Type of Dietary Fat Is Associated with the 25-Hydroxyvitamin D3 Increment in Response to Vitamin D Supplementation.
J Clin Endocrinol Metab. 2011 Aug
Niramitmahapanya S, Harris SS, Dawson-Hughes B (firstname.lastname@example.org )
Bone Metabolism Laboratory, Jean Mayer U.S. Department of Agriculture Human Nutrition Research Center on Aging at Tufts University, Boston, Massachusetts 02111.
Context: Mono- and polyunsaturated fats may have opposing effects on vitamin D absorption.
Objective: The purpose of this study was to determine whether intakes of different dietary fats are associated with the increase in serum 25-hydroxyvitamin D (25OHD) after supplementation with vitamin D(3).
Design, Setting, and Participants: This analysis was conducted in the active treatment arm of a randomized, double-blind, placebo-controlled trial of vitamin D and calcium supplementation to prevent bone loss and fracture.
Subjects included 152 healthy men and women age 65 and older who were assigned to 700 IU/d vitamin D(3) and 500 mg/d calcium.
Intakes of monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), and saturated fatty acids (SFA) were estimated by food frequency questionnaire.
Main Outcome Measure: The change in plasma 25OHD during 2 yr vitamin D and calcium supplementation was assessed.
Results: The change in plasma 25OHD (nanograms per milliliter) during vitamin D supplementation was
- positively associated with MUFA, (? = 0.94; P = 0.016),
- negatively associated with PUFA, (? = -0.93; P = 0.038), and
- positively associated with the MUFA/PUFA ratio (? = 6.46; P = 0.014).
Conclusion: The fat composition of the diet may influence the 25OHD response to supplemental vitamin D(3).
Diets rich in MUFA may improve and those rich in PUFA may reduce the effectiveness of vitamin D(3) supplements in healthy older adults.
More studies are needed to confirm these findings.
– – – –
6.46 means that for every 1 unit increase in the MUFA/PUFA ratio, our data predict a 6.46 ng/ml increase in 25(OH)D.
if someone went from consuming twice as much MUFA as PUFA (a ratio of 2) to three times as much (a ratio of 3)
we would expect him to have an increase in 25(OH)D of 6.46 ng/ml
- Study is unable to extrapolate to more vitamin D.
VitaminDWiki guesses that at 7,000 IU of vitamin D each increase fat ratio would add > 20 ng to the response
- No idea of what would happen if the people had adequate cofactors - such as Magnesium, Vitamin K2 which affect bio-availability of vitamin D
- No idea of what would be the benefit for non-elderly
- If vitamin D was taken with a big meal (increase 56% in a previous small study)
- Which would be approximately the same increase of vitamin D as would result in a 2.5X increase in MUFA/PUFA ratio
Types of fats from About.com
- nuts – almonds, pecans, pistachios, cashews
- seeds – sesame;
- oils – olive, sesame, peanut, canola
- seeds – pumpkin, sunflower
- fish – salmon, tuna, mackerel
- oils – safflower, soybean, corn
WikiPedia Good (more vitamin D into bloodstream)= much more BLUE than Green
- All items in How/When to take vitamin D
- "Free Range Lard" has lots of vitamin D and is good for you
- Unsaturated Fatty acids important for both MS and Vitamin D – Oct 2012
- How you might double the benefit of your vitamin D
- Reasons for low response by vitamin D level in the blood
- No long term differences in vitamin D levels with amount of fat in breakfast – Feb 2013 later paper by Dawson-Hughes
- All items in category Predict Vitamin D
- Some Fats May Harm the Brain More NYT May 2012
women consuming the most monounsaturated fat were 44 % less likely to show cognitive decline
tracked 10,000 nurses for 2 million person-years
Study is attached at the bottom of this page.
Tree nuts, such as almonds, were better than peanuts
PDF is attached at the bottom of this page
short url = http://is.gd/monovitdIncreasing the ratio of mono to poly fats increased Vitamin D levels by 6 ng – RCT Aug 2011
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