The historical background of vitamin D for well-being dates to the
beginning of the twentieth century. There are two types of vitamin D; ergocalciferol
(D2) and cholecalciferol (D3). While D3 is mostly produced in the skin when exposed
to sunshine, vitamin D2 is sourced from plant sources and is frequently utilized in
fortified meals and supplements. The recommended form of vitamin D for
supplementation is D3 since it has a greater potency in elevating and sustaining blood
levels of the nutrient. The biochemistry of vitamin D is centered on how it becomes
activated in the kidneys and liver to become its active form, which controls the
metabolism of phosphorus and calcium. Although ideal serum levels might vary based
on personal health considerations, recommended values generally lie between 20 and
50 ng/mL. Egg yolks, fortified dairy products, and fatty fish are good dietary sources of
vitamin D; nevertheless, obtaining a sufficient intake only through food may be
difficult, necessitating supplementation. However, overindulgence can result in
toxicity, which is defined by hypercalcemia and associated symptoms including nausea
and weakness. This emphasizes the significance of moderation in supplementing.
Because vitamin D is fat-soluble, the body will keep excess rather than quickly excrete
it, therefore taking too many supplements can be harmful. While vitamin D is essential
for many body processes, getting the right amount of it without running the risk of
negative side effects is crucial.
Keywords: Dietary intake, Food sources, Toxicity, Vitamin D history.
