Dias, Maria da GraçaVasco, ElsaRavasco, FranciscoOliveira, Luísa2024-01-052024-01-052023-06-22Food Chem. 2024 Mar 1:435:136676. doi: 10.1016/j.foodchem.2023.136676. Epub 2023 Jun 22.0308-8146http://hdl.handle.net/10400.18/8872Vitamin D acts in calcium and phosphate homeostasis and also as an immunomodulatory hormone. To estimate the vitamin D intake by the ‘adults’ and ‘elderly’ Portuguese populations TDS methodology was used, since in the absence of skin UVB exposure, food and supplements are the only vitamin D sources. Vitamin D was quantifiable in 78 (24 from the fish group) of the 164 TDS samples. Sea bream contained the most vitamin D (13.8 µg/100 g), followed by plaice (9.2 µg/100 g). MCRA software (semi-probabilistic approach) was used to estimate the median vitamin D intake that ranged between 2.47 (‘adults’ ‘males’) − 1.45 (‘elderly’ ‘females’) µg/day, well below the Dietary Reference Values (5–15 µg/day). Plaice, sea bream and sardine were the main contributors to intake. A prevalence of 94% inadequate vitamin D intake for ‘adults’ and ‘elderly’ was found based on the estimated average requirement of 10 µg/day.Highlights: - TDS samples covered at least 90% of food items consumed by the Portuguese population; - Top 7 foods for vitamin D level belonged to fish group (max: seabream 13.8 µg/100 g); Main food groups for vitamin D intake were fish (38%) and composite dishes (22%); Top 5 foods for vitamin D intake were plaice, sea bream, sardine, octopus rice, milk; Vitamin D inadequacy was 94% and median intake was 2.2 µg/day.engVitamin DTotal Diet StudyWhole DietOccurrence and Intake AssessmentHPLC-UV (DAD)MCRA SoftwareSemi-probabilistic ApproachFoodEx2 Fod Classification SystemComposição dos AlimentosPortugaljournal article10.1016/j.foodchem.2023.136676