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NewsBites November 2012 Issue

FDA OKs Boosting Bread Vitamin D with Yeast

Soon you may be getting more of your daily vitamin D from bread. The US Food and Drug Administration has approved a petition, originally filed in 2009, to allow bakers to use special yeast to boost vitamin D levels in bread as high as 400 IU per 100 grams (3.5 ounces, a little more than three slices). Previously, the limit was 90 IU, achieved by adding lanolin or fortified margarine to breads. The special yeast, produced by Montreal-based Lallemand, develops natural vitamin D2 after exposure to ultraviolet light. Lallemand says the D2 is stable to heat and oxidation, meaning bread, snacks and mixes leavened with the yeast have higher vitamin D levels after baking. The FDA will allow baked goods with extra vitamin D to boast that they are “High,” “Rich in” or “Excellent Source of” the vitamin in labeling. Welcoming the news, the American Bakers Association said, “Since many Americans are not meeting their needs for vitamin D, this policy change will positively impact intake by making the daily bread in the USA a greater daily source of vitamin D.” The adult RDA for vitamin D ranges from 600-800 IU; ordinary bread has little or no vitamin D.

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