Scientific journal

60 2021

Journal of Food and Nutrition Research
Summary No. 2 / 2021

Pasidi, E. – Papaliagkas, V. – Vareltzis, P.
Factors affecting the mechanism and modelling of vitamin D absorption in designing fortified foods – A review
Journal of Food and Nutrition Research, 60, 2021, No. 2, s. 93-110

Patroklos Vareltzis, Department of Chemical Engineering, Faculty of Engineering, Aristotle University of Thessaloniki, University Campus, 54124 Thessaloniki, Greece. E-mail: pkvareltzis@cheng.auth.gr

Received 5 February 2021; 1st revised 6 May 2021; accepted 12 June 2021; published online 18 June 2021.

Summary: Vitamin D is an essential nutrient for human health, which can be either synthesized inside the body when exposed to sunlight or enter the body via the oral root by food or supplement consumption. This review aims to provide information on possible factors and mechanisms that may interfere with the absorption of the vitamin along the gastrointestinal tract. This information is valuable in food and nutrition science, as it can provide a useful guidance in designing fortified foods with enhanced bioavailability of the vitamin. Multiple databases were searched including Scopus (Elsevier, Amsterdam, Netherlands), PubMed (National Center for Biotechnology Information, Bethesda, Maryland, USA), ResearchGate (ResearchGate, Berlin, Germany) and Google Scholar (Google, Mountain View, California, USA), between December 2019 and November 2020. The research gaps that arose included possible interactions between the food composition or structure and the vitamin’s bioavailability, the details of the fate of the vitamin in the gastrointestinal tract as well as the limitations occurring in the mathematical models of digestion, which may simplify the simulation but also insert some uncertainty concerning the accuracy of results.

Keywords: vitamin D; fortified foods; enriched foods; bioavailability; digestion; mathematical modeling

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