New federal food regulations taking effect last week will significantly increase the amount of vitamin D added to several everyday foods sold in Ontario, including milk and margarine, as part of a national effort to address widespread vitamin D deficiency and improve long-term bone health.
Under updated rules announced by Health Canada, the minimum amount of vitamin D required in cow’s milk will roughly double, rising from 35 international units (IU) per 100 millilitres to about 70 IU per 100 millilitres.
Similar increases will apply to margarine, while allowable vitamin D levels in goat’s milk will also rise under the new standards.
The changes apply nationwide and are among several regulatory updates coming into force across Ontario in the new year.
Health Canada says the revisions reflect newer scientific evidence and are intended to raise baseline vitamin D intake across the population.
Vitamin D plays a critical role in helping the body absorb calcium, which is essential for building and maintaining strong bones and teeth. Low vitamin D levels are associated with an increased risk of bone disorders, including rickets in children and reduced bone density and fractures in older adults.
Canada’s geography plays a major role in the policy shift. Because vitamin D is primarily produced in the skin through exposure to sunlight, people living at northern latitudes often struggle to make enough of it for large portions of the year. During fall and winter, when daylight hours are shorter and the sun’s angle is lower, vitamin D production from sunlight is minimal.
As a result, dietary sources and supplements become especially important for maintaining adequate levels.
Milk and margarine have long been used as vehicles for vitamin D fortification because they are widely consumed across age groups and income levels. A standard glass of fortified milk already provides a meaningful portion of daily vitamin D requirements, and higher fortification levels are expected to further boost intake without requiring people to change their eating habits.
Vitamin D fortification has a long history in Canada and is often cited as a public-health success. Milk was first fortified with vitamin D in the mid-20th century in response to high rates of rickets, a childhood bone disease caused by vitamin D deficiency.
The policy helped dramatically reduce the condition and demonstrated how fortifying commonly consumed foods could improve population health without relying solely on individual behaviour or access to medical care.
Despite these longstanding measures, national health surveys have consistently shown that vitamin D deficiency remains common in Canada. Older adults, people who spend little time outdoors, individuals with darker skin, shift workers, and those living in northern or rural areas are among the groups most likely to have lower vitamin D levels.
Health Canada has said the updated standards are intended to close these gaps and reflect current dietary patterns and scientific understanding.
While vitamin D supplements are widely available and commonly recommended for certain groups, public-health officials have noted that supplementation alone does not reliably reach everyone who needs it.
Supplement use varies based on income, education, and health awareness, which can widen health inequities. Fortifying staple foods such as milk and margarine is seen as a way to raise baseline vitamin D intake across the population, regardless of whether individuals regularly take supplements.
Ontario is expected to be among the provinces most affected by the changes, given the size of its dairy sector and the continued role of fluid milk as a dietary staple in many households. Producers and retailers will have until the regulatory deadline in 2026 to ensure products meet the new requirements, with updated nutrition labels expected to appear gradually as new stock reaches store shelves.
Health Canada has said consumers should not notice any change in taste or appearance.
The revised levels remain well below the upper intake limits considered safe for the general population. They are not expected to pose a risk when fortified foods are consumed as part of a normal diet.
Public-health officials emphasize that fortified foods are only one part of a broader approach to maintaining adequate vitamin D levels. Infants, older adults, and others at higher risk of deficiency may still be advised to take vitamin D supplements depending on individual circumstances. The updated fortification rules are intended to complement, not replace, existing dietary guidance.
As the new standards come into effect, Health Canada describes the changes as a modernization of long-standing food regulations aimed at better aligning Canada’s food supply with current nutritional realities. Officials say the goal is to improve bone health outcomes over time while using familiar foods to deliver essential nutrients safely and equitably.
