Vitamin D: Can fish food–based solutions be used for reduction of vitamin D deficiency in Poland?

Abstract

ObjectiveThe multitude of diseases promoted by vitamin D deficiency makes providing the human organism with a constant and sufficiently high supply of this compound a high priority. The aim of this study was to verify the extent to which fish present in the Polish diet can satisfy the body's requirement for this compound. The obtained data would help to evaluate whether a diet rich in fish may be a solution for vitamin D deficiency. MethodsCholecalciferol and ergocalciferol in muscle tissues of fish species popular in the Polish market were determined by means of high-performance liquid chromatography. Based on these updated data, and on data regarding fish consumption, it was possible to assess the level of vitamin D intake provided by fish consumption. ResultsThis study proved that some of the investigated species of fish are a good source of vitamin D3. Among wild fish, Baltic salmon and herring contained the highest amount of cholecalciferol. Surprisingly, the highest content of this compound was observed in lean tilapia, farmed in China. Ergocalciferol also was found in the studied fish samples. ConclusionAnalysis of vitamin D content in various fish species indicated that the disproportion between requirement and supply seems too vast to enable eradication of vitamin D deficiency by fish food–based solutions. Still, increasing fish consumption or changing consumption patterns could be beneficial and result in noticeable improvements in vitamin D status.