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How Much Vitamin D Is Too Much?

With fortified products now ubiquitous, the food industry faces new questions about how much vitamin D is too much—and how to deliver it responsibly.
Cup of Milk
Jaime Savitz

Food Technology Magazine

It’s not hard to find a vitamin D–fortified food or beverage product. Companies have rolled out a steady stream of them over the past few decades. Orange juice, milk, yogurt, nondairy milk alternatives, and breakfast cereals with added vitamin D can be found in almost every grocery retailer, and a multitude of vitamin D supplements line store shelves. This makes sense, given that few foods naturally contain vitamin D. But is it possible to have too much vitamin D. And if so, what are the implications for the food industry.

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Authors

  • Jaime Savitz Member

    Jaime Savitz, a member of IFT, is a physician associate and registered dietitian (savviij@gmail.com).

Categories

  • Food Health Nutrition

  • Food Sciences

  • Food Ingredients and Additives

  • Research

  • Diet and Health

  • Food Technology Magazine

  • Minerals

  • Vitamins

  • Food Toxicology

  • Safety Evaluation