Nowadays, vitamin D deficiency is the most common nutritional deficiency worldwide. In addition to the skeletal effects, it is now recognized that vitamin D deficiency is associated with higher morbidity and mortality. Currently, optimizing serum concentration of 25-hydroxy vitamin D with targeted strategies is becoming one the most interesting topics of public health nutrition. It is not possible for everyone to obtain sufficient serum concentrations of vitamin D by effective solar ultraviolet B exposure or usual dietary intake. Nutritional supplements and fortified foods as an available and cost-effective way to provide the recommended amount of vitamin D. Although, vitamin D supplementation is considered a good and simple short-term solution for vitamin D deficiency treatment; however, it seems that at a population level, food fortification, using staple foods, is the best method to increase vitamin D consumption and long-term treatment of vitamin D deficiency. © 2019 IUBMB Life, 71(9):1190-1191, 2019.
Keywords: flour; fortification; milk; oil; supplementation; vitamin D.
© 2019 International Union of Biochemistry and Molecular Biology.