Vitamin D
Terms of Reference:
To review the Dietary Reference Values for vitamin D intake and make recommendations.
This will require a risk assessment of the vitamin D status of the
- biochemical indicators of vitamin D status and the validity of the threshold concentrations/ranges used to assess risk of deficiency and excess;
- association between vitamin D status and various health outcomes at different life stages and in different population groups and the effects of biological modifiers;
- contribution of cutaneous vitamin D synthesis to vitamin D status in the United Kingdom taking account of the effects of modifiers of skin exposure to sunlight; the risks of skin damage and other adverse health outcomes associated with sunlight exposure;
- potential adverse effects of high vitamin D intakes;
- relative contributions made by dietary vitamin D intake (from natural food sources, fortified foods and supplements) and cutaneous vitamin D synthesis to the vitamin D status of the UK population.
Vitamin D Working Group Chair
Professor Hilary Powers
Professor of Nutritional Biochemistry and Head of Human Nutrition Unit, University of
Vitamin D Working Group Members
Dr Ann Prentice
Director, MRC Human Nutrition Research,
Dr Anthony Williams
Reader in Child Nutrition and Consultant in Neonatal Paediatrics,
Professor Timothy Key
Professor in Epidemiology, University of Oxford, Cancer Research UK Epidemiology Unit, Richard Doll Building, Oxford
Professor Harry McArdle
Deputy Director of Science and the Director of Academic Affairs at the Rowett Institute of Nutrition and Health,
Professor Susan Lanham-New
Head, Nutritional Sciences Division and Reader in Nutrition, Faculty of Health and Medical Sciences at the
Professor Ian Young
Professor of Medicine and Director of the Centre for Public Health at Queen’s University Belfast
Professor Roger Francis
Consultant Physician, Metabolic Bone Service, The Newcastle upon Tyne Hospitals
Professor Kevin Cashman
Professor of Food and Health, College of Science, Engineering and Food Science, School of Food and Nutritional Sciences, University College Cork