A D vitamin is a group of vitamins found in liver and fish oils, essential for the absorption of calcium and the prevention of rickets in children and osteomalacia in adults. They include calciferol ( vitamin D2 ) and cholecalciferol ( vitamin D3 ).
Water soluble means something can dissolve in water, and fat soluble means something can be dissolved in fat and stored in fat.
Vitamin D is a vitamin.
Vitamin D refers to a group of fat-soluble secosteroids responsible for increasing intestinal absorption of calcium, iron, magnesium, phosphate, and zinc.
Foods that are high in vitamin D are fatty fish, like tuna, mackerel, and salmon. Foods fortified with vitamin D, like some dairy products, orange juice, soy milk, and cereals, beef liver, cheese, egg yolks.
The new 2010 recommended daily allowance (RDA) is 600 IU for those 1-70 years of age and pregnant or breastfeeding women, and 800 IU for those over 71 years of age. An adequate blood level of vitamin D is 20 nanograms per milliliter, which can be achieved through daily skin exposure to sunlight.
The main consequence of vitamin D toxicity is a buildup of calcium in your blood (hypercalcemia), which can cause poor appetite, nausea and vomiting. Weakness, frequent urination and kidney problems also may occur.
Long-term vitamin D deficiency may also raise a person's risk for other chronic diseases, such as certain kinds of cancer, heart disease, and diabetes. Children who don't get enough vitamin D are at risk for rickets. Rickets is a disorder that affects the bones, causing them to soften and break easily.
"Vitamin D Deficiency." WebMD. WebMD, n.d. Web. 09 Mar. 2017.
Zeratsky, Katherine. "Vitamin D Toxicity: What If You Get Too Much?" Mayo Clinic. N.p., n.d. Web. 09 Mar. 2017.