New research found that consumption of non-cow’s milk was associated with decreased vitamin D levels compared to the consumption of cow’s milk among children in North America.
Tag Archives: food fortification
Recently, The European Food Safety Authority issued a positive opinion on the safety of UV-treated baking yeast.
New randomized controlled trial finds that vitamin D influences blood pressure, even in healthy young adults
Vitamin D has been shown to improve cardiovascular health in high-risk populations. Does the same hold true in healthy groups?
Recently two Swiss researchers published a review of all the studies of the vitamin D content of various protein food groups.
Kellogg’s has received approval to start adding vitamin D to its cereals in Canada. The approval comes from the governmental body Health Canada.
Researchers at Iowa State University decided to see if they could increase the amount of vitamin D in eggs by feeding chickens more vitamin D.
The Food and Drug Administration amended its regulations regarding how much vitamin D2 can be added to bread.
Dr Cannell discusses food fortification with a reader and contemplates what the most effective approach would be.
The Kellogg Company of Ireland recently announced their plan to fortify children and family cereals with vitamin D.
Dr Cannell comments on a recent peer reviewed journal article and Subway’s new vitamin D fortified bread