Table 2.

Contribution of dietary sources to vitamin D intake in the NL, the UK, and SE

Dietary sources	NL			UK			SE
	consumption of food group, g/day*	vitamin D intake, µg/day*	contribution to total vitamin D intake, %	consumption of food group, g/day*	vitamin D intake, µg/day*	contribution to total vitamin D intake, %	consumption of food group, g/day*	vitamin D intake, µg/day*	contribution to total vitamin D intake, %
Added fats	26 (18)	1.37 (1.2)	40	12 (10)	0.5 (0.5)	19	11 (11)	0.82 (0.9)	13
Butter	2 (6)	0.02 (0.01)	1	3 (6)	0.02 (0.1)	1	1 (4)	0	0
Fat-based spreads† (margarine)	16 (15)	1.21 (1.1)	35	8 (8)	0.48 (0.5)	18	10 (10)	0.82 (0.9)	13
Oils	3 (6)	0	0	2 (4)	0	0	0.5 (2)	0	0
Other fats	5 (8)	0.14 (0.4)	4	–	–	–	0	–	–
Meat	110 (75)	0.76 (0.9)	22	149 (96)	0.68 (0.5)	26	138 (84)	0.78 (0.5)	12
Fish	15 (35)	0.48 (1.5)	14	28 (39)	0.67 (1.5)	26	37 (47)	2.39 (3.7)	38
Confectionery and desserts	94 (75)	0.23 (0.3)	7	46 (47)	0.06 (0.3)	2	46 (50)	0.3 (0.5)	5
Savory and sauces	92 (105)	0.17 (0.3)	5	62 (62)	0.01 (0.0)	0	72 (69)	0.21 (0.4)	3
Eggs	11 (21)	0.18 (0.3)	5	16 (39)	0.30 (0.8)	11	17 (31)	0.26 (0.5)	4
Dairy	371 (283)	0.15 (0.2)	4	190 (149)	0.10 (0.2)	4	287 (215)	0.74 (0.8)	12
Cereals	219 (104)	0.00 (0.3)	0	214 (104)	0.21 (0.5)	8	291 (146)	0.40 (0.5)	6
Others^	–	0.11	3	–	0.08	3		0.36	6
Total	–	3.55	100	–	2.75	100	–	5.95	100

^*Mean (SD);

^†in the NL and SE, most fat-based spreads made with vegetable oils were referred in the survey as margarine; in the UK, some were referred as fat-based spreads and others as margarine depending on the fat content;

^{^}all remaining (vegetables, fruits, potatoes, legumes and seeds, drinks, and miscellaneous) food groups combined.