Bioavailability of vitamin D biofortified pork meat: results of an acute human crossover study in healthy adults

Vitamin D intakes are concerningly low. Food-based strategies are urgently warranted to increase vitamin D intakes and subsequently improve 25-hydroxyvitamin D (25(OH)D) concentrations. This acute randomised three-way crossover study investigated the efficacy of vitamin D biofortified pork derived f...

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Bibliographic Details

Published in:	International journal of food sciences and nutrition 2023-03, Vol.74 (2), p.279-290
Main Authors:	Neill, H. R., Gill, C. I. R., McDonald, E. J., McRoberts, W. C., McAleenon, R., Slevin, M. M., Cobice, D., McMurray, R., Loy, R., White, A., Pourshahidi, L. K.
Format:	Article
Language:	eng
Subjects:	25(OH)D 25-Hydroxyvitamin D Adult Adults Animals bioaddition Bioavailability biofortification Biological Availability Calciferol Cholecalciferol Cross-Over Studies Dietary Supplements Food science Humans Nutrition pigs Pork Pork Meat RCT Red Meat Swine Ultraviolet radiation Vitamin D Vitamin D Deficiency vitamin D status Vitamin D3 Vitamins
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