**5.6 FDA regulations**

FDA authorizes the use of nutrients as supplements and additives after enough scientific safety reviews. The additive must be used under the law to stay in the safe side. Several studies were done to set a law for the use of vitamin D and its safety [25].

Vitamin D is available in different structures. The two main structures are vitamins D2 and D3. Vitamin D is certified and commonly identified as safe (GRAS) to be used in food, with the following exact conditions [25].

FDA authorized adding vitamin D to infant formulas, calcium-fortified foods and beverages, breakfast cereals, certain cheese and cheese products, soy beverages, and milk and milk products [25] (**Table 2**).


**87**

*5.7.4 Bread*

*Nutritional Considerations of Vitamin D Deficiency and Strategies of Food Fortification*

The IOM (Institute of Medicine) specified the maximum allowed daily intake as UL of a supplement that represents safety of conflicting impacts when the supple-

The USA began vitamin D milk fortification in 1930s. In the USA, vitamin D food fortification is optional. They focus on food vehicle and the practical and dimensional use in order to avoid fortification above what is recommended by the FDA. The addition of vitamin D commonly in conjunction with calcium is usually to several foods including orange juice, breakfast grains, rice, and soy milk [24]. Vitamin D widely used concentration is 100 IU per serving. The consumption of foods that have been fortified with vitamin D significantly increased 25(OH)D blood levels. The average personal intake of almost 11 μg/day (440 IU/day) from fortified foods (range 120–1000 IU/day) raised 25(OH)D levels by 7.7 ng/mL. Said relation correlates to a 0.5 ng/mL rise in 25(OH)D for every 40 IU (1 μg) ingested/day calories [24].

A couple of studies have researched the long impact of additional vitamin D3 on the initial vitamin D load of milk. Hollis in his article "Vitamin D and Its Metabolites in Human and Bovine Milk" demonstrated a 10-fold rise of vitamin D3 consumption from 100 to 1000 μg/d and contributed a 7·5-fold rise in vitamin D3

Two frequently used strategies to fortify eggs with vitamin D are: increasing sunlight exposure and supplementing bird diet with vitamin D. It is proved that eggs that were exposed to light have higher vitamin D3 content. Browning and Cowieson verified the effectiveness of diet enrichment with vitamin in increasing both vitamin D3 and 25(OH)D3. However, Browning, Cowieson, and Duffy verified that addition of 25(OH)D3 had positive impact on 25(OH)D3 level of the egg yolk. Thus, within a diet, 25(OH)D3 could be consumed straightforwardly by hens with

It is verified that vitamin D is stable during pasteurization, manufacturing, and maturing. It is evenly distributed in the cheddar and does not influence the flavor. The positive part is that vitamin D has the same effect in supplements and in cheddar matrix. The disadvantage in fortifying cheddar with vitamin D is the loss in the wheying off step. However, it is solved by decreasing the whey load before manufacturing and the use of ultrafiltration (UF) [27]. Ganesan proved vitamin D stability over a 9-month maturity period while using typical types of vitamins. The use of UF to cheddar milk results in little yet considerable reductions in vitamin D losses in whey [28].

Bread is a widely consumed food item; it is prepared from flour and water by baking, as well as nongrain material such as nuts, fats, raisins, and nutrients to improve the nutritional quality of the meal eaten. Vitamin D can be added during different stages (fermentation, baking, and storage). It is verified that 60 min is the

levels of the milk and a 2-fold rise in 25(OH)D3 [26].

no exchange to vitamin D3 within the circulation [26].

*DOI: http://dx.doi.org/10.5772/intechopen.89612*

ment is ingested over delayed time [25].

**5.7 Foods fortified with vitamin D**

*5.7.1 Milk*

*5.7.2 Eggs*

*5.7.3 Cheddar cheese*

**Table 2.**

*Maxim levels of vitamin D in foods [25].*

*Nutritional Considerations of Vitamin D Deficiency and Strategies of Food Fortification DOI: http://dx.doi.org/10.5772/intechopen.89612*

The IOM (Institute of Medicine) specified the maximum allowed daily intake as UL of a supplement that represents safety of conflicting impacts when the supplement is ingested over delayed time [25].

#### **5.7 Foods fortified with vitamin D**

The USA began vitamin D milk fortification in 1930s. In the USA, vitamin D food fortification is optional. They focus on food vehicle and the practical and dimensional use in order to avoid fortification above what is recommended by the FDA. The addition of vitamin D commonly in conjunction with calcium is usually to several foods including orange juice, breakfast grains, rice, and soy milk [24].

Vitamin D widely used concentration is 100 IU per serving. The consumption of foods that have been fortified with vitamin D significantly increased 25(OH)D blood levels. The average personal intake of almost 11 μg/day (440 IU/day) from fortified foods (range 120–1000 IU/day) raised 25(OH)D levels by 7.7 ng/mL. Said relation correlates to a 0.5 ng/mL rise in 25(OH)D for every 40 IU (1 μg) ingested/day calories [24].

#### *5.7.1 Milk*

*Vitamin D Deficiency*

concentration.

technologies.

**5.6 FDA regulations**

powder, and cheddar.

When the fortification program is achieved, supervising and assessments should

Vitamin D food fortification is affected by factors such as availability of fortifi-

3.Having different formulas that suit all foods: the fat-rich items and fat-poor foods. For example, a formula of dry preserved vitamin D is found and has benefits as it contains antioxidant that defends the strength of vitamin D for

a.Widely consumed food must be used as fortification vehicle, financially

b.The fortification vehicle must ensure an even scattering by economical

c.Vitamin D bioavailability in fortified items, for example, milk, milk

d.Vitamin D fortification vehicle must have negligible olfactory impact.

FDA authorizes the use of nutrients as supplements and additives after enough scientific safety reviews. The additive must be used under the law to stay in the safe side. Several studies were done to set a law for the use of vitamin D and its safety [25]. Vitamin D is available in different structures. The two main structures are vitamins D2 and D3. Vitamin D is certified and commonly identified as safe (GRAS) to

FDA authorized adding vitamin D to infant formulas, calcium-fortified foods and beverages, breakfast cereals, certain cheese and cheese products, soy beverages,

**Category of food Maximum levels in food (as served)**

Breakfast cereals 350 IU/100 g Grain products and pasta 90 IU/100 g Milk 42 IU/100 g Milk products 89 IU/100 g

1.Availability of mechanical experience in producing D2 and D3.

2.Having a good capacity for raising 25-hydroxyvitamin D blood

extended time, yet within the appearance of minerals.

available, and consumed all through the year.

be used in food, with the following exact conditions [25].

and milk and milk products [25] (**Table 2**).

*Maxim levels of vitamin D in foods [25].*

continue to get better data and higher effectiveness [24].

**5.5 Factors affecting vitamin D food fortification**

cants and suitable vehicles for the fortificant [24]:

4.Having the proper vehicle for fortification:

**86**

**Table 2.**

A couple of studies have researched the long impact of additional vitamin D3 on the initial vitamin D load of milk. Hollis in his article "Vitamin D and Its Metabolites in Human and Bovine Milk" demonstrated a 10-fold rise of vitamin D3 consumption from 100 to 1000 μg/d and contributed a 7·5-fold rise in vitamin D3 levels of the milk and a 2-fold rise in 25(OH)D3 [26].

#### *5.7.2 Eggs*

Two frequently used strategies to fortify eggs with vitamin D are: increasing sunlight exposure and supplementing bird diet with vitamin D. It is proved that eggs that were exposed to light have higher vitamin D3 content. Browning and Cowieson verified the effectiveness of diet enrichment with vitamin in increasing both vitamin D3 and 25(OH)D3. However, Browning, Cowieson, and Duffy verified that addition of 25(OH)D3 had positive impact on 25(OH)D3 level of the egg yolk. Thus, within a diet, 25(OH)D3 could be consumed straightforwardly by hens with no exchange to vitamin D3 within the circulation [26].

#### *5.7.3 Cheddar cheese*

It is verified that vitamin D is stable during pasteurization, manufacturing, and maturing. It is evenly distributed in the cheddar and does not influence the flavor. The positive part is that vitamin D has the same effect in supplements and in cheddar matrix. The disadvantage in fortifying cheddar with vitamin D is the loss in the wheying off step. However, it is solved by decreasing the whey load before manufacturing and the use of ultrafiltration (UF) [27]. Ganesan proved vitamin D stability over a 9-month maturity period while using typical types of vitamins. The use of UF to cheddar milk results in little yet considerable reductions in vitamin D losses in whey [28].

#### *5.7.4 Bread*

Bread is a widely consumed food item; it is prepared from flour and water by baking, as well as nongrain material such as nuts, fats, raisins, and nutrients to improve the nutritional quality of the meal eaten. Vitamin D can be added during different stages (fermentation, baking, and storage). It is verified that 60 min is the reasonable time for dough fermentation, since when raising the fermentation time, oxidation of vitamin occurs [5].
