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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 bakerís 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.


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