Avaliação do consumo de vitamina D com base em diferentes abordagens de consumo

Abstract

Several scholars have reported on a worldwide phenomenon concerning vitamin D deficiency and deficiency and its repercussions on the clinical state of humans. Based on the literature, there are involvements of this vitamin in several vital cellular processes, such as cell differentiation and proliferation, hormonal secretion (as we have insulin), as well as in the immune system and in several chronic non-transmissible diseases. Regarding the consumption of this vitamin, a study conducted in the USA showed promising results in detecting discrepancies between vitamin D intake and serum levels. It was emphasized that Americans consumed considerably less vitamin D than the established dietary requirement and, however, the serum amounts of 25-hydroxyvitamin D [25 (OH) D] remained higher when compared to the amounts ingested by diet, which would not be ensured by exposure to the sun. In this sense, adjusted potency was estimated from biological assays for antiratropical activity, intestinal calcium absorption and serum 25 (OH) D values, such data related to the consumption of foods containing vitamin D. We used articles that assessed levels serum levels of vitamin D in its metabolized form, 25 (OH) D, in studies conducted between 1998 and 2012 and, as the main study, a study conducted in 2014, which associates its relationship with vitamin consumption. Vitamin D2 and D3 from the US Food Composition Table were considered, with addition of 25 (OH) D, which resulted in a five-fold increase in their serum concentrations. The objective of this study was to evaluate the consumption of vitamin D based on different consumption approaches, with the specific objectives of reviewing in the literature the traditional consumption approach in Brazil and the proposed new international approach. Thus, considering the data presented, the study focuses on the importance of a deepening in the studies about the consumption of vitamin D, considering 25 (OH) D, with the percentage of increase obtained from the adjusted power reached by the students, and the relevance of considering other food sources, such as red meat.