Vitamin D

The sunshine vitamin.

  • Chemical name: calciferol
  • RDA: 5 micrograms
  • Top sources: cod liver oil, herring, mackerel, sardines, trout, salmon, fresh tuna (all oily fish), eggs, cheddar cheese
  • Absorption: enhanced by fat or oil, so most sources stated above will have good absorption rates
  • Cautions: fat-soluble so excessive intakes will be stored
  • Use in sport: low levels of vitamin D have been found to be associated with loss of muscle tone and it may be involved in the production of insulin-like growth factor, which has an anabolic action. Inadequate intakes of vitamin D may increase risk of bone fracture, impair immune function and increase susceptibility to upper respiratory tract infections

Vitamin D is required for the absorption of calcium (and phosphorus) from food; it directly increases the rate of mineral deposits on bones. Most of our vitamin D is formed through exposure to sunlight – UV rays change it from an inactive to an active form. Vitamin D plays a role in maintaining blood calcium levels, healthy teeth and immune system and the process of cell division.

Dippy eggs

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