“How much vitamin D should I take?”

It’s probably the number one most common question I get today:

“How much vitamin D should I take?”

Like asking for investing advice, there are no shortage of people willing to provide answers, most of them plain wrong.

The media are quick to offer advice like “Take the recommended daily allowance of 400 units per day,” or “Some experts say that intake of vitamin D should be higher, as high as 2000 units per day.” Or “Be sure to get your 15 minutes of midday sun.”

Utter nonsense.

The Food and Nutrition Board of the Institute of Medicine has been struggling with this question, also. They have an impossible job: Draft broad pronouncements on requirements for various nutrients by recommending Recommended Daily Allowances (RDA) for all Americans. The Food and Nutrition Board has tried to factor in individual variation by breaking vitamin D requirements down by age and sex, but what amounts to a one-size-fits-nearly-all approach.

Much of the uncertainty over dosing stems from the fact that vitamin D should not be called a “vitamin.” Vitamins are nutrients obtained from foods. But, outside of oily fish, you'll find very little naturally-occurring vitamin D in food. (Even in fish, there is generally no more than 400 units per 4 oz. serving.) Sure, there’s 20 units in an egg yolk and you can activate the vitamin D in a shiitake mushroom by exposing it to ultraviolet radiation. Dairy products like milk (usually) contain vitamin D because the USDA mandates it. But food sources hardly help at all unless you’re an infant or small child.

It all makes sense when vitamin D is viewed as a hormone, a steroid hormone, not a vitamin. Vitamin-no, steroid hormone-D exerts potent effects in tiny quantities with hormone-like action in cells, including activation of nuclear receptors.

It is the only hormone that is meant to be activated by sun exposure of the skin, not obtained through diet. But the ability to activate D is lost by the majority of us by age 40 and even a dark tan is no assurance that sufficient skin prohormone D activation has taken place.

As with any other hormone, such as thyroid, parathyroid, or growth hormones, dose needs to be individualized.

Imagine you developed a severely low thyroid condition that resulted in 30 lbs of weight gain, lose your hair, legs swell, and heart disease explodes. Would you accept that you should take the same dose of thyroid hormone as every other man or woman your age, regardless of your body size, proportion of body fat, metabolism, genetics, race, dietary habits, and other factors that influence thyroid hormone levels? Of course you wouldn’t.

Then why would anyone insist that vitamin D be applied in a one-size-fits-all fashion? (There’s another world in which a one-size-fits-all approach to hormone replacement has been widely applied, that of female estrogen replacement. In conventional practice, there’s no effort to identify need, estrogen-progesterone interactions, nor assess the adequacy of dose, not to mention the perverse non-human preparation used.)

With thyroid hormone, ideal replacement dose of hormone ranges widely from one person to another. Some people require 25 mcg per day of T4; others require 800% greater doses. Many require T3, but not everybody.

Likewise, vitamin D requirements can range widely. I have used anywhere from 1000 units per day, all the way up to 16,000 units per day before desirable blood levels were achieved.

Vitamin D dose needs to be individualized. Factors that influence vitamin D need include body size and percent body fat (both of which increase need substantially); sex (males require, on average, 1000 units per day more than females); age (older need more); skin color (darker-skinned races require more, fairer-skinned races less); and other factors that remain ill-defined.

But these are “rules” often broken. My office experience with vitamin D now numbers nearly 1000 patients. The average female dose is 4000-5000 units per day, average male dose 6000 units per day to achieve a blood level of 60-70 ng/ml, though there are frequent exceptions. I’ve had 98 lb women who require 12,000 units, 300 lb men who require 1000 units, 21-year olds who require 10,000 units. (Of course, this is a Wisconsin experience. However, regional differences in dosing needs diminish as we age, since less and less vitamin D activation occurs.)

Let me reiterate: Steroid hormone-vitamin D dose needs to be individualized.

There’s only one way to individualize your need for vitamin D and thereby determine your dose: Measure a blood level.

Nobody can gauge your vitamin D need by looking at you, by your skin color, size, or other simple measurement like weight or body fat. A vitamin D blood level needs to be measured specifically-period.

Unfortunately, many people balk at this, claiming either that it’s too much bother or that their doctor refused to measure it.

I would rank normalizing steroid hormone-vitamin D as among the most important things you can do for your health. It should never be too much bother. And if your doctor refuses to at least discuss why he/she won’t measure it, then it’s time for a new doctor.

If you’re worried about adding to rising healthcare costs by adding yet another blood test, think of the money saved by sparing you from a future of cancer, heart disease, osteoporosis, diabetes, etc. The cost of a vitamin D blood test is relatively trivial (around $40-50, a fraction of the cost of a one month supply of a drug for diabetes.)

So how much vitamin D should you take? Enough to raise your blood level of 25-hydroxy vitamin D to normal. (We aim for a normal level of 60-70 ng/ml.)

Comments (17) -

  • Anne

    8/22/2008 6:58:00 PM |

    I'm so interested in the post ! I live in the UK where we don't get much sun, even in the summer. I'm in my mid 50s and am pale skinned and slim. Because I have osteoporosis and a heart valve defect I guessed I needed some vitamin D to help these conditions, and, after doing much research, started to take 4,000 ius of D3 per day last January. A blood test, four months later, at the beginning of May revealed that my blood level of 25-hydroxy vitamin D was 153 ng/ml (384 nmol/L), more than twice the 'normal level ! Certainly not the kind of level that 4,000 ius of D3 per day should produce ! I stopped taking the D3 and a couple of months later my 25-hydroxy vitamin D had dropped down to 64.8 ng/ml (162 nmol/L). My endocrinologist has now advised me to resume taking D3 but at 2,000 ius per day and I will have another blood test in two weeks time and then review the amount I should take based on those results. This shows how important it is to get tested !

    Anne

  • Jenny

    8/22/2008 6:59:00 PM |

    If we do have known level from testing, do you have a formula or algorithm for calculating how much more we should add to raise blood levels of Vitamin D by a specific amount?

    I found one such formula in a book touting Vitamin D but the whole tone of the book was pretty snake-oil like and low on information for intelligent people so I did not have complete confidence in his tables.

  • auntulna

    8/22/2008 10:39:00 PM |

    You said "the ability to activate Vitamin D is lost by the majority of us by age 40".

    Did you mean to say it declines after age 40?

  • TedHutchinson

    8/23/2008 8:15:00 AM |

    Dr Cannel has some interesting points to make on the accuracy of some Vitamin D test results here.
    http://www.vitamindcouncil.org/newsletter/2008-july.shtml

    I am a 64yr old male living in the UK. My skin is fairly tanned as I try to get as much full body sun exposure as is available here however I have also been taking 5000iu/daily for a couple of years now. When I was last tested my score was 147.5nmol/l 59ng/ml. I wonder if Anne's numbers are the result of a faulty test.

  • Ricardo Carvaho

    8/23/2008 10:57:00 AM |

    where do we get enough vitamin D wihout worring about laboratory tests? What about the good old cod liver oil spoon some mothers used to give us when we were children? And what about getting of the sofa and start walking half an hour every day? I live in sunny Portugal. In the summer we eat a lot of sardines and other fish, and also spend hollidays in the beach. Instead of worring about things science or medicine may never understand, we could start looking back to our healthy paleolithic ancestors and ask what changes civilization has brought that made diabetic 7% of the total population. Excelent blog, Dr.!

  • Anne

    8/23/2008 2:39:00 PM |

    I am the other Anne. I will add GF to my name for "gluten free" so you can tell us apart.

    I think it important to stress that vitamin D supplementation needs to be continued long term. I have met too many people who have been prescribed 50,000 IU of D2 for 8-12 weeks and then told to stop because their 23(OH)D went over 30ng/ml. I know one person who's doctor stopped and started the D2 3 times.

    I agree that testing is important. I have had a difficult time raising my vitamin D to an optimal level. I am hoping my next test will be good. I have to wonder what role my low vitamin D played in my CAD.
    AnneGF

  • Rich S

    8/23/2008 4:54:00 PM |

    Jenny-
    Vitamin D dosage effects appear to be quite idiosyncratic.  I started out at a 25OH-vD level of 21 ng/ml, and currently have to take 10,000 IU (softgel) daily to keep my 25OH-vD level at 66 ng/ml.

    I'm male, and a big guy, plus T2 diabetic, so I probably need a larger dose.

    Take a look at the Vitamin D Council web site below. Search for the string "rule of thumb" in either of the links below, in which it is mentioned as a rule of thumb to increase 25OH-vD levels by 10 ng/ml would require 1000 IU vitD.

    http://www.vitamindcouncil.org/newsletter/2008-may.shtml
    -- or --
    http://heartscanblog.blogspot.com/2008/04/vitamin-d-newsletter-reprinted.html

    BTW:  I bought your recently-published “Diabetes 101”  book (great job!). I want to give it to some of my poorly-managed diabetic friends, which tends to be most people, due to the poor level of diabetic care.

    I was a patient of Dr. Richard Bernstein, who I hear complimented your book.  He is quite a character, but taught me more about diabetes than all of my doctors forgot. I owe to him my current state of relatively good health in spite of diabetes.

  • Anonymous

    8/24/2008 12:46:00 AM |

    I personally went from 30ng to  60ng in 3 months by taking 8,000 ius of D per day.
    Any opinion from anyone on how often this blood level should be tested to regulate dosage?

  • TwinB

    8/24/2008 1:13:00 AM |

    Another interesting post, thank you. I'm wondering about your opinion on how often you think Vit. D levels should be tested after the initial test is done, especially if the levels are drastically low.

  • Jessica

    8/24/2008 4:04:00 PM |

    Excellent, excellent, excellent post.

    I, too, often get asked how much D someone should take.

    People tend to want to take it prior to checking (or in lieu of checking) blood levels. Often times, they're afraid to ask their doctor to order the test since many in our community have flat out refused to order it.

    My doctor says, "taking vitamin d without checking blood levels is like baking a cake without knowing the temperature of the oven."

    It's true. Without knowing your level, you don't know how much to take or for how long to take that dose.

    You may also need more at different times of year.

    I take 10,000 IU daily starting in mid November and continue until mid-May or so.

    I get my 25(OH) and serum calcium levels checked every 3 months.

    What drives me nuts is the media and other health professionals "warnings" against taking too much and/or their suggestion that you get more D through sunlight.

    Almost every article on D has some disclaimer from a medical professional warning against too much D. But, they fail to really communicate how RARE D toxicity is and how the risks of NOT taking enough D FAR outweigh the risks of taking too much D.

    And, to suggest that people get their D by spending time in the sun is irresponsible. As you know, the bodies ability to activate D from the sun decreases with age.

    We should be measuring levels and then managing levels through supplementation.

    Do you also check serum calcium levels?

  • Anne

    8/25/2008 2:50:00 PM |

    Jessica,

    I get my serum calcium, serum inorganic phosphate and alkaline phosphatase measured at the same time as my 25(OH)D level. So far, even when my D was much too high, the levels of calcium and inorganic phosphate have been normal but the alkaline phosphtase was above normal. I think I'm lucky that my GP and endocrinologist will measure my levels judging from the problems other people have getting tested. My endocrinologist told me that he fully supports me having D3 supplementation so maybe that's why.

    Anne

  • Dr. B G

    8/30/2008 3:40:00 PM |

    Jessica,

    Don't forget to check Magnesium -- as we build stronger bones and drive mineralization there, Mag can get depleted from the blood and intracellular stores.

    Have you read the Magnesium report at TYP?

    -G

  • Dr. B G

    8/30/2008 3:40:00 PM |

    Jessica,

    Don't forget to check Magnesium -- as we build stronger bones and drive mineralization there, Mag can get depleted from the blood and intracellular stores.

    Have you read the Magnesium report at TYP?

    -G

  • Anonymous

    2/3/2010 3:09:37 PM |

    Great book on this topic is The Vitamin D Cure.  It has a table that shows how much you individually need to take based on your weight and current level to reach your goal vitamin D amount...p49.  The average American needs 20 to 25 iu per pound to raise their level to 50 - 70.

  • mbarnes

    2/19/2010 7:01:45 PM |

    here is a good site on vitamin D, www.vitaminD3world.com The site also has links to a neat micro tablet form of vitamin D

  • buy jeans

    11/4/2010 5:11:06 PM |

    It all makes sense when vitamin D is viewed as a hormone, a steroid hormone, not a vitamin. Vitamin─no, steroid hormone─D exerts potent effects in tiny quantities with hormone-like action in cells, including activation of nuclear receptors.

  • lincoln

    11/13/2010 9:56:11 AM |

    We have been working on a project to help people with health challenges. who do you know with health challenges. you can check out www.amiraclemolecule.com/lincolnmanutai

    any questions email lincoln.manutai@gmail.com

    we also have a potent vitamin D3 availble for a cheap price.

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"Help keep your family goiter free"

"Help keep your family goiter free"

People ask, "If I need iodine, should I go back to iodized salt?"

First of all, how did this notion of iodized salt originate?

In 1924, J. Edgar Hoover was appointed head of the FBI, Marlon Brando and Doris Day were born, and Calvin Coolidge was elected President of the United States. Half of American households had a car, while 1 in 4 Americans were illiterate.



In the 1920s, cities were a fraction of their current size and a third of the U.S. population, or 36 million people, lived in small rural communities.

Goiters were also wildly prevalent in 1924. Up to a third of the population in some areas of the country, particularly the Midwest, suffered from goiters, thyroid glands that enlarged due to lack of iodine.

Goiters were not only unsightly, but sometimes grotesque, causing a visible bulge in the front of the neck. Occasionally, they would grow so big that it compressed adjacent structures, like the trachea, and would have to be surgically removed. Goiters were commonly associated with thyroid dysfunction, especially low thyoid or hypothyroidism, that resulted in low IQ's in schoolchildren, debilitation in adults. Women of childbearing age delivered retarded children.

So iodine deficiency in early 20th century America was a big problem. How to solve this enormous public health problem in a large nation without television, few radios, no internet, with a largely rural and often illiterate population?

Thus was iodized salt born, a simple, technologically available solution that could be implemented on a large scale nationwide at low cost. The FDA chose this route in 1924, figuring that it was the best way to ensure that most Americans could obtain sufficient iodine through liberal use of iodized salt. Public health officials urged Americans to use salt. Morton's salt label proudly bore the slogan "Help keep your family goiter free!"

It worked. Goiters largely became a thing of the past.

How about today? The American Heart Association recommends limiting salt, recently announcing that they would like to limit intake to 1500 mg per day. The American Medical Association has been lobbying the FDA to set lower salt limit guidelines. The FDA has been clamping down on food manufacturers to reduce the quantity of salt in processed foods.

Why limit salt? The concern is that there are segments of the population (not all) that are salt sensitive, particularly African Americans, people with certain genetic forms of high blood pressure, conditions that cause water retention, and any degree of heart or kidney failure. Salt in these peoplem, in fact, can be disastrous.
So adding iodine to salt was the solution to epidemic goiter. And it worked.

But salt is not a perfect solution, just one that served its purpose back in 1924. What we need is a 21st century solution.
You will find that in the various iodine supplements at your health food store. My favorite is kelp--inexpensive, available, and a form that mimics the way Japanese people obtain iodine (though by eating seaweed, rather than with tablets).


Image of kelp courtesy Wikipedia

Comments (10) -

  • Anna

    5/1/2009 3:44:00 PM |

    I hadn't used iodized salt in more than 15 years.  In recent years I have only purchased various sea salts, usually as unrefined as possible.  There are traces of iodine in unrefined sea salts, but probably not enough.

    I've also heard that another cause of lowered iodine intake in recent years is a decline in the use of  iodine-based disinfectants when cleaning food manufacturing machines and equipment.  Traces of residual iodine would go into the food during processing, apparently.  Not sure what disinfectants are used instead now.

    So I also have increasingly incorporated kelp into my cooking and seasoning.  I began with sprinkling kelp granules on our morning eggs with a bit of sea salt and ground black pepper, for instance, or adding kelp granules to homemade vinaigrettes, salad dressings, and sauces.  It sort of looks like medium grind black pepper, but without the spiciness.  

    Additionally, I keep a jar of Ao Nori Flakes (natural sea vegetables) in my seasoning cupboard and I use it liberally like one might use finely chopped parsley or chives to add a bit of green garnish in soups, mashed cauliflower, etc.  No one even needs to know it's sea vegetables instead of minced parsley, if you catch my drift.

    Toasted nori is a great snack, and can be cut or torn up to use as wrappers or platforms for other foods.   Kids often love nori, especially if introduced at a young age.  

    Some specialty grocery stores (such as Whole Foods or ethnic markets) may stock fresh sea vegetables in the chill case (often stocked with fresh chilled pickles and raw sauerkraut).  The sea vegetables are packaged with salt crystals for longer storage, but the salt should be rinsed off before using.  Sea vegetables make a great salad accompaniment to seafood or sashimi, but if that's too exotic, try tossing just a small amount of chopped colorful sea vegetable into an ordinary tossed salad at first to get used to the soft-crunchy  texture (sort of like a good traditional raw sauerkraut's texture).  

    Last, but not least, dried seaweed/sea vegetable kombu is very good for adding iodine to broths.  These larger dried sea leaves keep very well in a cupboard for a long time, and are easy to toss into simmering water to create a delicious, nutritious broth for seafood  recipes.  The kombu leaves are removed and discarded after the broth is made.

    More information about how to use kelp, nori, sea vegetable, and kombu is easy to find online, too (the WAPF website www.westonaprice.org  is also a good resource).  Using these items regularly in your cooking adds a delicious slightly savory accent as well as iodine and other trace nutrients to your diet.  Strange as "seaweed" might seem at first, only the fresh sea vegetables and nori will even be noticed by your family members, and even nori isn't so exotic with the rise in familiarity with sushi and sushi-like rolls.   The kelp granules, flaked dried sea vegetable, and kombu can be your secret if necessary  Wink.

    Nori and kelp granules can be often be found with the Asian foods on the international or ethnic aisle of conventional grocery stores. Kelp granules are sometimes stocked with spices, herbs, and seasonings, too.  More variety of choices may be found at specialty grocers.  I like the Ohsawa brand (Japanese, family-owned, traditionally prepared foods, distributed in the US by Gold Mine Natural Food Co. of San Diego - no affiliation to either company-just a customer).

    Kelp can also be taken in tablets or gelatin capsules for those who wish to take more or not use it in cooking.  That form of kelp is usually stocked in vitamin and supplement departments.

  • Dr. William Davis

    5/1/2009 4:59:00 PM |

    Wow!

    Thanks for the great advice, Anna.

    My mother was Japanese, so I can tell you that I, too, find it easy to add a variety of seaweed products to meals. I'm impressed with your seaweed enthusiasm!

  • Marisa

    5/1/2009 7:30:00 PM |

    Thank you Anna for all that information!  I have been trying to incorporate more kelp and sea vegetables into our family's diet - but for another reason.  Many autism-boards believe that algin found in seaweed chelates heavy metals, and it's also been suggested that kelp will battle the strep virus.  Although our family's experience is anecdotal, we are seeing tremendous grounds with our child.  She wouldn't eat the kelp tablets (in gelatin form), but readily makes her own dipping sauce for boiled eggs (mixing wheat-free soy sauce with kelp granules and Gomasio - sesame seeds mixed with sea vegetables).  There is also a liquid-kelp form I got when we were exposed to the strep virus; I put a dropper-ful into a shot of juice.

    I am so excited that there are people like Anna who is living the life and willing to share, and Dr. Davis who is putting himself out there and sharing this information.  18 mos ago I didn't know that heart disease was reversible.  And I was exhausted caring for a child that was mildly on the the spectrum.  Now, through radically changing our diets (including supplementation), not only is my health on the up-and-up, but my child is recovered and says and does amazing things.

    From the bottom of my heart I thank you.  - M

  • Anonymous

    5/1/2009 9:03:00 PM |

    Great post on Iodine.

    How much Iodine is safe and how much should be taken daily?

    Thanks!!!

  • Trinkwasser

    5/22/2009 12:08:06 PM |

    Big thanks to Anna from over here in the UK too. In Wales we have Laver bread made from seaweed and here on the east coast we get samphire (glasswort) which is like saline asparagus but has a short season (damn, I'm drooling now!)

    Following your post I've discovered a source of different sea vegetables and (dried) seaweed with which I'm currently experimenting. Tasty stuff!

  • Sherrie

    5/27/2009 12:23:55 AM |

    My doctor has me take it in liquid form, I buy it here in Australia from a compounding chemist and it contains important minerals for thyroid health each 5ml dose has 15mg zinc, 100mcg chromium, 100mcg
    selenium, 150mcg molybdenum, 100mcg iodine, 2.5mg manganese, 2mg boron. Doesn't taste the nicest in juice though Smile

  • michael

    6/28/2009 6:45:37 PM |

    Many thanks for your advice Anna, I am very interested in alternative health.

  • Anonymous

    7/31/2009 2:56:24 AM |

    I was surprised to learn that food processors use plain salt without iodine.

  • Anonymous

    4/10/2010 1:59:25 PM |

    Been eating sea veggies, cereal grains, vegggies, etc since the late 70's, along with occasional wild foods (I live in rural area). I began with the Macrobiotic way of life, and have morphed it to suit my needs, as well, that diet has made important evolutionary steps over the decades. I have recently incorporated fish oil, due to my medittranean heritage, i.e. hyperlipdemia, so my hdl's are 39, my ldl's 135, and tri's 80, cholesterol 198. I suspect fish oil (using Now foods Molecularly Distilled 4k-6k IU's) with intake of 5-6 days a week, ought to improve the next blood report stats.

    Here is a site I use, for sea vegatbles.

    http://www.seaveg.com

  • buy jeans

    11/3/2010 10:22:09 PM |

    So iodine deficiency in early 20th century America was a big problem. How to solve this enormous public health problem in a large nation without television, few radios, no internet, with a largely rural and often illiterate population?

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