For the health of our bones, teeth, and muscles, we require vitamin D. Some people have low blood levels of vitamin D, which increases their risk of becoming deficient.
Salmon, mackerel, and sardines are just a few examples of the fatty fish that are excellent providers of vitamin D. Red meat, liver, and egg yolks are among more sources.
Additionally, several foods—including morning cereals, plant milks, and fat spreads—have vitamin D added to them. It’s doubtful that you will obtain all the vitamin D you require from diet, even if you eat foods high in vitamin D.
The recommended daily amount (RDA) for vitamin D is 600 international units (IU), which is equivalent to 15 micrograms (mcg) for most individuals, according to the NIH. Vitamin D is created in your body when the sun’s ultraviolet rays strike your skin. The RDA for those over 80 is 800 IU (20 mcg). All year long, supplements should be taken by anyone who spends little time outdoors or who covers up when they do.
Although research on the function of vitamin D in disease prevention is a hot topic, it is still unclear if consuming levels of the vitamin over the RDA is beneficial. Although clinical trials that give individuals vitamin D supplements to treat a particular disease are still inconclusive, observational studies have found a clear correlation between lower prevalence of several diseases in populations that live in sunny regions or have higher blood levels of vitamin D. This might be as a result of various study designs, variations in participant doses, and variations in vitamin D absorption rates among various ethnicities.
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