Vitamin D toxicity

It is the craziest thing.

The notion of vitamin D being easily and readily toxic has grabbed hold of many people, including my colleagues who were taught that vitamin D was toxic in medical school based on the skimpiest (and often misinterpreted) observations in a handful of unusual cases.

In my practice and in the Track Your Plaque program, we routinely use doses of 2000-10,000 units per day, occasionally more. We are guided by blood levels of 25(OH) vitamin D3. I have personally never witnessed vitamin D toxicity.

Here's an interesting graph from Dr. Reinhold Vieth. Those of you familiar with the vitamin D argument know that Dr. Vieth is among the few genuine gurus in the vitamin D world.



















From Vieth R. Vitamin D supplementation, 25-hydroxyvitamin D concentrations, and safety. Am J Clin Nutr 1999;69:842-856. (Full text is available without charge.)

In the graph, the X's represent toxicity; circles fall within the non-toxic range. (Toxicity is generally defined as a level sufficient to raise blood calcium levels, "hypercalcemia.") Note that the 25(OH) vitamin D3 levels are given in nmol/L; to convert to ng/ml units that are customary in the U.S., divide the nmol/L value by a factor of 2.5.

You will notice that toxicity is virtually unheard of until the dose exceeds 10,000 units per day. Beyond 10,000 units per day, the curve heads upward sharply and toxicity does become a possibility, though not an absolute (since there are circles above 10,000 units).

You may also notice that the curve is relatively flat from vitamin D doses between 200 units and 10,000 units (log scale on x axis; arithmetic scale on y), the range of most common doses for vitamin D supplementation.

Another perspective on vitamin D blood levels is to examine the blood levels of people who are young and obtain plentiful sun exposure. Lifeguards, for instance, have blood levels of 84 ng/ml (210 nmol/L) without ill-effect. (Sun exposure cannot generate vitamin D toxicity, because of a feedback safety mechanism in skin.) While this may not represent an ideal level since they represent an extreme, it does provide reassurance that such levels are non-toxic. I also point out these levels occur in the youthful since most people lose 75% or more of vitamin D activating capacity in the skin by their 70s. Most of us over 40 are kidding ourselves if we think that a suntan provides sufficient vitamin D.

Keep in mind that it is not necessarily the dose of vitamin D that is toxic, but the blood level it generates. I take 10,000 units of vitamin D as a gelcap per day to maintain my blood level between 50-60 ng/ml (125-150 nmol/L). This strategy helps me keep my HDL in the 70-80 mg/dl range, my blood sugar around 90 mg/dl, my blood pressure <120/80, and I no longer experience colds nor winter "blues."


Copyright 2008 William Davis, MD

Comments (26) -

  • mike V

    2/6/2008 5:19:00 PM |

    Dr D:
    I take up to 4000 IU per day depending on season and have recently had a zero CTA scan, so I personally have high confidence in vitamin D3.
    From time to time I see references to the possibility that excessive D can produce soft tissue/arterial calcification in some people. I understand of course that Vitamin K2 menaquinone is an essential partner in proper calcium homeostasis.
    Are you completely without concern at the blood levels discussed?, or should people with marginal kidney performance or other moderate metabolic conditions be cautious?
    Would appreciate your thoughts.
    MikeV

  • mtflight

    2/6/2008 5:31:00 PM |

    Where does one get 10,000 IU caps?

    I take 4000 IU capsules from Carlson Labs (called "Solar Gems")--the oil in the caps is fish oil, so that's a plus, and my multivitamin has 1,000 IUs.


    P.S. Thanks for the blog, I'm a big fan!

  • Dr. Davis

    2/6/2008 9:33:00 PM |

    There are clearly groups of people who should work with their doctor when it comes to vitamin D, particularly people with kidney disease or dysfunction; history of kidney stones; glandular diseases like hyperparathyroidism; a history of high calcium.

  • MrSardonicus

    2/6/2008 9:58:00 PM |

    If taking 4,000 IU of Vitamin D a day increases one's HDL by a relatively small number -- say, 10 -- but it's still low, what do you think is the likelihood hiking the amount will further increase HDL?

    Also, do you take calcium with your Vitamin D?

  • Dr. Davis

    2/6/2008 10:01:00 PM |

    I have never seen 10,000 capsules. I'm hoping somebody comes out with such a preparation. I wasn't aware of the 4000 unit capsules. Thanks for the tip!

  • Dr. Davis

    2/6/2008 10:04:00 PM |

    I would not advise taking more vit D just to raise HDL.

    Blood level of vit D is the parameter to assess vit D adequacy. I would regard a rise in HDL as a fortuitous side phenomenon.

  • Brandon

    2/6/2008 11:00:00 PM |

    “…and I no longer experience colds nor winter "blues."

    Careful, this sort of personal testimonial lends to sounding more like a “nutritional guru” instead of medical professional examining scientific evidence.

    I’m not saying you’re incorrect, it may be your experience and it may be absolutely true, but a stick to the clinical facts. You’re talents are better suited to being a “medical watchdog” than a “dietary duck.”

  • Anonymous

    2/7/2008 12:19:00 AM |

    Dear Dr. Davis,
    I would love your opinion of my doctor's protocol regarding my recent diagnosis of osteopenia in my hips (t-scores -1.1 and -1.2 femoral neck, my spine was normal, -0.2).  I'm a 56 year old woman, 115 pounds, just went through menopause, taking Zocor and Lotrel (high cholesterol and hypertension both run in my family), I exercise regularly.  My doctor said he wanted to see how well I absorb Vit D, so he ordered a blood test, however, he ordered the D1,25 test (results 35 pg/mL), NOT D25 which I understand is a truer biomarker.  He prescribed Vitamin D, Calcitriol, one 0.025 capsule per day for one month, with no restrictions on my Calcium/Vit D intake through supplements, after which he said to return for another Vitamind D blood test (another D1,25).  I've read that Calcitriol can cause hypercalcemia.  I've also read that D1,25 will not tell you how well you're absorbing Vitamin D.  Based on that, I felt I was wasting my time and risking hypercalcemia, so I stopped taking the Calcitriol.  Should I tell my doctor that he ordered the wrong blood test?  Also, which prescription Vit D should I be taking? I have no other health issues.  Thank you, Dr. Davis.
    Ruthie

  • Dr. Davis

    2/7/2008 12:58:00 AM |

    Thank you, but I disagree.

    I add my experiences to that of probably over 1000 patients in the last two years who have shared similar effects.

  • Dr. Davis

    2/7/2008 1:00:00 AM |

    Hi, Ruthie-

    Lots of issues. However, it sounds like your doctor is simply toeing the conventional line of prescription drugs. It may be time to either prod your doctor to get up to date on vitamin D, or to find a doctor willing to engage in the discussion.

  • Anonymous

    2/7/2008 1:27:00 AM |

    Do you know if any one is making or developing an at home vitamin D3 testing product?

  • Dr. Davis

    2/7/2008 2:55:00 AM |

    Wouldn't that be wonderful?!

    Unfortunately, I do not know of any such commercially available product. However, it would be a tremendous boon to this movement of self-empowerment in health care that I see coming for the future.

  • Anonymous

    2/7/2008 5:36:00 AM |

    I am taking vitamin D3 two softgels of 2000 IU each daily, one in the morning and one in the evening. I want to know if I get the same effect if I take two softgels together instead of taking one twice a day. Thanks.

  • Anne

    2/7/2008 9:12:00 AM |

    Hi Ruthie,

    I'm 54 and diagnosed with osteoporosis (T scores -3.7 in hips and -3.1 lumbar spine). I've been prescribed calcium supplements (as well as Strontium Ranelate) but I've found that I'm very intolerant to the calcium, no matter whether I try calcium citrate, calcium carbonate or calcium amino acid chelate, so since Christmas I've stopped all calcium supplements and upped my vitamin D3 intake to 4000iu per day (not prescription, I wish it was then it wouldn't be so expensive...vitamin D costs a lot in the UK, much more than the US) so that I absorb my dietary calcium as well as possible. I feel very confident that this will work, especially in view of a previous blog from Dr Davis about calcium:http://heartscanblog.blogspot.com/2008/01/calcium-chaos_22.html

    Plus logic tells me that it is not lack of calcium that causes osteoporosis but other factors. People in third world countries such as Africa on suboptimal diets have very low levels of dietary calcium but they don't usually get osteoporosis...they get more sunshine (vitamin D) and do much more physical work. I'm doing plenty of weight resistance exercise now !

    bw's
    Anne

  • Dr. Davis

    2/7/2008 1:03:00 PM |

    Yes, no difference.

  • moblogs

    2/7/2008 2:25:00 PM |

    bio-tech-pharm.com supply D3 in 1k, 5k and 50k capsules, and with delivery rates that are reasonable for those out of the US.
    I've been taking 5k for the past 2 weeks and don't feel bad on it, but will be getting blood levels checked within a season to see if I'm personally responding correctly.
    The 400IU average was just based on preventing rickets.

  • hoosierville

    2/7/2008 7:03:00 PM |

    Dr. Davis,
    I've had great results from increasing my vitamin D intake with regards to my lung capacity. I'm a recovering smoker with moderate copd and, after being hospitalized for pneumonia, am finally recovering to a point where I can almost run up and down steps. I attribute this to my "D" supplements which I began taking about a month ago. I can take deep breaths for the first time in years.

    My question is about the supplements themselves. I see very expensive D3 tablets and then I see the regular vitamin D. Is one better than the other? Is there a great deal of difference? Thanks.

  • jabs28

    2/8/2008 6:05:00 PM |

    I am surprised to see how many people are gettingtheir their Vitamin D requirements with supplements.  Go out into the sun WITHOUT sunscreen for 10-15 minutes a day and then supplement the rest.  Remember it also takes about 40 glasses of milk to equal 4000 iu's of Vitamin D.  You can get that from about 15 minutes of sun exposure depending on your age and ethnicity.  The more melanin in your skin, the longer you need to expose it.

  • Anonymous

    2/8/2008 6:10:00 PM |

    The capsules I take (the Solar Gems) are 6 cents a 4000 IU softgel:

    http://www.vitacost.com/Carlson-Solar-D-Gems-Vitamin-D

  • hoosierville

    2/9/2008 2:25:00 PM |

    Jabs,
    I live in Indiana. It's going to be 6 degrees out in just a few minutes. We haven't seen the sun in weeks. What do you suggest, tanning beds? I'll do it but not until I hear that they're safe. Be reasonable, not everyone lives where they can get natural sunlight. I think that's part of the Vitamin D deficiency problem.

  • TedHutchinson

    2/10/2008 9:08:00 PM |

    I have been taking the same 5000iu Biotech capsules Moblogs uses.
    I was 147.5nmol - 59ng when tested at the end of summer (UK latitude 53) although I did not take a D3 on days when I knew I would be able to get near full body sun exposure at midday.

    As others have reported, I also have not had a cold or flu over the winter (so far and still touching wood) others I am regularly in contact with have been unlucky.
    (I also did not need to get my SADLIGHT down from the attic this winter)

  • MattWheeler

    2/11/2008 3:26:00 AM |

    Something in the my 7 month TYP program (6000iu D3 gelcap, Slo-Niacin 1.5g, 3g+ fishoil, low wheat-suger) has really helped with joint pain I have had for 8 years.  This has allowed me to lift weights 3 times per week and thus reduced my bodyfat from 27 to 19 percent.  I look and feel much better.  I am 51, male at 215 lbs.

  • Anonymous

    2/11/2008 10:00:00 PM |

    Oh, is it because I take vitamin D3 that even with people dropping like flies around me (with colds, flu, etc) I never get sick? I have always thought it surprising that I tend not to get these things, given that I do have a number of autoimmune conditions. I have only ever used tablets (1000IU 1/day) and my vitamin D3 (250H) level is 52ng/mL.

    However, my vitamin D2 (250H) level is <4ng/mL and my vitamin D (1,25) level is only 24pg/mL (normal range 22-67). Should I (and is it possible to?) do anything to increase those levels?

  • Anonymous

    12/3/2008 2:51:00 PM |

    * * D2 v. D3 * *
    http://www.medicalnewstoday.com/articles/92952.php

    * * D2 vs. lupus vulgaris * *
    ("administered in alcoholic solution is key" to success of therapy)
    http://www.pubmedcentral.nih.gov/picrender.fcgi?artid=1583253&blobtype=pdf

  • George Mclaughlin

    10/9/2010 12:37:54 AM |

    Very interesting article. I find myself concerned about the side effects of vitamin D supplements, as opposed to sunlight-derived vitamin D.

    I'd love to hear your thoughts on this article, which appears to be quite well cited:

    http://www.raw-food-health.net/Vitamin-D-Toxicity.html

  • buy jeans

    11/2/2010 8:39:57 PM |

    In my practice and in the Track Your Plaque program, we routinely use doses of 2000-10,000 units per day, occasionally more. We are guided by blood levels of 25(OH) vitamin D3. I have personally never witnessed vitamin D toxicity.

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Gluten-free is going DOWN

Gluten-free is going DOWN

The majority of gluten-free foods are junk foods.

People with celiac disease experience intestinal destruction and a multitude of other inflammatory conditions due to an immune response gone haywire. The disease  is debilitating and can be fatal unless all gliadin/gluten sources are eliminated, such as wheat, barley, and rye.

A gluten-free food industry to provide foods minus gliadin/gluten has emerged, now large enough to become an important economic force. Even some Big Food companies are getting into the act, like Kraft, that now lists foods they consider gluten-free.

So we have gluten-free breads, cupcakes, scones, pretzels, breakfast cereals, crackers, bagels, muffins, pancake mixes and on and on. All are made with ingredients like brown rice flour, cornstarch, tapioca starch, and potato starch. Occasionally, they are made with amaranth, teff, or quinoa, other less popular, but gluten-free, grains.

Problem: These gluten-free ingredients, while lacking gliadin and gluten, make you fat and diabetic. They increase visceral fat, cause blood sugar to skyrocket higher than nearly all other foods (even higher than wheat, which is already pretty bad), trigger formation of small LDL and triglycerides, and are responsible for exaggerated postprandial (after-eating) lipoprotein distortions. They cause heart disease, cataracts, arthritis, and a wide range of other conditions, all driven by the extreme levels of glycation they generate.

Eliminating all things wheat from the diet is one of the most powerful health strategies I have ever witnessed. But replacing lost wheat with manufactured gluten-free foods is little better than replacing your poppyseed muffin with a bowl of jelly beans.

Whenever we've relied on the food industry to supply a solution, they've managed to bungle it. Saturated fat was replaced with hydrogenated fat and polyunsaturates; sucrose replaced with high-fructose corn syrup. Now, they are replacing wheat gluten-containing foods with junk carbohydrates.

For this reason, I am bringing out a line of recipes and foods that will be wheat gliadin/gluten-free, do NOT contain the junk carbohydrates that gluten-free foods are made of, and are genuinely healthy. They are tasty, to boot.

The gluten-free industry needs to smarten up. Having a following that is free of cramps and diarrhea but are obese, diabetic, and hobbling on arthritic knees and hips is good for nobody.

Comments (18) -

  • Howard

    6/16/2011 1:44:29 PM |

    I had to chuckle when I saw the Adsense ad on this post from "Honey Bunches of Oats".  I get that crap on my blog, too.

  • Carolyn Trammell

    6/16/2011 2:47:00 PM |

    This is such a good reminder to avoid processed foods even gluten free ones. I have to ask myself why these kinds of foods are so popular even though they are usually expensive. I guess they are convenient and easy to grab and go and make a sandwich for lunch. Maybe it is time to experiment with almond flour and see what kind of bread it makes. I have the flour but haven't tried it. It's all about daily habits and having the right kind of foods on hand. Processed carbs seem to have a calming effect too which might be why I want to reach for them when I am feeling stressed. I mean why would bagels and bread be so popular if there wasn't something soothing about chewing on them. I'll let you know if I come up with a suitable substitute using almond flour.
    Dr. Davis, thanks for your work and for sharing it with everyone. You are improving  quality of life for many people.

  • Karl

    6/16/2011 3:25:55 PM |

    Any hint if the "gluten-free" wheat products are lectin free?  My hunch is they are not - thus we probably should avoid all wheat foods.

    Wheat has changed quite a lot in the last 50 years - twice the lectin containing gluten.

  • John

    6/16/2011 4:40:00 PM |

    @Carolyn I've never used almond flour to make bread, never eat bread anymore, because of Dr. Davis's no wheat advice on this blog which is great.

    I have used almond flour to coat fish with and then pan sear in olive oil. Especially with trout, kind of like Trout Almondine.

    Tastes great too.

  • Tiana MacLeod

    6/16/2011 4:58:37 PM |

    Oh please bring your products to Canada... I went to a gluten free food fair and didn't really try any food. Nothing was healthy and I was not impressed! All they had were substitutes for foods you shouldn't even be eating anyways, noodles and brownies, breads and cupcakes.. they even had samples of Chex cereal.. Not worth my $5 spent at all!!

  • Anne

    6/16/2011 6:04:58 PM |

    I agree, there is too much junk food in the GF world but it seems that is what the majority of the GF people want to eat. People have told me that being GF is a big enough sacrifice and they don't want to be deprived of any more foods.

    When I stopped eating gluten it did not take me long to figure out that I felt better when I eliminated all grains and sugars. Gluten was easy because it made me feel so ill, but it took me a while to completely get off sugars and other grains and go primal.

    I am interested in seeing what foods and recipes you will be bringing out.

    Karl - from what I have read, all food contains lectins. Grains, legumes and nightshades have the highest amount. The Lowdown on Lectins

  • Dan

    6/17/2011 12:49:07 PM |

    They just can't get away from the notion that the body needs carbs and "healthy whole grains."  It's just more of what Kurt Harris calls "candy cigarettes."

  • Judy B

    6/17/2011 2:05:18 PM |

    This gluten-free food craze reminds me of an evening when I went to a vegan restaurant with a friend and the menu had a lot or"meat" dishes made out of various grains and tofu.  I had an allergic reaction to all the grains which my friend couldn't understand because all of the food was so "healthy"!

  • Tim

    6/17/2011 8:28:00 PM |

    Yeah, we were eating up some of the gluten-free foods, until I came across this blog and found out about cornstarch and potato starch, etc.  Most of the time, when they remove the gluten, they replace it with these kinds of ingredients.

    I know you're not crazy about grains, Dr. Davis, but what's your take on quinoa, since it is genetically a seed?


    Thanks for this blog, Dr. D!

    Tim

  • Anne

    6/18/2011 5:47:27 PM |

    Reasons I don't eat quinoa - it spikes my blood sugar and saponins and lectins contribute to leaky gut. Wish it were not true.

  • Licia

    6/18/2011 10:09:21 PM |

    Thanks so much Dr. D for all the hard work you put into the info you provide here in your blog!!! It is very informative and I appreciate all your information.

    Please tell us more about your GF line of foods and when it will be coming out. Thanks so much!

  • Paul Lee

    6/21/2011 10:48:09 PM |

    You can't trust the food processors. This reminds me of the stuff produced by Atkins, its  a question of breaking away from this approach to eating entirely, and going back to "real foods." I'm interested in almond flour though. As an experiment I ground down a packet of walnut halves in the blender to make a cheesecake base and then mixed with melted butter which left in the fridge to set. Just don't grind them up too much to get a bit of "crunch." I guess almonds would do too.

  • Helen Howes

    6/29/2011 3:24:33 PM |

    This works for me (diabetic, on steroids, tested thoroughly) and my SO (celiac and ulcerative colitis)

    Low Carb Gluten-free  Bread Substitute

    Makes 8 pieces

    Melt 100g butter in the microwave or a pan
    Add 200g almond flour (ground almonds)

    Flavour to taste with all or some of
    Grated cheese
    Finely chopped onion
    Herbs (dried or fresh)
    Pine nuts
    Cashews etc etc

    Or for a sweet version, flavour with
    Cinnamon, nutmeg and/or ground ginger,
    Lemon or orange peel
    Pour the batter over fruit (eating apples, berries, plums, dried or fresh apricots) This adds to the carb count...


    Stir all very well and add one large or two medium eggs and a little milk or water to make a stiff batter (think cake-mix) For the sweet version make the batter a little thinner so that it pours nicely

    Decorate with flaked almonds if you like..


    Oil and flour (use cornflour or gram flour for gluten-free) a flat baking tin

    Bake for approx 35 minutes at 200c.  It’s done when a knife comes out clean

    Looks like flapjack, tastes like heaven

    Savoury version has around 4-6 g carbs per piece
    Sweet about 6-8 according to the fruit used

  • Sheryl

    6/29/2011 10:54:42 PM |

    I avoid gluten products as much as possible.  Now that I'm following The Glycemic Load Diet (by Dr. Rob Thompson), my grain intake is so limited anyway, that it's not a problem.

    I am very interested in low carb/gluten free products.  I notice the Atkins bake mix is full of gluten, and their pasta is laughable - full of gluten and too high a carb count for my liking

    Please bring us some healthy, gluten free products.  There is too much gluten free junk out there!

  • gluten free fruit cake

    7/6/2011 7:16:24 PM |

    There needs to be more gluten free recipes. Thanks for your efforts.

  • Gwen

    7/17/2011 1:59:04 PM |

    How does a thin person maintain a somewhat normal weight without consuming at least some grains?  Also, having hypoglycemia, I could not maintain any level of energy without ingesting some carbs for breakfast, lunch, and dinner.

  • Steve L.

    7/22/2011 5:36:54 AM |

    The gluten free industry will have to go into the animal husbandry or vegetable farming business to have a more beneficial impact.  I'm thinking they'll go down fighting instead.

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