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Vitamin D added to cooking oil increased D by 9 ng improved health (Iran) – Oct 2019

Vitamin D-fortified cooking oil is an effective way to improve vitamin D status: an institutional efficacy trial

Eur J Nutr (2019). https://doi.org/10.1007/s00394-019-02103-4
Nikooyeh, B., Zargaraan, A., Kalayi, A. et al

VitaminDWiki

60 lunches (3 months) at two factories in Iran
30 grams of sunflower cooking oil per person– add Vitamin D:
   ~500 IU (after cooking) or 0 IU (at a location 40 km away)
Raised Vitamin D levels by 9 ng/ml in 3 months


Note: It appears that workers could elect to participate - this is not a Randomized Controlled Trial!
Seems strange that the control group (not fortified with vitamin D) had decreases in Vitamin D levels in blood, etc

Fortification with Vitamin D in VitaminDWiki

134 items in Fortification category

Fortification works, even if food is cooked, but govts rarely fortifiy with enough
Govts, food producers, and families can fortify:
   milk,   yogurt,   beer,   bread,  cereals,  cooking oil,  soups,  jams,   jellys,   honey,   snack bars, etc.
Some interesting fortification articles

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Purpose
High prevalence of vitamin D deficiency (VDD) justifies a cost-effective and sustainable strategy to combat VDD in the community. This study was undertaken for the first time to evaluate the efficacy of daily consumption of vitamin D fortified sunflower oil with a meal.

Methods
This single-blind trial was conducted in two separate institutions: one as intervention (D-fortified sunflower oil) group (DO, n1 = 39) and the other as control (unfortified sunflower oil) group (SO, n2 = 33). Participants consumed their lunches cooked either with D-fortified or unfortified cooking sunflower oil (500 IU/30 g) for 12 weeks. Dietary, anthropometric and biochemical assessments were done for all participants before and after the intervention.

Results
A total of 65 subjects from both sexes aged 32.5 ± 4 years completed the intervention period. Serum 25(OH)D showed a significant increase in DO and a decrease in SO group (8.8 ± 9.3 vs. − 7.4 ± 6.4 ng/mL, p < 0.001). The rise in serum 25(OH)D in DO group was accompanied by a significant decrease in iPTH (DO: − 10.2 ± 29.4 vs. SO: + 9.2 ± 29.5 pg/mL; p = 0.009). A significant reduction in weight (p = 0.004), BMI (p = 0.029), waist girth (p < 0.001), serum total cholesterol (p = 0.0290) and LDL-C (p = 0.010) was observed in DO, as compared with SO group.

Conclusions
Cooking oil can be considered as an efficacious vehicle for mass fortification program to combat VDD. The improvement of vitamin D status may bring about betterment of certain cardiometabolic risk factors.


Green Countries fortify edible oils with Vitamin A and Vitamin D

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Created by admin. Last Modification: Saturday September 26, 2020 17:01:40 GMT-0000 by admin. (Version 8)

Attached files

ID Name Comment Uploaded Size Downloads
13898 Green fortify with D and A.jpg admin 08 Jun, 2020 15.05 Kb 441
13897 Roth GBD 2018.pdf admin 08 Jun, 2020 1.07 Mb 505
12781 Cooking oil.jpg admin 12 Oct, 2019 111.82 Kb 929
12780 Cooking oil sci-hub.pdf admin 12 Oct, 2019 550.96 Kb 2093