Vitamin D Fortification and Its Effect on Athletes' Physical Improvement: A Mini Review

Poor vitamin D status is a widespread problem regardless of age and sex, emphasizing the necessity of new food sources to improve vitamin D levels. Currently, approximately 60% of dietary vitamin D consumption occurs via fortified foods. Vitamin D insufficiency (50-90%) is widespread according to ag...

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Bibliographic Details
Published in:Foods 2023-01, Vol.12 (2), p.256
Main Authors: Feng, Cong, Song, Xinjie, Chalamaiah, Meram, Ren, Xiaofeng, Wang, Mingxing, Xu, Baoguo
Format: Article
Language:English
Subjects:
Athletes
biofortification
Calciferol
Dietary intake
Dietary supplements
Food industry
Food processing
Food science
Food sources
Fortified foods
Health risks
human health
Kinases
Nutrient deficiency
Nutrition
nutritional supplement
Risk assessment
Sunlight
Vitamin D
Vitamin deficiency
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Summary:Poor vitamin D status is a widespread problem regardless of age and sex, emphasizing the necessity of new food sources to improve vitamin D levels. Currently, approximately 60% of dietary vitamin D consumption occurs via fortified foods. Vitamin D insufficiency (50-90%) is widespread according to age and region, despite different levels of sunlight exposure. The food industry must identify more effective strategies to increase normal dietary vitamin D intake and improve overall health. Strategies for vitamin D fortification include bioaddition, wherein a vitamin D-rich food source is added to staple foods during processes. These bioadditive strategies expand the range of vitamin D-containing foods and appeal to different preferences, cultures, and economic statuses. In several countries, vitamin D deficiency places athletes at a high risk of disease susceptibility. Due to low sun exposure, athletes in countries with higher and lower levels of sunlight have similar risks of vitamin D deficiency. In this review, we summarize recent technical advances to promote vitamin D utilization by humans during sports activities and in relation to the normal practices of athletes.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12020256