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Vitamin D bioavailability in the gut– review Sept 2017

Factors influencing the absorption of vitamin D in GIT: an overview

Journal of Food Science and Technology, pp 1–13, Online: 23 Sept 2017,
https://doi.org/10.1007/s13197-017-2840-0
Vaibhav Kumar Maurya Manjeet Aggarwal

VitaminDWiki

Some items from the excellent PDF

Vitamin E competes with Vitamin D -15%
Vitamin D from meat -40%
High fiber diet half life -30%
(19 days vs 27 days)
Phytosterols -16% to -36%
Vitamin A-30%
Vitamin E - ? %
Fat substitute: olestra - ? %
Gut-friendly forms + ? %
Gastric bypass surgery-30%

Seems a little dated - refers to the 1996 US recommendations

Does not appear to cover the following bio-availability issues

Water soluble form of Vitamin D appears better for those with poor guts
Low-fat milk - 60% less vitamin D gets into the blood
Some olive oil carriers provide 25% less Vitamin D
Too little Magnesium - needed at 3-4 places before Vitamin D gets into the serum
Existing vitamin D level (increased bio-availability in the winter?)
Poor ratio of Omega-3 to Omega-6
Vitamin K somewhat blocks Vitamin D
Low Boron - 24%
Low mono to poly fats
Iron deficiency is a cause of Vitamin D deficiencyLiver with low Iron - not process Vitamin D as well
Exposed to Roundup


Two images from the purchased PDF



Image Image

Vitamin D refers to a group of secosteroid compounds and recognized as the antirachitic vitamin, as it counters rickets, mineral desorption from fully-grown bones (Osteodistrophy), bone, joint disorders, and fragility of bones. On one hand, there is scarcity of vitamin D rich food while on other hand a number of factors negotiate its absorption efficiency in human gastrointestinal tract (GIT).
These factors include

  • variations in the physiochemical state of the vitamin D (molecular forms, potency and their physiological linkages), the
  • complexity of food matrix (the amount and type of fatty acids, dietary fibers and presence/absence of vitamin D enhancer and inhibitor), and its
  • interaction of other fat soluble compounds with vitamin D as well as the
  • host-associated factors (age, disease, surgery, obesity, genetic variation etc.).

It is hypothesized that the bioavailability of vitamin D in GIT is compromised if there changes within these factors.
Present article is intended to review the contribution of these factors anticipated to be influencing vitamin D absorption in GIT.

Paid publisher $40 for the excellent PDF

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