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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Oxford University Press
2020
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| 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 |