Overcoming vitamin D deficiency with mushrooms

Research by LaTrobe University shows nearly one-third of Australians have reduced their meat consumption, turning to plant alternatives.

At the same time, nearly one in three Australians are vitamin D deficient.¹ Particularly vulnerable groups include pregnant women, individuals following vegan and vegetarian diets and older people, particularly those in institutional care — with up to 86% of residents living in aged care facilities at high risk of vitamin D deficiency.²

Mushrooms are the only natural and vegan source of vitamin D, and are therefore becoming a popular choice within aged care facilities.

“Just four 75-gram servings of UV-exposed button mushrooms per week can help all Australians meet their vitamin D requirements. A daily 75-gram serving also boosts selenium intake, especially for vegetarians,”^3,4 said Dr Flávia Fayet-Moore, founder and CEO of FOODiQ Global.

The feasibility of adding vitamin D-rich mushrooms to the menu, their impact on nutritional intakes of the aged care facility residents, and their overall enjoyment of the menu, is being explored through a “Mushrooms on the Menu” study with The Shoreline Residential Care in Coffs Harbour. Andrew Wright, Catering Manager at The Shoreline, said he now feels more empowered to make decisions on dishes based on the health benefits as well as culinary benefits, after learning more about the nutritional qualities of mushrooms.

“As a qualified chef in an aged care facility, it’s important to understand the science behind the ingredients as well as the culinary qualities that I know so well; this way I can include more superfoods and foods that meet residents’ needs,” Wright said.

“We already had mushrooms on the menu, but now that I know about the increased vitamin D levels of UV-exposed mushrooms and serving sizes, I can make sure I include the right quantities of mushrooms to help residents reach their daily recommended intake of vitamin D.”

The Shoreline Mushrooms On The Menu study and ‘The Mater Mushroom Menu’ are part of a three-year research project with FOODiQ Global managed by the Australian Mushroom Growers Association and funded by Hort Innovation using the mushroom research and development levy and contributions from the Australian Government.

As part of the project, resources have been developed to help food and health industry professionals make the most of Australian mushrooms.

<sub>1. Cui, A, Zhang, T, Xiao, P, Fan, Z, Wang, H, and Zhuang, Y. Global and regional prevalence of vitamin D deficiency in population-based studies from 2000 to 2022: a pooled analysis of 7.9 million participants. Front Nutr. (2023) 10:1070808. doi: 10.3389/fnut.2023.1070808
2. Sambrook PN, Cameron ID, Cumming RG, et al. Vitamin D deficiency is common in frail institutionalised older people in northern Sydney. Med J Aust. 2002;176(11):560.
3. Food Standards Australia New Zealand. Australian Food Composition Database - Release 2.0. 2022.
4. Starck C, Cassettari T, Wright J, Petocz P, Beckett E, Fayet-Moore F. Mushrooms: a food-based solution to vitamin D deficiency to include in dietary guidelines. Frontiers in Nutrition. 2024;11.</sub>

Image credit: iStock.com/LauriPatterson