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In low and middle income countries, foods fortified with vitamin D are "practically nonexistent." Most people in the world depend on the sun to get vitamin D, [31] and elderly populations in low UVB countries experience higher rates of cancer. [32] There are not many foods that naturally have vitamin D. [33] Examples are cod liver oil and oily ...
The international Radura logo, used to show a food has been treated with ionizing radiation. A portable, trailer-mounted food irradiation machine, c. 1968 Food irradiation (sometimes American English: radurization; British English: radurisation) is the process of exposing food and food packaging to ionizing radiation, such as from gamma rays, x-rays, or electron beams.
UV light penetrates the skin at wavelengths between 290 and 320 nanometers, where it is then converted into vitamin D 3. [46] Vitamin D 2 can be obtained from fungi , such as mushrooms exposed to sun or industrial ultraviolet light , offering a vegan choice for dietary or supplemental vitamin D. [ 120 ] [ 121 ] Plant milks , such as from oat ...
Vitamin D needs can be met via the human body's own generation upon sufficient and sensible exposure to ultraviolet (UV) light in sunlight. [ 96 ] [ 97 ] Products including milk, soy milk and cereal grains may be fortified to provide a source of vitamin D. [ 98 ] For those who do not get adequate sun exposure or food sources, vitamin D ...
Testing showed an hour of UV light exposure before harvesting made a serving of mushrooms contain twice the FDA's daily recommendation of vitamin D. With 5 minutes of artificial UV light exposure after harvesting, a serving of mushrooms contained four times as much. [34] Analysis also demonstrated that natural sunlight produced vitamin D 2. [35]
A low-pressure mercury-vapor discharge tube floods the inside of a biosafety cabinet with shortwave UV light when not in use, killing microbes on irradiated surfaces. Ultraviolet germicidal irradiation (UVGI) is a disinfection technique employing ultraviolet (UV) light, particularly UV-C (180–280 nm), to kill or inactivate microorganisms ...
UV rays, and therefore sunlight and sunlamps, are the only listed carcinogens that are known to have health benefits, [57] and a number of public health organizations state that there needs to be a balance between the risks of having too much sunlight or too little. [58] There is a general consensus that sunburn should always be avoided.
Analysis of several fruits and vegetables showed that phytoene and phytofluene are found in majority of fruits and vegetables. [6] In contrast to all other carotenoids, phytoene and phytofluene, the first carotenoid precursors in the biosynthetic pathway of other carotenoids, absorb light in the UV range.