Impact of cooking on vitamin D

H R Neill, C I R Gill, E J McDonald, W C McRoberts, R Loy, L K Pourshahidi

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Abstract

Little is known regarding the impact of cooking on vitamin D content in pork, despite meat being a major contributor to vitamin D intakes. This paper investigated the effect of household cooking (pan-fry/roast/grill/sous-vide/sauté), on the vitamin D and 25-hydroxyvitamin D (25(OH)D ) concentration/retention in pork loin, mince and sausages. We hypothesised that vitamin D concentrations would be higher in cooked vs raw pork, and retention would differ between products. Cooking significantly increased vitamin D (+49 %) and 25(OH)D (+33 %) concentrations. All cooked loin vitamin D concentrations were significantly lower than mince/sausage. Vitamin D retention was > 100 % for all samples (102-135 %), except sauté mince (99 %) which still did not differ significantly from 100 % retention. Sous-vide cooking resulted in the highest vitamin D retention (135 %). Likely owing to water/fat loss, household cooking of pork results in favourable retention of vitamin D and 25(OH)D . The type of pork product has greater influence than cooking method. [Abstract copyright: Copyright © 2022 The Author(s). Published by Elsevier Ltd.. All rights reserved.]
Original languageEnglish
Article number133839
Pages (from-to)1-7
Number of pages7
JournalFood Chemistry
Volume397
Early online date2 Aug 2022
DOIs
Publication statusPublished online - 2 Aug 2022

Keywords

  • Mince
  • Cholecalciferol
  • Heat
  • Retention
  • Sausage
  • Loin

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