الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Vitamin D is the most important vitamin and unique among vitamins because it can be made in the skin from exposure to sunlight. Vitamin D comes in two forms; Vitamin D2 is obtained from the UV irradiation of the yeast sterol ergosterol and is found naturally in sun-exposed mushrooms and vitamin D3 is synthesized in the skin and is present in oil-rich fish such as salmon, mackerel, and herring; commercially available vitamin D3 is synthesized from the cholesterol precursor 7-dehydrocholesterol naturally present in the skin or obtained from lanolin
The major and most well-known function of vitamin D is to maintain calcium and phosphorus homeostasis and promote bone mineralization, there is little controversy that adequate vitamin D is necessary to prevent rickets and osteomalacia. More controversy exists with respect to the role of vitamin D in the prevention of osteoporosis and fractures;the major source of vitamin D for children and adults is exposure to natural sunlight. Very few foods naturally contain or are fortified with vitamin D, the major cause of vitamin D deficiency is inadequate exposure to sunlight, and the aim of the study isto determine vitamin D content in some Egyptian food items, in order to provide reference development of vitamin D enriched food as source of vitamin D supplement.
A cross sectional study was designed from each of the five food categories namely: Different Egyptian food groups (Meat, Poultry and egg, different species of fish, milk and its products, oil and fatty food). A total of 57 food samples were analyzed to detect vitamin D2 and vitamin D3 concentration in most common Egyptian food items.
Method
Determination of vitamin D content by addition of an internal standard(vitamin D3), after evaporation and dilution in acetonitrile-methanol, followed by saponification and extraction with n-heptane, the fraction that contain vitamin D2,D3 is separated by preparative normal phase –liquid chromatography and the analytes are determined by reversed phase liquid chromatography with U.V detection at 265 nm.
The present study revealed the following main results:
• Regarding comparison between five studied food groups, the minimum concentrationof vitamin D20.01 IU/100gm was in Bunny meat and Pigeon meat and maximum concentration 36.69 IU/100gmwas in coconut oil 36.69 IU/100gm.
• Oils and fatty foods contained the highest vitamin D2 values withMean± SD was 10.61±13.94 IU/100gm, it can be considered the main source of vitamin D2.
• The lowermost group of food provides vitamin D2 was Milk and its products with Mean± SD 2.30±3.69 IU/100gm.
• Coconut oil contained the highest value of vitamin D2 36.69 IU/100gm while Ghee contained lowest concentration of vitamin D2 0.01IU/100gm.
• Among different species of fish group, Herring contained the highest concentration of vitamin D2 19.75 IU/100gm, while Mullet contained the lowest concentration of vitamin D2 0.10IU/100gm.
• In milk group, processed cheese confined the uppermost concentration of vitamin D2 7.75 IU/100gm, while Yogurt milk contained the lowest concentration of vitamin D20.04 IU/100gm.
• In meat group, lamb Kidney was the extreme concentration of vitamin D220.33 IU/100gm, however Spleen was the lowermost concentration of Vitamin D20.13 IU/100gm.
• In Poultry group, Chicken liver contained the uppermost concentration of Vitamin D212.40 IU/100gm, whereas Bunny meat and Pigeon meat were nethermost concentration of Vitamin D20.01 IU/100gm.
• Concerning vitamin D3 results obtained of five food groups, it was obvious that the maximum value was canned Tuna 68.64 IU/100gm.
• Minimum value was in White chicken 4.49 IU/100gm.
• The maximum group considered as major source of vitamin D3 was Milk group was 31.57± 20.54 IU/100gm and median 37.60 IU/100gm, followed by fish group 29.94± 16.21 IU/100gm.
• The lowest group contained vitamin D3 was Meat with Mean± S.D 10.29±8.18 IU/100gm and Median was 7.30.
• In oils and fatty foods group the greatest concentration of vitamin D346.77 IU/100gm was in Cod liver oil, while the nethermost concentration of vitamin D3 4.77 IU/100gm was in Fries potato.
• In different fish species group the chief concentration of vitamin D368.64 IU/100gm was in Canned Tuna, However nethermost concentration of vitamin D311.50 IU/100gm was Sardine.
• In milk and its products group the peak concentration of vitamin D362.37 IU/100gm was in dried powdered milk, while the bottom concentration of vitamin D39.84 IU/100gm was in White cheese.
• In Meat group the maximum concentration of vitamin D329.37 IU/100gm was in lamb testes, otherwise the deepest concentration of vitamin D3 4.59IU/100gm was in Beef meat.
• In Poultry group the uppermost value of vitamin D3 52.41 IU/100gm was observed in Ducks liver 52.41 IU/100gm and the bottommost value of vitamin D34.49IU/100gmwerein White chicken.
Based on the findings of the present study results, it can be concluded that:
Milk and its products were the highest sources of vitamin D3 in Egyptian products, followed by different species of fish group, On the other hand Meat and Poultry represented the lowest sources of vitamin D3, while Oils and fatty foods were the highest sources of vitamin D2 in Egyptian products, followed by Meat, on the other hand Milk and its products and Poultry and its alternatives group represented the lowest sources of vitamin D2.
Generally, the richest sources of vitamin D3 in Egyptian diet were Canned Tuna, Full cream milk, dried powdered milk, processed cheese, Lamb testes meat, Ducks liver, cod liver oil. Meanwhile, some foods contained lower proportion of vitamin D3 but consumed in large quantities such as Poultry and meat.
The richest sources of vitamin D2 in Egyptian diet were Coconut oil, Sesame oil and beef liver. Meanwhile, some foods contained lower proportion of vitamin D2 but consumed in large quantities such as milk and its products and poultry and its alternatives. Therefore, there are no concerns about the expectation of vitamin D deficiency among Egyptian population.
from the results of this study, we were able to come to the following recommendations:
1. Upsurge intake of Lamb testes, Full cream milk, Dried milk, Processed cheese, Ducks liver, Cod liver oil, Canned Tuna, Oysters and Tuna because they contain the highest content of vitamin D3.
2. Rise intake of Beef Liver, Kidneys, Chickens liver, Coconut oil, Sesame oil, Cod liver oil, Herring because it contains the highest content of vitamin D2.
3. Growth the fortification with vitamin D3 to Beef meat, Egg, Margarine, Fries potato.
4. Increase fortification with vitamin D2 to full cream milk, Yogurt, Olive oil, Margarine.
5. Supplementation of the diet of different types of animals with vitamin D.
6. Increase awareness about the importance of vitamin D to the health of population.
7. Egyptian ministry of health must have annual assessment evaluating programs in food. This would bring Egypt into line with international best practices in food safety, increasing the efficiency and effectiveness of food safety programs along the entire Egyptian food chain.
8. The government should relent in its efforts to emphasize the importance of balanced diet in both governmental and private sectors.
9. The government should develop disseminating sensitive programs targeted vitamin D level improvement.
10. Allow food analysis laboratories to build expertise and facilities to analyses foods based on food safety.
11. Continuous mindfulness of citizens through different media about importance of vitamin D and other vitamins which may help Egyptians consumers to be more confident of the safety and benefits of the Egyptians food supply in their land and markets.
12. Women, childrenphysicians should pay attention to the importance of vitamin D for the health of the children and to reduce the risk of rickets and osteoporosis.
13. The educational curriculum should address the importance of vitamin D in food and emphasize its intake in appropriate quantities without increasing or decreasing.
14. School students should be made conscious of the importance of this ingredient in their diet and what food is rich in this ingredient.
15. The importance of this component for bone defects patients and its position in treating cancer and type II diabetes should be noted.
16. Dermatology clinics and dentists should be recommended for the importance of this component in the treatment of teeth and skin diseases.
17. Further researches to be carried out about importance of vitamin D for human elemental especially children, and product high of vitamin D content accepted by world health organization.
18. Strategis to enrich animal feed with vitamin D in farms of fish, poultry and cows should be implemented.
19. It is highly recommended that vitamin D should be taken in specific quantities without increasing or decreasing to maintain human health.
20. Screening of individuals for vitamin D in blood is recommended to evaluate vitamin D status in the body.
Conclusions
Based on the results of the present study, it can be concluded that:
1- Oils and fatty foods group contained the highest concentrations of vitamin D2 in the five studied groups10.61±13.94 IU/100gm.
2- Regarding to vitamin D2, coconut oil provided the highest concentration of vitamin D2 36.69 IU/100gm, while bunny meat and Pigeon meat contained the lowest concentration of vitamin D2 0.01 IU/100gm.
3- Milk group contained the highest concentration of vitamin D3 31.57±20.54 IU/100gm.
4- Regarding vitamin D3, Canned Tuna contained the highest concentration of vitamin D3 68.64 IU/ 100gm; While White chicken contained the lowest concentration of vitamin D34.49 IU/100gm.
5- The highest content of vitamin D2in meat group20.33 IU/100gmwas found in Lamb Kidney, while Spleen confined the lowest vitamin D2 content 0.13 IU/100gm,concerning vitamin D3;testes contained the maximum vitamin D3 value 29.36 IU/100gm despite it concluded slightly low concentration of vitamin D2 0.15 IU/100gm.
6- Processed cheese followed with White cheese had the highest contents of vitamin D2 in Milk and its products were 7.75, 7.6 IU/100gm respectively, Although Full cream milk, Roomy cheese and Cheddar cheese contained zero vitamin D2, regarding vitamin D3; Dried milk had the highest concentration of vitaminD3 62.37 IU/100gm, it was noticeable that white cheese contained the lowest concentration of vitamin D3 9.84IU/100gm despite it contained high concentration of vitamin D2.
7- The majority of the products in Poultry and its alternatives had zero vitamin D2 such as chicken Luncheon, Egg, Duck liver, White Chicken, turkey and Home chicken, concerning vitamin D3, Ducks liver had the highest concentration of vitamin D3 52.41 IU/100gm, while the lowest concentration of vitamin D34.49 IU/100gmwas observed in White chicken.
8- Coconut oil and Sesame oil provided very high concentrations vitamin D2 were 36.69, 35.25 IU/100gm respectively in oils and fatty food group. It was noticeable that fries potato, Ghee and Olive oil had the lowest valueof vitamin D2 were 0.01 IU/100gm, Although vitamin D2 was not observed in Avocado fruit, regarding vitamin D3, cod liver oil contained the highest value of vitamin D3 46.77 IU/100gm, vitamin D3 was not detected in coconut oil despite it contained the highest concentration of vitamin D2.
9- The highest value of vitamin D2 in fish species19.75 IU/100gm was found in Herring despite it contained slightly low amount of vitamin D3 15.30 IU/100gm,concerning vitamin D3, canned tuna was the uppermost value of vitamin D368.64IU/100gm, not only among different species of fish but also all food groups analyzed.
Recommendations
1. Increase intake ofLamb testes, Full creammilk, Dried milk, Processed cheese, Ducks liver, Cod liver oil, Canned Tuna, Oysters and Tuna because it conains the highest content of vitamin D3.
2. Rise intake of Beef Liver, Kidneys, Chickens liver, Coconut oil, Sesame oil, Cod liver oil, canned oil, Herring because it contains the highest content of vitamin D2.
3. Developmentthe fortification with vitamin D3 to Beaf meat, Egg, Margarine, Fries potato.
4. Increase fortification with vitamin D2 toFull craemmilkYogurt oil, Olive oil, Margarine.
5. Supplementation of the diet of different types of animals with vitamin D.
6. Surgeawarness about the importance of vitamin D to the health of population.
7. Egyptian ministry of health must have annual assessment evaluating programs in food. This would bring Egypt into line with international best practices in food safety, increasing the efficiency and effectiveness of food safety programs along the entire Egyptian food chain.
8. The government should relent in its efforts to emphasize the importance of balanced diet in both governmental and private sectors.
9. The government should develop disseminating sensitive programs targeted vitamin D level improvement.
10. Allow food analysis laboratories to build expertise and facilities to analyses foods based on food safety.
11. Continuous consciousness of citizens through different media about importance of vitamin D and other vitamins which may help Egyptians consumers to be more