Vitamin D composition of Australian game products.

The vitamin D content of many Australian game products is unknown. These foods are potential sources of vitamin D for remote-dwelling Aboriginal and Torres Strait Islander people, of whom 39% are vitamin D deficient (serum 25-hydroxyvitamin D3 (25(OH)D3) concentrations < 50 nmol/L). Vitamin D3, 25(OH)D3, vitamin D2 and 25(OH)D2 were measured by liquid chromatography-triple quadrupole mass spectrometry (LC-QQQ) in raw meat (camel, crocodile, emu, kangaroo), emu eggs and emu oil. Vitamin D3 (range, 0.5-14.5 µg/100 g) was found in all products except camel and kangaroo. All samples except kangaroo contained 25(OH)D3; some camel samples contained relatively high concentrations (range, 0.4-5.2 µg/100 g). Vitamin D2 was found in emu products and some kangaroo samples. We detected trace amounts of 25(OH)D2 in some camel and kangaroo samples. This study provides valuable insight into foods with a paucity of data on vitamin D content, showing that some are potentially useful sources of vitamin D.

Vitamin D composition of Australian foods.

Australia needs accurate vitamin D food composition data to support public health initiatives. Previously, limitations in analytical methodology have precluded development of a comprehensive database. We used liquid chromatography with triple quadrupole mass spectrometry (LC-QQQ) to analyse 149 composite samples representing 98 foods (primary samples n = 896) in duplicate for vitamin D3, 25-hydroxyvitamin D3 (25(OH)D3), vitamin D2, 25(OH)D2. The greatest concentrations of vitamin D3 were found in canned salmon and a malted chocolate drink powder (fortified); chicken eggs and chicken leg meat contained the most 25(OH)D3. Margarine (fortified) and chocolate contained the greatest concentrations of vitamin D2, with smaller amounts found in various meat products. 25(OH)D2 was detected in various foods, including meats, and was quantitated in lamb liver. These data advance knowledge of dietary vitamin D in Australia and highlight the importance of analysis of these four forms of vitamin D to accurately represent the vitamin D content of food.