Effect of production system, supermarket and purchase date on the vitamin D content of eggs at retail

•Eggs from three farm systems were collected from UK supermarkets, over five months.•Vitamin D3 and 25-hydroxy D3 concentrations were determined.•Production system affected concentrations of both vitamin D metabolites.•Monthly variation was observed for 25-hydroxy D3 concentration.•Study highlights...

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Bibliographic Details
Published in:Food chemistry 2017-04, Vol.221, p.1021-1025
Main Authors: Guo, Jing, Kliem, Kirsty E., Lovegrove, Julie A., Givens, D.I.
Format: Article
Language:English
Subjects:
25-Hydroxyvitamin D3
Animals
Calcifediol - analysis
Calcifediol - metabolism
Chickens
Cholecalciferol - analysis
Cholecalciferol - metabolism
Commerce - standards
Commerce - trends
Eggs
Eggs - analysis
Farms - standards
Farms - trends
Humans
Sunlight
Time Factors
United Kingdom
Vitamin D - analysis
Vitamin D - metabolism
Vitamin D3
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Summary:•Eggs from three farm systems were collected from UK supermarkets, over five months.•Vitamin D3 and 25-hydroxy D3 concentrations were determined.•Production system affected concentrations of both vitamin D metabolites.•Monthly variation was observed for 25-hydroxy D3 concentration.•Study highlights the need for accurate food labelling for vitamin D concentrations. The vitamin D content of eggs from three retail outlets was measured over five months to examine the effects of production system (organic vs. free range vs. indoor), supermarket and purchase date on the concentration of vitamin D3 and 25-hydroxyvitamin D3. Results demonstrated a higher vitamin D3 concentration in free range (57.2±3.1μg/kg) and organic (57.2±3.2μg/kg) compared with indoor (40.2±3.1μg/kg) (P
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.11.060