and Nutrition, Minneapolis, MN