ISSA Explains How To Protect Yourself Against Fraudulent Supplement Claims

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ISSA Explains How To Protect Yourself Against Fraudulent Supplement Claims

Body Made Vitamin Deficiency is Linked to Pre-eclampsia

Vitamin D is the only human body-made vitamin. It is not obtained from foods that are consumed. Instead, the D vitamin is actually obtained by sunlight on the skin. There has been a lot of media coverage about the dangers of getting too much sun but it is essential that the skin is exposed to sunlight to obtain the recommended daily allowance of the D vitamin. In reality, the amount of time that a person has to spend in the sun to receive a sufficient dose of the D vitamin is extremely small and just a few minutes a day will be sufficient and not have any adverse effects from the amount of ultra-violet light received.

Vitamin D deficiency early in pregnancy is associated with a five-fold increased risk of preeclampsia, according to a study from the University of Pittsburgh Schools of the Health Sciences reported this week(Sept. 7) in the Journal of Clinical Endocrinology and Metabolism.

A serious complication of pregnancy marked by soaring blood pressure and swelling of the hands and feet, preeclampsia is the leading cause of premature delivery and maternal and fetal illness and death worldwide, conservatively projected to contribute to 76,000 deaths each year. Preeclampsia, also known as toxemia, affects up to 7 percent of first pregnancies, and health care costs associated with preeclampsia are estimated at $7 billion a year in the United States alone, according to the Preeclampsia Foundation.

“Our results showed that maternal vitamin D deficiency early in pregnancy is a strong, independent risk factor for preeclampsia,” said Lisa M. Bodnar, Ph.D., M.P.H., R.D., assistant professor of epidemiology at the University of Pittsburgh Graduate School of Public Health (GSPH) and lead author of the study. “Women who developed preeclampsia had vitamin D concentrations that were significantly lower early in pregnancy compared to women whose pregnancies were normal. And even though vitamin D deficiency was common in both groups, the deficiency was more prevalent among those who went on to develop preeclampsia.”

“Low vitamin D early in pregnancy was associated with a five-fold increase in the odds of preeclampsia,” said Dr. Bodnar, who also is an assistant investigator at the university-affiliated Magee-Womens Research Institute (MWRI). “Data showed this increase risk persisted even after adjusting for other known risk factors such as race, ethnicity and pre-pregnancy body weight. Also troubling was the fact that many of the women reported taking prenatal vitamins, which typically contain 200 to 400 International Units of vitamin D,” she said.

“Even a small decline in vitamin D concentration more than doubled the risk of preeclampsia,” noted James M. Roberts, M.D., senior author of the study and MWRI founding director. “And since newborn’s vitamin D stores are completely reliant on vitamin D from the mother, low vitamin levels also were observed in the umbilical cord blood of newborns from mothers with preeclampsia.”

A vitamin closely associated with bone health, vitamin D deficiency early in life is associated with rickets – a disorder thought to have been eradicated in the United States more than 50 years ago – as well as increased risk for type 1 diabetes, asthma and schizophrenia.

The most important function of the D vitamin is to help control how much calcium is absorbed from food. The majority of the calcium is used to build strong teeth and bones but it is also needed to send messages along the nerves and to help muscles, such as the heart muscles, to contract. It is the D vitamin that ensures that there is always sufficient calcium in the blood to perform these tasks. Other functions that require the D vitamin relate to the immune system and it is believed that it is also a contributing factor in reducing the risk of contracting cancer and, in particular, colon cancer.

The variant of the D vitamin that is formed under the skin is known as vitamin D3, or cholecalciferol. This D vitamin is created when the ultraviolet in the sunlight reacts with a type of cholesterol that is found under the skin naturally. The D3 is converted into a more active form of the d vitamin in the liver and is then diverted to where it is needed the most. Some of the D vitamin remains in the liver and kidneys to help reabsorb the calcium from the blood. The rest of the D vitamin is dispersed to the bones to help them retain their calcium and the intestines to aid absorption of calcium from food.

Foods that are rich in vitamin D includes:
* Milk fortified with vitamin D
* Fish
* Egg yolks
* Liver
* Fortified cereal

Dairy foods are very high in calcium, especially milk, yogurt and cheese. Other good sources include calcium-enriched orange juice, rice beverages, and soy beverages.

I have no recommendations and you should discuss your doctor.

If you decide to take supplement of Vitamin D here

Richest Vitamin Sources

The richest vitamin sources vary for each vitamin. It is important to have a balanced diet to ensure that the required amounts of each vitamin are obtained. However, it may be useful to list the richest vitamin sources for each vitamin to be used as a guide.

* Richest vitamin A (Retinol) sources are milk, eggs, butter, yellow fruits & vegetables, dark green fruits & vegetables, liver.

* Richest vitamin B1 (thiamine, thiamin or aneurin) sources are brewer’s yeast, whole grains, blackstrap molasses, brown rice, organ meats, egg yolk.

* Richest vitamin B2 (riboflavin) sources are brewer’s yeast, whole grains, legumes, nuts, organ meats, blackstrap molasses.

* Richest vitamin B3 (niacin, niacinamide, nicotinic acid) sources are lean meats, poultry & fish, brewer’s yeast, peanuts, milk, rice bran, potatoes

* Richest vitamin B4[adenine, is one of the five nitrogenous bases (cytosine, guanine, adenine, thymine and uracil) that helps make up the code in DNA and RNA].Vitamin B4 sources are egg yolks, organ meats, brewer’s yeast, wheat germ, soybeans, fish, legumes.

* Richest vitamin B5 (pantothenic acid) sources are organ meats, egg yolks, legumes, whole grains, wheat germ, salmon, brewer’s yeast.

* Richest vitamin B6 (pyridoxine or Pyridoxal phosphate (PLP)) sources are meats, whole grains, organ meats brewer’s yeast, blackstrap molasses, wheat germ.

* Richest vitamin B7 (biotin or vitamin H) sources are egg yolks, liver, unpolished rice, brewer’s yeast, sardines, legumes, whole grains

* Richest vitamin B8 (inositol) sources are who1e grains, citrus fruits, molasses, meat, milk, nuts, vegetables, brewer’s yeast.

* Richest vitamin B9 (folic acid) sources are dark-green leafy vegetables, organ meats, root vegetables, oysters, salmon, milk.

* Richest vitamin B12 (cobalamin) sources are organ meats, fish, pork, eggs, cheese, milk, lamb, bananas, kelp, peanuts.

* Richest vitamin B13 (orotic acid) sources are root vegetables, liquid whey.

* Richest vitamin B15 (pangamic acid) sources are brewer’s yeast, rare steaks, brown rice, sunflower, pumpkin & sesame seeds.

* Richest vitamin B17 (amygdalin or laetrile) sources are whole kernels of apricots, apples, cherries, peaches, plums

* Richest vitamin C (Ascorbic acid) sources are citrus, cabbage family, chili peppers, berries, melons, asparagus, rose hips

* Richest vitamin D (vitamin D2 (or ergocalciferol) and vitamin D3 (or cholecalciferol) sources are salmon, sardines, herring, milk, egg yolk, organ meats, sprouted seeds, sunflower seeds

* Richest vitamin E (Tocopherols) sources are cold-pressed oils, eggs, wheat germ, organ meats, molasses, sweet potatoes, nuts

* Richest vitamin F (Essential Fatty Acids) sources are vegetable oils, butter, sunflower seeds.

* Richest vitamin K (Phylloquinone) sources are green leafy vegetables, egg yolks, safflower oil, blackstrap molasses, cauliflower

* Richest vitamin Q (Coenzyme Q10,Co Q10)sources are pinto beans, legumes, soybeans.

* Richest vitamin T (Sesame Seed Factor) sources are sesame seeds, raw seeds, butter, egg yolk.

* Richest vitamin V sources are raw cabbage, sauerkraut, leafy vegetables.