Neill Holly R, Gill Chris I R, McDonald Emma J, McRoberts W Colin, Pourshahidi L Kirsty
Nutrition Innovation Centre for Food and Health, School of Biomedical Sciences, Ulster University, Coleraine, United Kingdom.
Devenish Nutrition Ltd., Belfast, United Kingdom.
Front Nutr. 2021 Dec 3;8:777364. doi: 10.3389/fnut.2021.777364. eCollection 2021.
Hypovitaminosis D is prevalent worldwide, with many populations failing to achieve the recommended nutrient intake (RNI) for vitamin D (10-20 μg/day). Owing to low vitamin D intakes, limited exposure to ultraviolet-B (UVB) induced dermal synthesis, lack of mandatory fortification and poor uptake in supplement advice, additional food-based strategies are warranted to enable the UK population to achieve optimal vitamin D intakes, thus reducing musculoskeletal risks or suboptimal immune functioning. The aims of the current study were to (1) determine any changes to vitamin D intake and status over a 9-year period, and (2) apply dietary modeling to predict the impact of vitamin D biofortification of pork and pork products on population intakes. Data from the UK National Diet and Nutrition Survey (Year 1-9; 2008/09-2016/17) were analyzed to explore nationally representative mean vitamin D intakes and 25-hydroxyvitamin D (25(OH)D) concentrations ( = 13,350). Four theoretical dietary scenarios of vitamin D pork biofortification were computed (vitamin D content +50/100/150/200% vs. standard). Vitamin D intake in the UK population has not changed significantly from 2008 to 2017 and in 2016/17, across all age groups, 13.2% were considered deficient [25(OH)D <25 nmol/L]. Theoretically, increasing vitamin D concentrations in biofortified pork by 50, 100, 150, and 200%, would increase vitamin population D intake by 4.9, 10.1, 15.0, and 19.8% respectively. When specifically considering the impact on gender and age, based on the last scenario, a greater relative change was observed in males (22.6%) vs. females (17.8%). The greatest relative change was observed amongst 11-18 year olds (25.2%). Vitamin D intakes have remained stable in the UK for almost a decade, confirming that strategies are urgently required to help the population achieve the RNI for vitamin D. Biofortification of pork meat provides a proof of concept, demonstrating that animal-based strategies may offer an important contribution to help to improve the vitamin D intakes of the UK population, particularly adolescents.
维生素D缺乏在全球普遍存在，许多人群未能达到维生素D的推荐营养素摄入量（RNI）（10 - 20μg/天）。由于维生素D摄入量低、紫外线B（UVB）诱导的皮肤合成暴露有限、缺乏强制性强化以及补充建议的接受度低，有必要采取额外的基于食物的策略，以使英国人群达到最佳维生素D摄入量，从而降低肌肉骨骼风险或免疫功能欠佳的情况。本研究的目的是：（1）确定9年期间维生素D摄入量和状况的任何变化，以及（2）应用饮食建模来预测猪肉和猪肉制品中维生素D生物强化对人群摄入量的影响。分析了英国国家饮食与营养调查（第1 - 9年；2008/09 - 2016/17）的数据，以探究具有全国代表性的维生素D平均摄入量和25 - 羟基维生素D（25(OH)D）浓度（n = 13,350）。计算了四种维生素D猪肉生物强化的理论饮食情景（维生素D含量 +50/100/150/200% 对比标准含量）。从2008年到2017年，英国人群的维生素D摄入量没有显著变化，在2016/17年，所有年龄组中，13.2% 的人被认为维生素D缺乏 [25(OH)D <25 nmol/L]。理论上，将生物强化猪肉中的维生素D浓度提高50%、100%、150% 和200%，将分别使人群维生素D摄入量增加4.9%、10.1%、15.0% 和19.8%。在具体考虑对性别和年龄的影响时，基于最后一种情景，男性（22.6%）的相对变化大于女性（17.8%）。11 - 18岁人群的相对变化最大（25.2%）。英国的维生素D摄入量在近十年中一直保持稳定，这证实迫切需要采取策略来帮助人群达到维生素D的RNI。猪肉的生物强化提供了一个概念验证，表明基于动物的策略可能对帮助提高英国人群，特别是青少年的维生素D摄入量做出重要贡献。
