Impact of cooking on vitamin D3 and 25(OH)D3 content of pork products

H.R Neill,C.I.R Gill,E.J Mcdonald,W.C Mcroberts,R Loy,L.K Pourshahidi

doi:10.1016/j.foodchem.2022.133839

H.R Neill, C.I.R Gill + Show 4 more

Open Access

https://doi.org/10.1016/j.foodchem.2022.133839

Copy DOI

Abstract

Little is known regarding the impact of cooking on vitamin D content in pork, despite meat being a major contributor to vitamin D intakes.This paper investigated the effect of household cooking (pan-fry/roast/grill/sous-vide/sauté), on the vitamin D3 and 25-hydroxyvitamin D3 (25(OH)D3) concentration/retention in pork loin, mince and sausages. We hypothesised that vitamin D concentrations would be higher in cooked vs raw pork, and retention would differ between products.Cooking significantly increased vitamin D3 (+49 %) and 25(OH)D3 (+33 %) concentrations. All cooked loin vitamin D3 concentrations were significantly lower than mince/sausage. Vitamin D3 retention was > 100 % for all samples (102–135 %), except sauté mince (99 %) which still did not differ significantly from 100 % retention. Sous-vide cooking resulted in the highest vitamin D3 retention (135 %).Likely owing to water/fat loss, household cooking of pork results in favourable retention of vitamin D3 and 25(OH)D3. The type of pork product has greater influence than cooking method.

Full Text