|
doi:10.1094/CFW-55-2-0063 |
VIEW ARTICLE Breads and Cereals: A Possible Solution for Vitamin D Deficiency? W. Dahl. University of Florida, Gainesville, FL, U.S.A. Cereal Foods World 55(2):63-65. Vitamin D deficiency is a global problem and is associated with an increasing number of serious acute and chronic diseases. As few naturally occurring food sources of vitamin D exist, there is an urgent need to enhance the levels of vitamin D in foods now consumed. The focus needs to be on staple foods to ensure provision of adequate vitamin D to all sectors of the population. Expanded fortification of cereal-based foods is one avenue that is being pursued in the United States. However, in countries where vitamin D fortification of cereal-based foods is not permitted, an under-explored option is the use of baker’s yeast with naturally occurring vitamin D. Not only do food manufacturers need to dramatically increase their production of cereal-based foods high in vitamin D, but there is a pressing need to promote these vitamin D-containing foods. Consumers will need to be educated that foods such as bread and other cereal-based products are potential sources of vitamin D.
|
|