The recommended daily intake of vitamin D is currently a topic of much discussion and may undergo significant change in the next few years.
|
Age of the Patient |
Current Recommended Daily Intake |
|
<= 70 years |
400 IU (10 µg) |
|
> 70 years |
600 IU (15 µg) |
Many researchers feel that this intake is inadequate to meet physiologic needs and should be increased. Future recommendations may be 10-times higher than current levels (up to 10,000 IU per day). Potential benefits include fewer fractures in the elderly and improved immune function.
The vitamin D content of most foods is low.
Significant sources of vitamin D are:
(1) fish
(2) fortified foods (milk, margarine, orange juice)
(3) dietary supplements
|
Food |
Serving Size |
Vitamin D per Serving |
|
milk |
1 cup |
98 IU |
|
baked herring |
3 ounces |
1,775 IU |
|
baked salmon |
3 ounces |
238 IU |
|
canned tuna |
3 ounces |
136 IU |
|
sardines |
1 ounce |
77 IU |
|
raisin bran cereal |
0.75 cup |
42 IU |
|
pork sausage |
1 ounce |
31 IU |
|
egg yolk |
1 |
25 IU |
total daily intake of vitamin D in IU =
= cumulative SUM((number of servings per day) * (amount of vitamin D per serving)) + (vitamin D in dietary supplements)
Specialty: Nutrition, Surgery, general, Gastroenterology
