Vitamin D

Vitamin D3 (cholecalciferol) and vitamin D2 (ergocalciferol) are stored in body fat. The vitamin D precursors produced in yeasts and plants (ergosterol) and animals (7-dehydrocholesterol) are converted to vitamin D by exposure to ultraviolet light (290-315 nm). Vitamin D (refers to either vitamin D2 or vitamin D3) is metabolized in the liver to 25-hydroxyvitamin D and then to 1,25-dihydroxyvitamin D in the kidney. 1,25-Dihydroxyvitamin D is considered to be the biologically functioning form of vitamin D. The major functions of vitamin D are to increase the efficiency of intestinal calcium absorption and to mobilize calcium stores from bone in order to maintain the serum calcium and phosphorus concentrations within the normal physiological range.

Deficiencies:
In humans, deficiency symptoms include rickets in children, osteomalacia in adults, muscle weakness, bony deformities, neuromuscular irritability causing muscle spasms of the larynx (laryngospasm) and hands (carpopedal spasm), generalized convulsions and tetany.

Clinical uses:
Vitamin D is useful for preventing and treating vitamin D-deficiency bone disease (rickets in children and osteomalacia in adults). 25-Hydroxyvitamin D3 is useful for treating disorders, such as severe liver failure, in which vitamin D cannot be metabolized to 25-hydroxyvitamin D. The active form of vitamin D (1,25-dihydroxyvitamin D3) and its analogs are useful for treating metabolic bone disorders due to inborn and acquired disorders in the metabolism of 25-hydroxyvitamin D to 1,25-dihydroxyvitamin D. 1,25-dihydroxyvitamin D2 and its analogs have recently been shown to be valuable in treating the skin disease, psoriasis.

Diet recommendations:
The Dietary Recommended Dietary Allowance (RDA) for infants from birth to 6 months of age is 300 IU (7.5 µg); for children older than 6 months of age through age 24 years, 400 IU (10 µg/d). For adults over 24 years the RDA is 200 IU (5 µg). There is mounting evidence that in the absence of any exposure to sunlight the RDA for vitamin D in adults is between 600 and 800 IU (20 µg/day). The usual dietary intakes of vitamin D are between 100 and 400 IU/day, assuming that the vitamin D content in milk is 400 IU. Recent evidence suggests that the vitamin D content in milk is variable and 50% of milk samples tested did not contain at least 50% of what was stated on the label. Some milk samples do not contain any vitamin D.

Food sources:
Good food sources are milk properly fortified with vitamin D, fatty fish such as salmon and mackerel, cod liver oil, fish liver oil, some breads and cereal, and some egg yolks.

Toxicity:
Excessive quantities of vitamin D (in excess of 5,000-10,000 IU/day) can cause hypercalcemia, hypercalciuria, kidney stones, and soft tissue calcifications.

Recent research:
Epidemiological evidence suggests that there may be a correlation with increased exposure to sunlight with decreased risk of colon, breast and prostrate cancer. Whether this is due to increased production of vitamin D in the skin remains unknown. 1,25-dihydroxyvitamin D3 is a potent antiproliferative agent for tumor cells and normal cells that possess a vitamin D receptor. 1,25-dihydroxyvitamin D3 has also been shown to be of value in treating osteoporosis especially in patients who are calcium deficient.

For further information:

Holick, M.F. (1994) Vitamin D - new horizons for the 21st century. Am. J. Clin. Nutr. 60:619-630

DeLuca, H.F. (1988) The vitamin D story: a collaborative effort of basic science and clinical medicine. FASEB J. 2:224-236.

VITAMIN C: Important for tissue healing.
Vitamin E anti-oxidant
B COMPLEX VITAMINS
VITAMINS:
Why Minerals before Vitamins ?
Nutrition Tomato Warning:
US Senate report in 1936 knew COLLOIDAL MINERALS
Biotin
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