Categorization of vitamin D source foods consumed by the brazilian population

Abstract

Introduction: The term vitamin D encompasses a group of compounds derived from 7-dehydrocholesterol (7-DHC), which leads to the formation of vitamin D3. Vitamin D can be obtained through biosynthesis or diet contributing approximately 80-90% and 10-20%, respectively. Despite the significant role of biosynthesis in maintaining vitamin D status, recent studies have indicated deficiencies or insufficiencies, underscoring the need to consider dietary intake of vitamin D. Objective: To identify and categorize dietary sources of vitamin D. Methods: This is a secondary study using data from the Brazilian Food Composition Table (TBCA) to identify foods containing vitamin D and gray literature to locate fortified foods. The food categorization model proposed by Philippi and the criteria set by the Ministry of Health for fortified foods were applied. The Dietary Reference Intakes (DRI) of 600 IU for adults was used to determine the adequacy percentage in a serving of food. Serving sizes for the sources were defined according to Philippi. Results: It was observed that, among seafood, only fish were classified as sources of vitamin D. Furthermore, only animal-based foods met the levels required to be considered adequate sources, with fish standing out, as few cuts of beef and pork reached the minimum required levels. The dairy group appeared in all three categories of nutritional sources. Conclusion: It was found that the application of the Categorization Model revealed the food sources of vitamin D more accurately and becomes a useful tool in the nutritionist's practice.