History and General Information of Vitamin D

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.