Vitamin D content of wild-caught traditional foods collected on Nyoongar Country in Western Australia

Eleanor Dunlop; Noel Nannup; Dale Tilbrook; Carol Michie; Cindy Prior; Greg Nannup; Alison Nannup; Brad Farrant; Judy Cunningham; Paul Adorno; Georgios Dabos; John Jacky; Theoni Whyman; Janine McNamara; Liam Bedford; Carrington C.J. Shepherd; Andrea Begley; Belinda Neo; Lucinda J. Black

doi:10.1016/j.foodchem.2025.146938

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Vitamin D content of wild-caught traditional foods collected on Nyoongar Country in Western Australia

Journal article

Open access

Peer reviewed

Vitamin D content of wild-caught traditional foods collected on Nyoongar Country in Western Australia

Eleanor Dunlop, Noel Nannup, Dale Tilbrook, Carol Michie, Cindy Prior, Greg Nannup, Alison Nannup, Brad Farrant, Judy Cunningham, Paul Adorno, …

Food chemistry, Vol.496(Pt. 3), 146938

2025

DOI: https://doi.org/10.1016/j.foodchem.2025.146938

PMID: 41197327

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Abstract

Aboriginal and Torres Strait islander peoples

Emu

Food composition

Kangaroo

Seafood

Low vitamin D status and intake are prevalent among the Australian population, including Aboriginal and Torres Strait Islander peoples. We hypothesised that some traditional foods could contain vitamin D, and measured vitamin D in foods from Nyoongar Country, Western Australia. Samples of kangaroo, emu, squid/calamari and lobster/crayfish were collected and prepared by Aboriginal people using traditional and contemporary methods. We measured vitamin D3, 25-hydroxyvitamin D3 (25(OH)D3), vitamin D2 and 25(OH)D2 using liquid chromatography-triple quadrupole mass spectrometry. Kangaroo meat and offal were largely devoid of vitamin D (no mean values >0.1 μg/100 g). Vitamin D3 was found in emu meat and calamari/squid (range 0.5–1.0 μg/100 g). No samples contained 25(OH)D3, vitamin D2 or 25(OH)D2 at mean values >0.1 μg/100 g. Modern food composition data can complement traditional knowledges in the promotion of traditional foods for healthy eating and social and emotional wellbeing among Aboriginal and Torres Strait Islander peoples.

Details

Title: Vitamin D content of wild-caught traditional foods collected on Nyoongar Country in Western Australia
Authors/Creators: Eleanor Dunlop - Deakin University
Noel Nannup - The University of Western Australia
Dale Tilbrook - Tharawal Aboriginal
Carol Michie - The Kids Research Institute Australia
Cindy Prior - The Kids Research Institute Australia
Greg Nannup - Indigenous Tours WA, Perth, Western Australia, Australia
Alison Nannup - Tharawal Aboriginal
Brad Farrant - Murdoch University, Ngangk Yira Institute for Change
Judy Cunningham - Curtin University
Paul Adorno - National Measurement Institute
Georgios Dabos - National Measurement Institute
John Jacky - The University of Western Australia
Theoni Whyman - The University of Western Australia
Janine McNamara - The Kids Research Institute Australia, The University of Western Australia, Nedlands, Western Australia, Australia
Liam Bedford - The Kids Research Institute Australia, The University of Western Australia, Nedlands, Western Australia, Australia
Carrington C.J. Shepherd - Curtin University
Andrea Begley - Curtin University
Belinda Neo - Curtin University
Lucinda J. Black - Deakin University
Publication Details: Food chemistry, Vol.496(Pt. 3), 146938
Publisher: Elsevier Ltd.
Identifiers: 991005830349407891
Murdoch Affiliation: Ngangk Yira Institute for Change
Language: English
Resource Type: Journal article

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