Do you get vitamin d from milk
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Vitamin D from Milk: An Overview
Introduction to Vitamin D in Milk
Vitamin D is a crucial nutrient for maintaining bone health and supporting various physiological functions, including immune system regulation, muscle function, and cardiovascular health. Milk, a staple in many diets, is often fortified with vitamin D to help meet daily nutritional requirements. This article explores the role of milk in providing vitamin D, the effectiveness of fortified milk, and its impact on health.
Vitamin D Fortification in Milk
Importance of Fortification
Vitamin D deficiency is a widespread issue affecting people of all ages due to factors like inadequate sunlight exposure and low dietary intake. Fortifying commonly consumed foods, such as milk, is a recommended strategy to combat this deficiency2. Fortified milk has been shown to significantly contribute to daily vitamin D intake and improve serum 25-hydroxyvitamin D (25(OH)D) levels, which is a marker of vitamin D status3.
Effectiveness of Fortified Milk
Studies have demonstrated that consuming vitamin D-fortified milk can effectively increase serum 25(OH)D concentrations. For instance, a study involving postmenopausal women showed that daily intake of milk enriched with calcium and vitamin D led to significant improvements in vitamin D status and bone mineral density1. Similarly, research in New Zealand toddlers found that vitamin D-fortified milk helped achieve adequate serum 25(OH)D levels, reducing the prevalence of vitamin D deficiency6.
Natural Vitamin D in Cow's Milk
Cow's milk naturally contains some vitamin D, but the levels are relatively low. Research indicates that milk from cows fed normal levels of vitamin D contains approximately 40 IU per liter. Even with increased dietary vitamin D intake for cows, the vitamin D content in milk only doubles, highlighting the need for fortification to meet dietary requirements4.
Impact of Milk Consumption on Vitamin D Status
Observational Studies
Observational studies have consistently shown a positive association between milk consumption and improved vitamin D status. In the United States, data from the National Health and Nutrition Examination Survey (NHANES) revealed that milk consumers had higher serum vitamin D levels and a greater likelihood of meeting recommended vitamin D levels compared to non-consumers5. This trend was observed across different age groups and ethnicities, emphasizing the role of milk as a significant source of vitamin D.
Risks of Over-Fortification
While fortification is beneficial, it is crucial to monitor and regulate the levels of vitamin D added to milk. Cases of hypervitaminosis D, a condition caused by excessive vitamin D intake, have been reported due to improper fortification practices. Such incidents underscore the importance of careful monitoring to prevent adverse health effects8.
Conclusion
Milk, particularly when fortified, is an effective vehicle for delivering vitamin D and improving overall vitamin D status. Regular consumption of vitamin D-fortified milk can help address widespread vitamin D deficiency and support bone health and other physiological functions. However, it is essential to ensure proper fortification practices to avoid the risks associated with excessive vitamin D intake.
Sources and full results
Most relevant research papers on this topic
Effects of Daily Intake of Calcium and Vitamin D-Enriched Milk in Healthy Postmenopausal Women: A Randomized, Controlled, Double-Blind Nutritional Study.
Daily intake of calcium and vitamin D-enriched milk in postmenopausal healthy women improves vitamin D status, increases bone mineral density, and has favorable effects on glucose and lipid profile.
RCT
Large Human TrialVitamin D Fortification of Consumption Cow’s Milk: Health, Nutritional and Technological Aspects. A Multidisciplinary Lecture of the Recent Scientific Evidence
Vitamin D fortification in consumption cow's milk is essential for maintaining bone health, immune system function, glucose metabolism, skin, cardiovascular, reproductive systems, neuro-cognitive functions, and cell division.
Vitamin D Fortification of Fluid Milk Products and Their Contribution to Vitamin D Intake and Vitamin D Status in Observational Studies—A Review
Vitamin D-fortified fluid milk products contribute to vitamin D intake and 25(OH)D status, but their impact on population levels depends on the country's systematic and policy-based fortification.
Systematic Review
Very Rigorous Journal
Highly CitedVitamin D compounds in cows' milk.
There is no evidence for the existence of a highly active water-soluble form of vitamin D in cow's milk.
Non-RCT
Animal StudyAssociation of Milk Consumption and Vitamin D Status in the US Population by Ethnicity: NHANES 2001–2010 Analysis
Increasing milk intake is associated with higher serum vitamin D levels and a higher probability of meeting recommended levels, regardless of age or ethnicity.
Observational StudyVery Rigorous JournalVitamin D-fortified milk achieves the targeted serum 25-hydroxyvitamin D concentration without affecting that of parathyroid hormone in New Zealand toddlers.
Vitamin D-fortified milk effectively achieves adequate year-round serum 25(OH)D levels in New Zealand toddlers without affecting parathyroid hormone levels.
RCTVery Rigorous JournalVITAMIN-D IN HUMAN MILK
Vitamin-D sulphate concentration in human milk increases from 3rd to 5th days postpartum, but remains stable after 8 days.
Observational StudyHighly CitedHypervitaminosis D associated with drinking milk.
Drinking milk that is incorrectly or excessively fortified with vitamin D may result in hypervitaminosis D, requiring careful monitoring.
Case ReportHighly CitedVitamin D and calcium in the human breast milk.
Human breast milk contains essential vitamins D and calcium, which are crucial for infant growth and preventing rickets, and their measurement is crucial for ensuring optimal intake for infants and lactating mothers.
Bioavailability of vitamin D₂ and calcium from fortified milk.
Vitamin D2 increases calcium bioavailability in fortified milk, but when both are used together, their interaction with iron and zinc bioavailability remains similar to control group.
RCT