Studies Show Vitamin D May Help Prevent Flu by Strengthening Immune System
Monterey Mushroom's new 100 percent Enriched vitamin D line is the first packaged fresh mushroom to provide at least 100 percent of the recommended daily intake of vitamin D in a single, three-ounce serving through a natural sun ripening process.
1 Oct 2009 --- Several studies and articles published this year show that vitamin D plays an important role in the prevention of respiratory infections such as the cold and flu.
A study by vitamin D expert Dr. John Cannell published by Cambridge University Press' Journal of Epidemiology and Infection showed evidence that lower vitamin D blood levels during the winter can account for the increased transmissibility of the influenza virus. Increased levels of vitamin D can help prevent traditional influenza infections by strengthening the immune system.
A 2009 analysis of the Third National Health and Nutrition Examination Survey (NHANES III) also suggests a role for vitamin D in innate immunity, including the prevention of respiratory tract infections. For this study, published in the Archives of Internal Medicine, researchers investigated vitamin D levels and respiratory infections from nearly 19,000 participants. They discovered that those with the lowest vitamin D levels were over 1/3 more likely to report having a recent upper respiratory tract infection than those with higher levels of vitamin D.
Mushrooms are the only fresh fruit or vegetable that naturally contain vitamin D. Monterey Mushroom's new 100 percent Enriched vitamin D line is the first packaged fresh mushroom to provide at least 100 percent of the recommended daily intake of vitamin D in a single, three-ounce serving through a natural sun ripening process.
The brand's sun ripening process was developed through a collaborative research program with the U.S. Department of Agriculture (USDA) by exposing the mushrooms to ultra violet light. The mushrooms do not include additives, supplements, or chemicals and the vitamin D is stable--maintaining its nutritional value even after cooking or freezing.
