Ensuring Adequate Vitamin D Status for Patients on A Plant-Based Diet

Stewart Rose and Amanda Strombom
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Amanda Strombom: Plant-based Diets in Medicine, USA

Orthopedics and Rheumatology Open Access Journals, 2019, vol. 15, issue 3, 71-75

Abstract: Vitamin D is a fat-soluble vitamin that is naturally present in a few foods, added to others, and available as a dietary supplement. It is also produced endogenously when ultraviolet rays from sunlight strike the skin and trigger vitamin D synthesis. The flesh of fatty fish (such as salmon, tuna, and mackerel) and fish liver oils are among the best sources of foods that contain vitamin D naturally. Small amounts of vitamin D are also found in beef liver, cheese and egg yolks. Almost all of the U.S. dairy milk supply is voluntarily fortified with 100 IU/cup.

Keywords: journal of orthopaedics; orthopaedics journals impact factor; orthopaedics articles impact factor; scholarly publishing orthopedics journals; juniper publishers opena ccess orthopedics journal; Rheumatology; rheumatology journals impact factor 2018; rheumatology journals impact factor; rheumatology open access journals; juniper publishers review (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:adp:joroaj:v:15:y:2019:i:3:p:71-75

DOI: 10.19080/OROAJ.2019.15.555913

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