Vitamin D is a fat-soluble vitamin, which is mainly derived from endogenous synthesis by the action of ultraviolet radiation in the skin, and it is also ingested with food, but in a smaller proportion.

It occurs in two forms, vitamin D3, which is usually produced in the body, and vitamin D2, which is mainly taken in with food (fatty fish, red meat, liver, eggs, mushrooms, etc.).

Its adequacy is important, as it contributes to the overall Health of the body, exerting its action on almost all organs of the body. Specifically:

• regulates the metabolism of calcium and phosphorus
• promotes good health of the musculoskeletal and nervous system
• acts to reduce inflammation and strengthen the immune system
• contributes to the good functioning of the cardiovascular system
• promotes cell differentiation

Modern lifestyles, with the modification of dietary habits and reduced sun exposure, have resulted in significant vitamin D deficiency worldwide.

The same can be observed in our country, despite the high sunshine during the summer months. Increased risk of vitamin D deficiency is also observed in:

• excessive use of sunscreen
• people with dark skin
• obesity
• breastfeeding infants
• seniors
• postmenopausal or breastfeeding women
• malabsorption syndromes
• liver and kidney diseases
• use of various medicines

In cases where there is a deficiency or lack of vitamin D3, it is recommended, with the agreement of a doctor, to take nutritional supplements (vitamin D3 is usually preferred over vitamin D2 due to its greater activity).