FINAL-Standalone-Vitamin-D-Guideline

TABLE 1. Sources of vitamin D 2and vitamin D 3SOURCEVITAMIN D CONTENTNatural SourcesCod liver oil ~400–1,000 IU/teaspoon vitamin D 3Salmon, fresh wild caught ~600–1,000 IU/3.5 oz vitamin D 3Salmon, fresh farmed ~100–250 IU/3.5 oz vitamin D 3, vitamin D 2Salmon, canned ~300–600 IU/3.5 oz vitamin D 3Sardines, canned ~300 IU/3.5 oz vitamin D 3Mackerel, canned ~250 IU/3.5 oz vitamin D 3Tuna, canned 236 IU/3.5 oz vitamin D 3Shiitake mushrooms, fresh ~100 IU/3.5 oz vitamin D 2Shiitake mushrooms, sun-dried ~1,600 IU/3.5 oz vitamin D 2Egg yolk ~20 IU/yolk vitamin D 3or D 2Sunlight/UVB radiation~20,000 IU equivalent to exposure to 1 minimal erythemal dose (MED)in a bathing suit. Thus, exposure of arms and legs to 0.5 MED is equivalentto ingesting ~3,000 IU vitamin D 3.Fortified foodsFortified milk 100 IU/8 oz, usually vitamin D 3Fortified orange juice 100 IU/8 oz vitamin D 3Infant formulas 100 IU/8 oz vitamin D 3Fortified yogurts 100 IU/8 oz, usually vitamin D 3Fortified butter 56 IU/3.5 oz, usually vitamin D 3Fortified margarine 429 IU/3.5 oz, usually vitamin D 3Fortified cheeses 100 IU/3 oz, usually vitamin D 3Fortified breakfast cereals ~100 IU/serving, usually vitamin D 3Pharmaceutical sources in the United StatesVitamin D 2(ergocalciferol)50,000 IU/capsuleDrisdol (vitamin D 2) liquid8,000 IU/ccSupplemental sourcesMultivitamin 400, 500, 1,000 IU vitamin D 3or vitamin D 2Vitamin D 3400, 800, 1,000, 2,000, 5,000, 10,000, and 50,000 IUIU = 25 ng. Reproduced with permission from M. F. Holick: N Engl J Med 357:266–281, 2007 (3). © Massachusetts Medical Society.E v a l u a t i o n , T r e a t m e n t , a n d P r e v e n t i o n o f V i t a m i n D D e f i c i e n c y9