Vitamin D is called the Sunshine Vitamin because the body can make vitamin D when the skin is exposed to sufficient sunlight. Long associated with bone health, research shows that there are many benefits of vitamin D beyond helping prevent osteoporosis. Vitamin D may help lower risk for heart disease, diabetes, certain cancers, multiple sclerosis and maybe even Parkinson’s Disease.

In addition, Tufts University reports aging brains may benefit from vitamin D. Their studies found subjects with higher levels of this nutrient in their blood performed better on tests to assess cognitive or mental function. Individuals with the most vitamin D had less damage to small blood vessels in the brain and less damage in the brain’s white matter that could lead to dementia.

Studies indicate 75% of Americans are not getting enough vitamin D and deficiency rates are climbing at an alarming rate.

What is behind this dramatic decline? According to Dr. Adit Ginde with the University of Colorado-Denver School of Medicine, people are outdoors less and also protect their skin from sun exposure more, thus resulting in less vitamin D. Other factors leading to a decline in vitamin D levels include increasing obesity and a decline in milk consumption.

How much vitamin D does your skin make when exposed to sunlight? And is it practical or possible to get enough sun to make a difference? Weather extremes in Missouri often keep adults either indoors or so layered up to protect against the cold, that the needed sun exposure is not adequately achieved.

The Institute of Medicine is reviewing the re-commended daily doses of vitamin D currently established:

Although few foods naturally contain vitamin D, there are foods fortified with vitamin D that you can include in your diet. Almost all milk is fortified with vitamin D, however, dairy products like cheese and ice cream are not. Some ready-to-eat breakfast cereals and orange juice contain added vitamin D. Read and compare labels. Vitamin D naturally occurs in salmon and oil-packed tuna and sardines in high amounts – 200 IU or more in a standard three ounce serving.