Respuesta :
Early in the 20th century, vitamin D was originally recognised as a vitamin; today, it is understood to be a prohormone. The fact that vitamin D may be produced by the human body via the action of sunshine makes it a special nutrient. The development of dietary reference consumption estimates is complicated by these two sources of vitamin D.
What are the sources of vitamin D?
Food and dietary supplements are two dietary sources of vitamin D; thus, "total vitamin D consumption" refers to the overall dietary contribution from both foods and supplements. There are a few naturally occurring vitamin D dietary sources. However, some foods are vitamin D-fortified. In the 1920s, vitamin D fortification of various foods was started on a voluntary basis once it was realised that vitamin D was critical for the prevention of rickets (Steenbock and Black, 1924).
Margarine with vitamin D and fluid milk are required. Margarine must have 530 IU of vitamin D per 100 g and fluid milk must have 35–45 IU per 100 mL. Additionally, fortified plant-based beverages must have a similar level of vitamin D.
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