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Am J Clin Nutr. 2008 Aug;88(2):554S-557S.

Analyzing vitamin D in foods and supplements: methodologic challenges.

Author information

1
Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agriculture Research Service, US Department of Agriculture, Beltsville, USA.

Abstract

This report briefly reviews existing methods for analyzing the vitamin D content of fortified and unfortified foods. The existing chemical methods are similar; all are time consuming, require experienced technicians, and have only been validated for a few materials (eg, dairy products or animal feed materials). This report also describes the lack of standard reference materials with certified values for vitamin D that laboratories need to guarantee the accuracy of existing analytic methods. Recently, the US Department of Agriculture, as part of a project to update the vitamin D values in the National Nutrient Database of Standard Reference, established an analytic methods committee to compare several existing vitamin D methods and to characterize 5 control materials (skim milk, processed cheese, cereal, orange juice, and salmon). Initial relative SDs for the 5 materials ranged from 35% to 50%. Elimination of systematic biases related to the methods and the standards yielded much more satisfactory relative SDs of 7% to 12%. This research has shown that existing methods for analyzing the vitamin D content in foods can produce accurate results. A new, simpler, and faster method, however, would greatly benefit the field. To guarantee accuracy, we need certified reference materials for foods.

PMID:
18689401
DOI:
10.1093/ajcn/88.2.554S
[Indexed for MEDLINE]

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