Vitamin D exists in two primary forms: D3 and D2.
- Vitamin D3 (cholecalciferol) is produced through sun exposure and is primarily found in animal-based foods like eggs, fish, organ meats, and supplements.
- Vitamin D2 (ergocalciferol) is obtained from mushrooms, UV-B-irradiated yeast, and plant-based sources.
Both D2 and D3 are used for food fortification, but D2 is often preferred in vegetarian and vegan populations.
Recent research suggests that vitamin D3 is more effective than D2 in enhancing skeletal muscle size and function. In a study conducted on male Sprague-Dawley rats, it was found that D3 had a greater influence on muscle and cardiac functions compared to D2.
Dr. Bharati Kulkarni emphasized the need for more research to understand the broader effects of both vitamin D forms on various bodily functions and their implications for supplementation and fortification. The WHO-FAO recognizes micronutrient supplementation and fortification as effective public health strategies for improving population health.
