Fortification of orange juice with vitamin D: a novel approach for enhancing vitamin D nutritional health
Tangpricha V, Koutkia P, Rieke SM, Chen TC, Perez AA, Holick MF
The American journal of clinical nutrition · 161 citas
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Center for Research Resources
- Gobierno
- NCRR NIH HHS
- Subvenciones
- National Center for Research Resources (M01-RR-00533)
Según 2 financiadores declarados.
Publicación
- Publicado
- 2003-06-01 · Am J Clin Nutr · vol. 77 · número 6 · págs. 1478–1483
- Editorial
- Elsevier BV
- Citado
- 298 citas · más que el 99% de estudios similares · 10.0× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 62 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Vitamin D Research Studies · Nutrition and Health Studies · Consumer Attitudes and Food Labeling
- Palabras clave
- vitamin D fortification, orange juice, skim milk, vitamin D2, vitamin D3, 25-hydroxyvitamin D, parathyroid hormone, fat-soluble vitamins, cow's milk allergy, lactose intolerance, seasonal variation in vitamin D
- MeSH
- milk, animals, humans, citrus, cholecalciferol, calcifediol, ergocalciferols, parathyroid hormone, corn oil, vitamin d, double-blind method, biological availability, beverages, bread, food, fortified, adult, aged, middle aged, health, nutritional physiological phenomena
6 autores
- Vin Tangpricha🇺🇸Boston University
- Polyxeni Koutkia🇺🇸Boston University
- Suzanne M Rieke🇺🇸Boston University
- Tai C. Chen🇺🇸Boston University
- Alberto A Perez🇺🇸Boston University
- Michael F. Holick🇺🇸 · autor de correspondenciaBoston University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Fortification of milk with vitamin D may not be adequate for satisfying the vitamin D requirement because of variability in vitamin D content after fortification and because many persons have milk allergy or lactose intolerance. Additional foods need to be fortified with vitamin D.
Objective
We determined whether vitamin D, a fat-soluble vitamin, is bioavailable in orange juice and skim milk, 2 nonfat beverages.
Design
On 3 separate occasions, 18 adults ingested 25 000 IU vitamin D(2) in 240 mL whole milk or skim milk or in 0.1 mL corn oil applied to toast. A separate, double-blind, randomized, controlled trial investigated whether the consumption of orange juice fortified with vitamin D(3) would increase serum 25-hydroxyvitamin D [25(OH)D] concentrations: 14 subjects ingested 240 mL orange juice fortified with 1000 IU vitamin D, and 12 subjects ingested a control orange juice daily for 12 wk.
Results
Peak serum vitamin D(2) concentrations did not differ significantly after the ingestion of vitamin D(2) in whole milk, skim milk, or corn oil on toast. After subjects consumed orange juice fortified with 1000 IU vitamin D(3) daily for 12 wk, serum 25(OH)D(3) concentrations increased by 150%, and serum parathyroid hormone concentrations decreased by 25% compared with baseline; control subjects had a seasonal increase of 45% in 25(OH)D and no significant change in serum parathyroid hormone.
Conclusions
The fat content of milk does not affect vitamin D bioavailability. Vitamin D fortification at 1000 IU/240 mL orange juice for 12 wk safely increased 25(OH)D(3) concentrations in adults.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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