Effects of vitamin D2-fortified bread v. supplementation with vitamin D2 or D3 on serum 25-hydroxyvitamin D metabolites: an 8-week randomised-controlled trial in young adult Finnish women
Itkonen ST, Skaffari E, Saaristo P, Saarnio EM, Erkkola M, Jakobsen J, Cashman KD, Lamberg-Allardt C
The British journal of nutrition · 61 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
- European Commission
- Subvenciones
- European Commission (613977)
Según 1 financiador declarado.
Publicación
- Publicado
- 2016-02-11 · Br J Nutr · vol. 115 · número 7 · págs. 1232–1239
- Editorial
- Cambridge University Press
- Citado
- 82 citas · más que el 98% de estudios similares · 8.1× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 25 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Vitamin D Research Studies · Menstrual Health and Disorders · Endometriosis Research and Treatment
- Palabras clave
- Vitamin D and neurology, Vitamin, Chemistry, Food science, Animal science, Internal medicine, Medicine, Biochemistry, Biology
- MeSH
- humans, saccharomyces cerevisiae, calcium, cholecalciferol, ergocalciferols, parathyroid hormone, vitamin d, placebos, ultraviolet rays, seasons, biological availability, bread, dietary supplements, food, fortified, adult, finland, female, young adult
8 autores
- Suvi T. Itkonen🇫🇮 · autor de correspondenciaUniversity of Helsinki
- Essi Skaffari🇫🇮University of Helsinki
- Pilvi Saaristo🇫🇮University of Helsinki
- Elisa M. Saarnio🇫🇮University of Helsinki
- Maijaliisa Erkkola🇫🇮University of Helsinki
- Jette Jakobsen🇩🇰Technical University of Denmark
- Kevin D. Cashman🇮🇪University College Cork
- Christel J. E. Lamberg-Allardt🇫🇮University of Helsinki
Resumen
El texto original del estudio, en el idioma en que se publicó.
There is a need for food-based solutions for preventing vitamin D deficiency. Vitamin D3 (D3) is mainly used in fortified food products, although the production of vitamin D2 (D2) is more cost-effective, and thus may hold opportunities. We investigated the bioavailability of D2 from UV-irradiated yeast present in bread in an 8-week randomised-controlled trial in healthy 20-37-year-old women (n 33) in Helsinki (60°N) during winter (February-April) 2014. Four study groups were given different study products (placebo pill and regular bread=0 µg D2 or D3/d; D2 supplement and regular bread=25 µg D2/d; D3 supplement and regular bread=25 µg D3/d; and placebo pill and D2-biofortified bread=25 µg D2/d). Serum 25-hydroxyvitamin D2 (S-25(OH)D2) and serum 25-hydroxyvitamin D3 (S-25(OH)D3) concentrations were measured at baseline, midpoint and end point. The mean baseline total serum 25-hydroxyvitamin D (S-25(OH)D=S-25(OH)D2+S-25(OH)D3) concentration was 65·1 nmol/l. In repeated-measures ANCOVA (adjusted for baseline S-25(OH)D as total/D2/D3), D2-bread did not affect total S-25(OH)D (P=0·707) or S-25(OH)D3 (P=0·490), but increased S-25(OH)D2 compared with placebo (P<0·001). However, the D2 supplement was more effective than bread in increasing S-25(OH)D2 (P<0·001). Both D2 and D3 supplementation increased total S-25(OH)D compared with placebo (P=0·030 and P=0·001, respectively), but D2 supplementation resulted in lower S-25(OH)D3 (P<0·001). Thus, D2 from UV-irradiated yeast in bread was not bioavailable in humans. Our results support the evidence that D2 is less potent in increasing total S-25(OH)D concentrations than D3, also indicating a decrease in the percentage contribution of S-25(OH)D3 to the total vitamin D pool.
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