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The major natural source of vitamin D is [[Chemical synthesis|synthesis]] of cholecalciferol in the [[Epidermis#Layers|lower layers of the epidermis]] of the skin, through a photochemical reaction of UVB light, from the [[Health effects of sunlight exposure|sun exposure]] (specifically [[Ultraviolet#Subtypes|UVB radiation]]) or UVB lamps. Cholecalciferol and ergocalciferol can be ingested from the diet and [[dietary supplement|supplements]]. Only a few foods, such as the flesh of fatty fish, naturally contain significant amounts of vitamin D. In the U.S. and other countries, cow's milk and plant-derived milk substitutes are fortified with vitamin D, as are many breakfast cereals. Mushrooms exposed to ultraviolet light contribute useful amounts of vitamin D<sub>2</sub>. Dietary recommendations typically assume that all of a person's vitamin D is taken by mouth, because sun exposure in the population is variable and recommendations about the amount of sun exposure that is safe are uncertain in view of the [[skin cancer]] risk.

Translations:Vitamin D/2/en - Revision history

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