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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 4
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The future is bright: Biofortification of common foods can improve vitamin D status

Holly R. Neilla Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, UKORCID Iconhttps://orcid.org/0000-0003-4816-367XView further author information
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Chris I. R. Gilla Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, UKORCID Iconhttps://orcid.org/0000-0003-4335-7571View further author information
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Emma J. McDonaldb Devenish Nutrition Ltd., Lagan House, Belfast, UKView further author information
,
W. Colin McRobertsc Agri-Food and Biosciences Institute, Headquarters, Belfast, UKView further author information
&
L. Kirsty Pourshahidia Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, UKCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-2251-5251View further author information
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Pages 505-521 | Published online: 22 Jul 2021

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H. R. Neill, C. I. R. Gill, E. J. McDonald, W. C. McRoberts, R. McAleenon, M. M. Slevin, D. Cobice, R. McMurray, R. Loy, A. White & L. K. Pourshahidi. (2023) Bioavailability of vitamin D biofortified pork meat: results of an acute human crossover study in healthy adults. International Journal of Food Sciences and Nutrition 74:2, pages 279-290.
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Articles from other publishers (6)

H.R. Neill, C.I.R. Gill, E.J. McDonald, R. McMurray, W.C. McRoberts, R. Loy, A. White, R. Little, R. Muns, E.J. Rosbotham, U. O'Neill, S. Smyth & L.K. Pourshahidi. (2023) Improving vitamin D content in pork meat by UVB biofortification. Meat Science 199, pages 109115.
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Sahil Kalia, Andrew D. Magnuson, Tao Sun, Guanchen Liu, Woo Kyun Kim, Zackary Johnson & Xin Gen Lei. (2023) Supranutrition of microalgal docosahexaenoic acid and calcidiol improved growth performance, tissue lipid profiles, and tibia characteristics of broiler chickens. Journal of Animal Science and Biotechnology 14:1.
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Alicja Wierzbicka, Małgorzata Świątkiewicz, Mirosław Tyra, Tomasz Szmatoła & Maria Oczkowicz. (2023) Effect of different doses of cholecalciferol and calcidiol on meat quality parameters and skeletal muscle transcriptome profiles in swine. Meat Science 197, pages 109071.
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Greta Castellini, Fosca Vezzulli, Milena Lambri, Gabriele Sacchettini, Guendalina Graffigna, António Marques & Ettore Capri. (2022) Perceptions and Liking Distortion from Information about the Nutritional Upgrades in Biofortified Seafood Products. Foods 11:18, pages 2808.
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Yiwen Guo, Ying Xu, Tao Zhang, Yandan Wang, Ruijie Liu, Ming Chang & Xingguo Wang. (2022) Medium and long-chain structured triacylglycerol enhances vitamin D bioavailability in an emulsion-based delivery system: combination of in vitro and in vivo studies . Food & Function 13:4, pages 1762-1773.
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Holly R. Neill, Chris I. R. Gill, Emma J. McDonald, W. Colin McRoberts & L. Kirsty Pourshahidi. (2021) Vitamin D Biofortification of Pork May Offer a Food-Based Strategy to Increase Vitamin D Intakes in the UK Population. Frontiers in Nutrition 8.
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