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The perspectives of application of vitamin D in the technologies of production of bakery products with functional purposes
(The perspectives of application of vitamin d in the technologies of production of bakery products with functional purposes / O. Bortnichuk, A. Gavrish, V. Dotsenko, V. Povorozniuk // Nauka i Studia. – 2013. – №18 (86). – P. 50-58., 2013) Bortnichuk, Oleg; Havrysh, Andrey; Dotsenko, Viktor; Povorozniuk, Vladislav
Low vitamin D intake and status have been reported worldwide and many studies have suggested that this low status may be involved in the development of several chronic diseases. There are a limited number of natural dietary sources of vitamin D leading to a real need for alternatives to improve dietary intake. Enhancement of foods with vitamin D is a possible mode for ensuring increased consumption and thus improved vitamin D status. The present review examines studies investigating effects of vitamin D enhanced foods in humans and the feasibility of the approach is discussed.