An evaluation of the vitamin D3 content in fish: Is the vitamin D content adequate to satisfy the dietary requirement for vitamin D?

doi:10.1016/j.jsbmb.2006.12.010

The Journal of Steroid Biochemistry and Molecular Biology

Volume 103, Issues 3–5, March 2007, Pages 642-644

https://doi.org/10.1016/j.jsbmb.2006.12.010 Get rights and content

Abstract

It has been suggested that the major source of vitamin D should come from dietary sources and not sun exposure. However, the major fortified dietary source of vitamin D is milk which often does not contain at least 80% of what is stated on the label. Fish has been touted as an excellent source of vitamin D especially oily fish including salmon and mackerel. Little is known about the effect of various cooking conditions on the vitamin D content in fish. We initiated a study and evaluated the vitamin D content in several species of fish and also evaluated the effect of baking and frying on the vitamin D content. Surprisingly, farmed salmon had approximately 25% of the vitamin D content as wild salmon had. The vitamin D content in fish varied widely even within species. These data suggest that the tables that list the vitamin D content are out-of-date and need to be re-evaluated.

Introduction

Vitamin D deficiency is now recognized as a world-wide problem for both children and adults [1], [2], [3]. Because of concern about sun exposure and skin cancer, both children and adults either avoid sun exposure or use sun protection which puts them at high risk for vitamin D deficiency. Thus, their only source of vitamin D is from the diet or supplements. The major fortified foods in the United States that contain vitamin D include milk (100 IU/8 oz), some orange juices (100 IU vitamin D₃/8 oz), some breads, yogurts and cheeses. Irradiated mushrooms contain vitamin D₂ in varied amounts. Naturally, vitamin D is found in the flesh of oily fish. Based on the dietary tables, it is suggested that salmon contains approximately 400 IU vitamin D₃/3.5 oz.

Section snippets

Methods

A vitamin D assay was developed to determine the vitamin D content in foods. The details are shown in Fig. 1. Typically 1 g of fish flesh was saponified and then extracted for its lipid content. The lipid extract was chromatographed on a preparative C-18 reverse phase column. The vitamin D fraction was collected and chromatographed on a straight phase high performance liquid chromatography system (HPLC). The vitamin D fraction was collected and chromatographed on a reverse phase HPLC to quantify

Results

The average content of vitamin D₃ found in wild caught salmon was 988 ± 524 (mean ± S.E.M.) IU vitamin D₃/3.5 oz which is a typical amount that is served for dinner (Table). In contrast, farmed salmon had approximately 25% of the vitamin D content present in the flesh of wild salmon. The mean concentration in the flesh of farmed salmon was 240 ± 108 IU vitamin D₃. Blue fish is a very oily fish and thus thought to be an excellent source of dietary vitamin D₃. However, our analysis revealed in four different

Conclusion

It has been suggested by those who have little knowledge of human nutrition and little expertise in the field of vitamin D that everyone can obtain enough of their vitamin D requirement from their diet and that any unprotected sun exposure should be avoided [5]. However, most experts agree that 1000 IU vitamin D₃ is required if there is no exposure to sunlight [1], [2], [3], [6], [7]. It has been assumed that fish, especially oily fish, such as salmon, mackerel and blue fish are excellent sources

Acknowledgement

This work was supported in part by the UV Foundation.

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There are more references available in the full text version of this article.

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An evaluation of the vitamin D3 content in fish: Is the vitamin D content adequate to satisfy the dietary requirement for vitamin D?

Abstract

Introduction

Section snippets

Methods

Results

Conclusion

Acknowledgement

Mayo Clin. Proc.

J. Nutr.

J. Am. Acad. Dermatol.

An evaluation of the vitamin D₃ content in fish: Is the vitamin D content adequate to satisfy the dietary requirement for vitamin D?