Red meat vitamin d content
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Vitamin D Content in Red Meat: Forms and Levels
Red meat, including beef and lamb, contains several forms of vitamin D: vitamin D3 (cholecalciferol), vitamin D2 (ergocalciferol), and their respective metabolites, 25-hydroxyvitamin D3 [25(OH)D3] and 25-hydroxyvitamin D2 [25(OH)D2]. All these compounds contribute to the total vitamin D activity in meat, with 25(OH)D forms having higher biological activity than the parent vitamins 138.
Typical Vitamin D Levels in Red Meat
The vitamin D content in red meat is generally modest compared to other animal foods like fish or offal. For beef, the median total vitamin D activity is about 0.56 µg/100 g, but this can vary significantly with the season, ranging from 0.31 µg/100 g in winter to 1.07 µg/100 g in autumn . Lamb typically contains slightly less, with mean values around 0.47 µg/100 g . Other studies report similar values, with beef containing about 0.12 µg vitamin D3 and 0.27 µg 25(OH)D3 per 100 g of lean meat, and lamb containing 0.10 µg vitamin D3 and 0.20 µg 25(OH)D3 per 100 g . On average, beef has a mean vitamin D3 content of 2.2 µg/kg, while lamb contains about 1.1 µg/kg .
Factors Affecting Vitamin D Content in Red Meat
Seasonal and Geographic Variation
Vitamin D content in red meat varies with the season, with higher levels found in animals slaughtered in autumn compared to winter . However, latitude does not significantly affect the vitamin D3 or 25(OH)D3 content in lean beef, though fat from cattle in lower latitudes may have higher vitamin D3 concentrations .
Animal Diet and Husbandry
The finishing diet of cattle influences vitamin D content. Grass-fed cattle have higher levels of vitamin D2 and 25(OH)D2 in their meat compared to those finished on concentrate diets, resulting in higher total vitamin D activity . However, the levels of vitamin D3 and 25(OH)D3 are not significantly affected by the type of finishing diet .
Meat Cut and Fat Content
Vitamin D3 content tends to be higher in fattier cuts of meat, but this relationship does not hold for 25(OH)D3 . Most vitamin D3 and 25(OH)D3 are located in the fatty tissues of meat .
Processing and Storage
Cooking and storage have minimal impact on the vitamin D content of red meat, aside from slight increases due to moisture loss during cooking 38.
Red Meat as a Source of Vitamin D in the Diet
Red meat is a meaningful, though not major, contributor to dietary vitamin D intake, especially in populations with limited sun exposure 1345. While fish and offal provide higher amounts, red meat can help improve vitamin D intake, particularly for individuals with low sun exposure or limited access to fortified foods . Lower red meat consumption is associated with reduced vitamin D intake in some populations, such as UK females .
Importance of Including All Vitamin D Forms in Food Databases
A significant portion of the total vitamin D activity in red meat comes from 25(OH)D2 and 25(OH)D3, which are often not fully accounted for in food composition tables 1810. Including these metabolites is important for accurately assessing the vitamin D contribution of red meat to the diet.
Conclusion
Red meat contains modest but meaningful amounts of vitamin D, primarily as vitamin D3 and 25(OH)D3, with smaller contributions from vitamin D2 and 25(OH)D2. The content varies by season, animal diet, and meat cut, but is generally higher in beef than lamb. While not the richest source, red meat can help support vitamin D intake, especially when all active forms are considered.
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