Three-year follow-up of serum 25-hydroxyvitamin D, parathyroid hormone, and bone mineral density in nursing home residents who had received 12 months of daily bread fortification with 125 μg of vitamin D₃.
Nutr J. 2013 Oct 11;12:137. doi: 10.1186/1475-2891-12-137.
Mocanu V1, Vieth R. 1Department of Pathophysiology, Grigore T, Popa University of Medicine and Pharmacy, 16 Universitatii str, Iasi 700115, Romania. vmocanu at iasi.mednet.ro.
BACKGROUND:
We conducted a single-arm clinical trial in institutionalized seniors, on the effects of high-dose vitamin D3-fortified bread daily intake (clinicaltrials.gov registration NCT00789503).
METHODS:
At 1 and 3 years after the dietary fortification was stopped, serum 25-hydroxyvitamin D (25(OH)D), parathyroid hormone (PTH) and bone mineral density were measured in 23 of the original study subjects, aged 60-82 years who had consumed bread buns (100 g) fortified with 320 mg elemental calcium and 125 μg (5,000 IU) vitamin D3 daily for one year.
RESULTS:
At the end of the 1-year supplementation phase (receiving vitamin D3 fortified bread daily), mean (SD) serum 25(OH)D was 127.3 ± 37.8 nmol/L (baseline for this follow-up). At 1-year follow-up, the serum 25(OH)D was 64.9 ± 24.8 nmol/L (p = 0.001, vs. baseline); and at 3-year follow-up it was 28.0 ± 15.0 nmol/L (p = 0.001 vs. baseline). Serum PTH was 18.8 ± 15.6 pg/ml at baseline while at Year 3 it was 48.4 ± 18.4 pg/ml (p = 0.001 vs. baseline). Lumbar spine BMD did not change from baseline to Year 3. However, by Year 3, hip BMD had decreased (0.927 ± 0.130 g/cm² vs. 0.907 ± 0.121 g/cm², p = 0.024).
CONCLUSION:
Vitamin D nutritional status exhibits a long half-life in the body, and a true steady-state plateau may not even be reached 1 year after a discontinuation in dose. Furthermore, once the need for vitamin D has been established, based on a low baseline serum 25(OH)D concentrations, the appropriate action is to maintain corrective vitamin D supplementation over the long term.
cited 35 times in Google Scholar as of Aug 2023
PDF is attached at the bottom of this page
See also VitaminDWiki
- 5000 IU of vitamin D in daily bread resulted in 50 ng and improved quality of life– May 2014 the same study
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
- Biofortification with Vitamin D - several studies
- Vitamin D fortification in Europe preventing 27,000 Cancer deaths, could prevent 129,000 – May 2022
- Vitamin D fortification could eliminate 1 in 10 Cancer deaths in the EU – May 2022
- After years of adding vitamin D, Finland now has 38 ng levels - March 2022
- Fortification with Vitamin D works – 16 studies of Danish experience – July 2021
- Vitamin D fortification of beverages – Review March 2022
- Bread fortified with Vitamin D - many studies 13+ studies
- International Conference of Vitamin D Fortification of Food (India) – Sept 2018
- 2400 IU of vitamin D needed to get most Northern adults above 20 ng – June 2020
- Vitamin D home fortification- don't wait 100 years for your govt
| 4916 visitors, last modified 01 Sep, 2023, |