Contribution of Vitamin D(2) and D(3) and Their Respective 25-Hydroxy Metabolites to the Total Vitamin D Content of Beef and Lamb

BACKGROUND: Red meat and meat products can contribute meaningfully to the mean daily intake of vitamin D. Beef and lamb can contain vitamin D(3) and 25-hydroxyvitamin D(3) [25(OH)D(3)] but also potentially vitamin D(2) and 25-hydroxyvitamin D(2) [25(OH)D(2)], all of which contribute to meat's v...

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Detalles Bibliográficos
Autores principales: Cashman, Kevin D, O'Sullivan, Siobhan M, Galvin, Karen, Ryan, Michelle
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7366049/
https://www.ncbi.nlm.nih.gov/pubmed/32704612
http://dx.doi.org/10.1093/cdn/nzaa112

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7366049/
https://www.ncbi.nlm.nih.gov/pubmed/32704612
http://dx.doi.org/10.1093/cdn/nzaa112

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