@article{2987521,
    title = "Intake and contribution of food groups to vitamin D intake in a representative sample of adult Greek population",
    author = "Dimakopoulos, I. and Magriplis, E. and Mitsopoulou, A.-V. and Karageorgou, D. and Bakogianni, I. and Micha, R. and Michas, G. and Chourdakis, M. and Chrousos, G.P. and Roma, E. and Panagiotakos, D.B. and Zampelas, A.",
    journal = "Frontiers in Nutrition",
    year = "2020",
    volume = "72",
    publisher = "ELSEVIER SCIENCE INC 360 PARK AVE SOUTH, NEW YORK, NY 10010-1710 USA",
    doi = "10.1016/j.nut.2019.110641",
    keywords = "vitamin D;  25-hydroxyvitamin D;  vitamin D, adult;  Article;  biofortification;  cereal;  concentration (parameter);  controlled study;  estimated average requirement;  female;  fish;  food intake;  Greek (people);  groups by age;  health care policy;  human;  male;  meat;  nutritional parameters;  priority journal;  public health;  sex difference;  vitamin intake;  vitamin supplementation;  adverse event;  blood;  diet;  dietary supplement;  eating;  Greece;  nutritional requirement;  nutritional status;  prevalence;  vitamin D deficiency;  young adult, Adult;  Diet;  Diet Surveys;  Dietary Supplements;  Eating;  Female;  Greece;  Humans;  Male;  Nutritional Requirements;  Nutritional Status;  Prevalence;  Vitamin D;  Vitamin D Deficiency;  Young Adult",
    abstract = "Objectives: Globally, vitamin D intake from food and supplements is low, consistent with the high prevalence of low serum 25-hydroxyvitamin D concentration. The aims of this study were to assess vitamin D intake and major relevant food contributors among Greek adults and to propose subsequent policies for intervention. Methods: Vitamin D from diet and supplements was estimated in adults (≥19 y of age) from two 24-h recalls using the Automated Multiple-Pass Method (vitamin D from food intake) and a drug and supplement questionnaire (vitamin D supplements). Over- and underreporters were identified using the Goldberg cutoff. The final analysis included 2218 individuals. The National Research Council method was used to account for within- and between-person variation. Vitamin D food intake adequacy was estimated based on the estimated average requirement (EAR) of 10 mcg/d, set by the Institute of Medicine. Major foods contributing to intake were identified and the effect on meeting EAR, of a potential food fortification example was examined. Results: Median vitamin D intake from food ranged from 1.16 to 1.72 and 1.01 to 1.26mcg/d in different age groups in men and women, respectively. Major food sources of vitamin D were fish (46%), meat (15%), and cereals (12%); however, >90% of the population in all age groups failed to meet the EAR, even when supplemental use was accounted for (~5% of the population consumed supplements). Conclusion: Overall vitamin D intake is below the average requirements. Public health policies to increase the consumption of foods high in vitamin D or food fortification may significantly reduce the percentage of individuals who do not meet the recommendations. © 2019 Elsevier Inc."
}