Vitamin D2

Vitamin D2, also known as ergocalciferol, is a form of vitamin D that is not naturally produced by the human body. It is typically derived from yeast or fungi exposed to ultraviolet (UV) light, which converts a precursor molecule into vitamin D2. It is then purified and often fortified into foods.

Vitamin D2 is added to foods to increase their vitamin D content, helping consumers meet their daily needs. It functions as a nutrient fortification. It is commonly found in plant-based milk alternatives, cereals, and some juices.

The U.S. Food and Drug Administration (FDA) lists vitamin D2 as Generally Recognized As Safe (GRAS) when used as a nutrient supplement. The National Academies of Sciences, Engineering, and Medicine have established upper intake levels for vitamin D. Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated vitamin D2. Typical intakes from fortified foods are not associated with adverse effects.