FDA raises the amount of vitamin D2 fortification in bread – Aug 2012

Update - it does NOT get into bloodstream

Vitamin D2 from bread yeast is 4 times less bioaccessible than D2 in milk – April 2016

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Clipped from BakingBusiness.com

Under the ruling, bakers may use the yeast at levels not to exceed 400 international units (I.U.) of vitamin D per 100 grams in the finished foods, up from 90 I.U. previously.

FDA also recognized as GRAS Food Maximum levels/100 gram

• Breakfast cereal 350 I.U.
• Grain products and pasta 90 I.U.
• Milk 42 I.U.
• Milk products 89 I.U.

Additionally, vitamin D has been affirmed as GRAS in a wide range of additional products, including infant formula, margarine, calcium-fortified fruit juices, meal replacement and other types of bars and cheese substitutes.

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See Vitamin D Life

• Overview Vitamin D3 not D2
• All items in category Fortification of vitamin D 111 items
• Food fortified by 440 IU increased vitamin D levels by 8 ng – meta-analysis June 2012
• Vitamin D fortification of food - review Dec 2011 previous article from Ireland
• Vitamin D can fortify a variety of food and drinks – even beer – March 2012