Vitamin D composition of Australian foods

Eleanor Dunlop; Anthony P. James; Judy Cunningham; Norbert Strobel; Robyn M. Lucas; Mairead Kiely; Caryl A. Nowson; Anna Rangan; Paul Adorno; Paul Atyeo; Lucinda J. Black

doi:10.1016/j.foodchem.2021.129836

Vitamin D composition of Australian foods

Eleanor Dunlop, Anthony P. James, Judy Cunningham, Norbert Strobel, Robyn M. Lucas, Mairead Kiely, Caryl A. Nowson, Anna Rangan, Paul Adorno, Paul Atyeo, Lucinda J. Black^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

21 Citations (Scopus)

Abstract

Australia needs accurate vitamin D food composition data to support public health initiatives. Previously, limitations in analytical methodology have precluded development of a comprehensive database. We used liquid chromatography with triple quadrupole mass spectrometry (LC-QQQ) to analyse 149 composite samples representing 98 foods (primary samples n = 896) in duplicate for vitamin D₃, 25-hydroxyvitamin D₃ (25(OH)D₃), vitamin D₂, 25(OH)D₂. The greatest concentrations of vitamin D₃ were found in canned salmon and a malted chocolate drink powder (fortified); chicken eggs and chicken leg meat contained the most 25(OH)D₃. Margarine (fortified) and chocolate contained the greatest concentrations of vitamin D₂, with smaller amounts found in various meat products. 25(OH)D₂ was detected in various foods, including meats, and was quantitated in lamb liver. These data advance knowledge of dietary vitamin D in Australia and highlight the importance of analysis of these four forms of vitamin D to accurately represent the vitamin D content of food.

Original language	English
Article number	129836
Journal	Food Chemistry
Volume	358
DOIs	https://doi.org/10.1016/j.foodchem.2021.129836
Publication status	Published - 1 Oct 2021

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title = "Vitamin D composition of Australian foods",

abstract = "Australia needs accurate vitamin D food composition data to support public health initiatives. Previously, limitations in analytical methodology have precluded development of a comprehensive database. We used liquid chromatography with triple quadrupole mass spectrometry (LC-QQQ) to analyse 149 composite samples representing 98 foods (primary samples n = 896) in duplicate for vitamin D3, 25-hydroxyvitamin D3 (25(OH)D3), vitamin D2, 25(OH)D2. The greatest concentrations of vitamin D3 were found in canned salmon and a malted chocolate drink powder (fortified); chicken eggs and chicken leg meat contained the most 25(OH)D3. Margarine (fortified) and chocolate contained the greatest concentrations of vitamin D2, with smaller amounts found in various meat products. 25(OH)D2 was detected in various foods, including meats, and was quantitated in lamb liver. These data advance knowledge of dietary vitamin D in Australia and highlight the importance of analysis of these four forms of vitamin D to accurately represent the vitamin D content of food.",

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author = "Eleanor Dunlop and James, {Anthony P.} and Judy Cunningham and Norbert Strobel and Lucas, {Robyn M.} and Mairead Kiely and Nowson, {Caryl A.} and Anna Rangan and Paul Adorno and Paul Atyeo and Black, {Lucinda J.}",

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doi = "10.1016/j.foodchem.2021.129836",

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AU - James, Anthony P.

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AU - Adorno, Paul

AU - Atyeo, Paul

AU - Black, Lucinda J.

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AB - Australia needs accurate vitamin D food composition data to support public health initiatives. Previously, limitations in analytical methodology have precluded development of a comprehensive database. We used liquid chromatography with triple quadrupole mass spectrometry (LC-QQQ) to analyse 149 composite samples representing 98 foods (primary samples n = 896) in duplicate for vitamin D3, 25-hydroxyvitamin D3 (25(OH)D3), vitamin D2, 25(OH)D2. The greatest concentrations of vitamin D3 were found in canned salmon and a malted chocolate drink powder (fortified); chicken eggs and chicken leg meat contained the most 25(OH)D3. Margarine (fortified) and chocolate contained the greatest concentrations of vitamin D2, with smaller amounts found in various meat products. 25(OH)D2 was detected in various foods, including meats, and was quantitated in lamb liver. These data advance knowledge of dietary vitamin D in Australia and highlight the importance of analysis of these four forms of vitamin D to accurately represent the vitamin D content of food.

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Vitamin D composition of Australian foods

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