25-hydroxyvitamin D status of healthy, low-income, minority children in Atlanta, Georgia

Abstract

Objectives: The goals were to determine the prevalence of vitamin D deficiency among minority children in a southern US city, to examine differences in serum 25-hydroxyvitamin D levels between non-Hispanic black and Hispanic children, and to determine dietary sources of vitamin D.

Methods: Low-income, minority children (N = 290; mean age: 2.5 +/- 1.2 years) were recruited during well-child clinic visits. Serum 25-hydroxyvitamin D and calcium levels were measured and dietary information was assessed.

Results: The mean 25-hydroxyvitamin D(3) level was 26.2 +/- 7.6 ng/mL, whereas 25-hydroxyvitamin D(2) was not detected. Overall, 22.3% of children had deficient serum 25-hydroxyvitamin D(3) levels (< or =20 ng/mL), 73.6% had less-than-optimal serum 25-hydroxyvitamin D levels (< or =30 ng/mL), and 1.4% had low serum calcium levels (< or =9 mg/dL). A significantly larger proportion of non-Hispanic black children, compared with Hispanic children, had vitamin D deficiency (26% vs 18%; P < .05). Age and season of recruitment were significantly associated with vitamin D deficiency and low serum calcium levels. Older children (> or =3 years) were less likely to have vitamin D deficiency (odds ratio [OR]: 0.89 [95% confidence interval [CI]: 0.81-0.96]; P < .001). Study enrollment during spring and summer reduced the likelihood of vitamin D deficiency by approximately 20% (spring, OR: 0.85 [95% CI: 0.73-0.98]; P = .03; summer, OR: 0.82 [95% CI: 0.73-0.92]; P < .01). Fortified milk provided most dietary vitamin D (62%), with Hispanic children reporting greater intake.

Conclusions: Suboptimal vitamin D status was common among apparently healthy, low-income, minority children. Age and season were significant predictors of vitamin D deficiency.

Figure 1

Sources of dietary vitamin D estimated from 3–day food records (N=183). # Other includes the following food items: bread, cookies, eggs, fish (salmon, tuna, and mackerel), and fortified orange juice.

Figure 2

Sources of dietary vitamin D calculated from the food records for Hispanic (nonblack) participants (N = 100) (A) and non-Hispanic black participants (N = 83) (B). # Other includes the following food items: bread, cookies, eggs, fish (salmon, tuna, and mackerel), and fortified orange juice.