Vitamin D in food—Compounds, stability, sources

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review


What is vitamin D and how do we get it through our diet? The chemical active forms of vitamin D are primarily vitamin D3 and 25-hydroxyvitamin D3, while vitamin D2 and 25-hydroxyvitamin D2 are less common in our food. To understand vitamin D in food, we initially bring you through the chemistry of vitamin D, from provitamin in the skin of our husbandry to vitamin D in our food, or from culturing food under artificial light. The ability to quantify the content in our food is the foundation to understand how the vitamin D content in food depends on e.g., breeding, feeding, season, and processing. As we most often process our food, we look at the retention and the chemical changes of vitamin D during food processing, and finally, we will discuss the collection of data in food databasesand the use of those.

Original languageEnglish
Title of host publicationFeldman and Pike's Vitamin D : Volume Two: Disease and Therapeutics
EditorsMartin Hewison, Edward Giovannucci, Mark Meyer, Roger Bouillon, David Goltzman, JoEllen Welsh
Number of pages20
PublisherElsevier Editora
Publication date2024
ISBN (Print)9780323913393
ISBN (Electronic)9780323913386
Publication statusPublished - 2024


  • Biofortification
  • Database
  • Food analysis
  • Food processing
  • Natural content
  • Retention
  • Stability
  • Vitamin D


Dive into the research topics of 'Vitamin D in food—Compounds, stability, sources'. Together they form a unique fingerprint.

Cite this