Jerry Liu1, Jayashree Arcot2, Judy Cunningham3, Heather Greenfield4, James Hsu4, David Padula5, Norbert Strobel6, David R Fraser4. 1. Faculty of Veterinary Science, University of Sydney, NSW, Australia. Email: jerry.liu@sydney.edu.au; jerryliu@optusnet.com.au. 2. Food Science and Technology Group, University of NSW, NSW, Australia. 3. Food Standards Australia New Zealand, Canberra, Australia. 4. Faculty of Veterinary Science, University of Sydney, NSW, Australia. 5. South Australian Research and Development Institute, Adelaide, Australia. 6. National Measurement Institute, Port Melbourne, Victoria, Australia.
Abstract
OBJECTIVES: To assess the potential dietary supply of vitamin D to Australian adults by application of new data for Australian primary foods of animal origin. METHODS: New published analytical data on the vitamin D contents of Australian primary foods from animal products were obtained and assessed for reliability. Using food consumption data from Australian population dietary surveys for 1995 and 2011-2013, estimates were made of the likely average daily intakes of vitamin D equivalents from these sources by Australian adults. RESULTS: Meats, chicken, fish, eggs and dairy produce may alone have contributed about 4.2 μg vitamin D equivalents per day to average Australian diets of adults >18 years in 1995 and 4.3 μg in 2011-2013. CONCLUSIONS: Dietary vitamin D intake in Australia is likely to be higher than previously estimated because new data from improved analytical methods reveal the contributions to vitamin D supply from foods of animal origin. Absence of reliable vitamin D data for milk and milk products, and the gaps in vitamin D data for many commonly consumed seafood, poultry, eggs and processed animal products greatly limit estimation of dietary vitamin D intakes by Australians.
OBJECTIVES: To assess the potential dietary supply of vitamin D to Australian adults by application of new data for Australian primary foods of animal origin. METHODS: New published analytical data on the vitamin D contents of Australian primary foods from animal products were obtained and assessed for reliability. Using food consumption data from Australian population dietary surveys for 1995 and 2011-2013, estimates were made of the likely average daily intakes of vitamin D equivalents from these sources by Australian adults. RESULTS: Meats, chicken, fish, eggs and dairy produce may alone have contributed about 4.2 μg vitamin D equivalents per day to average Australian diets of adults >18 years in 1995 and 4.3 μg in 2011-2013. CONCLUSIONS: Dietary vitamin D intake in Australia is likely to be higher than previously estimated because new data from improved analytical methods reveal the contributions to vitamin D supply from foods of animal origin. Absence of reliable vitamin D data for milk and milk products, and the gaps in vitamin D data for many commonly consumed seafood, poultry, eggs and processed animal products greatly limit estimation of dietary vitamin D intakes by Australians.
Authors: Lucinda J Black; Gabrielle S Bowe; Gavin Pereira; Robyn M Lucas; Keith Dear; Ingrid van der Mei; Jill L Sherriff Journal: Front Neurol Date: 2019-02-19 Impact factor: 4.003