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Lun Wong, C., Givens, D. I., Asioli, D. 
ORCID: https://orcid.org/0000-0003-2274-8450, Turpeinen, A. M., Han, J., Pourshahidi, L. K. and Guo, J.
(2026)
Vitamin D fortification of dairy products in the United Kingdom: what are the barriers?
Advances in Nutrition.
ISSN 2156-5376
doi: 10.1016/j.advnut.2026.100645
(In Press)
Abstract/Summary
Given the inadequate vitamin D intake and status in the United Kingdom (UK) population, the Scientific Advisory Committee on Nutrition recognised the difficulty of achieving a reference nutrient intake of vitamin D (10 μg/day) simply from natural food sources. Therefore, additional food vehicles for vitamin D fortification are needed to improve vitamin D intake and status. Dairy products represent a potential vehicle for fortification, given their status as staple foods in the UK. In recent workshops (October 2024 and March 2025), barriers to vitamin D fortification of dairy products were discussed by a group of experts. The main conclusions from the workshops are presented in this review and position paper and are as follows: 1). There is convincing evidence of the need to improve vitamin D status. 2). Further evidence is required including modelling studies to examine a wide variety of dairy products potentially being fortified using the UK population data, especially those who are at risk of vitamin D deficiency such as children and young female populations, as well as cost evaluation studies of vitamin D fortification. 3). More research on consumer preferences towards vitamin D-fortified dairy products is needed. 4). Vitamin D fortification of dairy products may not be technically difficult, but it may involve additional cost for dairy food manufacturers, such as purchasing specific equipment for vitamin D addition. 5). The retailing and promotion of vitamin D-fortified dairy products are influenced by various factors such as price and customer perceptions. This review further 1). Highlights the barriers to the promotion and legislation of mandatory vitamin D fortification policy of dairy products, 2). Reviews current evidence of each barrier, and 3). Identifies research gaps that need to be addressed in the future.
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| Item Type | Article |
| URI | https://centaur.reading.ac.uk/id/eprint/129704 |
| Identification Number/DOI | 10.1016/j.advnut.2026.100645 |
| Refereed | Yes |
| Divisions | Interdisciplinary Research Centres (IDRCs) > Institute for Food, Nutrition and Health (IFNH) Life Sciences > School of Agriculture, Policy and Development > Department of Agri-Food Economics & Marketing |
| Uncontrolled Keywords | Cheese, consumer, dairy, fortification, milk, policy, vitamin D, yoghurt |
| Publisher | American Society for Nutrition |
| Download/View statistics | View download statistics for this item |
| Date Deposited: | 13 May 2026 13:54 | Date item deposited into CentAUR |
|---|---|---|
| Last Modified: | 18 May 2026 09:45 | Date item last modified |
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