Vitamin d fortified bread improves pain and physical function domains of quality of life in nursing home residents.
J Med Food. 2014 May;17(5):625-31. doi: 10.1089/jmf.2012.0210.
Costan AR1, Vulpoi C c.vulpoi at yahoo.fr, Mocanu V.
1 Department of Endocrinology, Grigore T. Popa University of Medicine and Pharmacy , Iasi, Romania .
Abstract Nursing home residents have severe vitamin D deficiency and increased risk of falls and fractures. These individuals may need 125 μg of vitamin D3 to achieve desirable 25-hydroxyvitamin D [25(OH)D] concentrations to improve overall health. We evaluated health-related quality of life (HRQoL) in 45 nursing home residents (28 women and 17 men, aged 58-89 years) with 25(OH)D concentrations <50 nM who consumed daily one bun that had been fortified with 125 μg vitamin D3. The Romanian version of Questionnaire of the European Foundation for Osteoporosis (QUALEFFO-41) was applied at baseline and after 12 months. Data were analyzed using repeated measures analyses of variance (ANOVA).
After one year supplementation, serum 25(OH)D reached optimal status (>75 nM) and bone health has improved significantly. Nursing home residents who consumed daily bread fortified with 125 μg vitamin D3 reported significant (P=.02 for the effect of time) improvement in HRQoL (total score of QUALEFFO-41). The interaction time x treatment was also statistically significant on pain (P=.04), daily activities (P=.02), and locomotion (P=.04). To ensure the serum concentrations of 25(OH)D recommended by medical groups for bone- and general-health in the older nursing residents, the practical experience shows that much higher amounts of vitamin D3 are required. Fortification of bread and cereals is a feasible way to improve vitamin D nutrition.
PMID: 24827747
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Questionnaire of the European Foundation for Osteoporosis
English version is attached at the bottom of this page
See also Vitamin D Life
- Marks and Spencer is first UK retailer to add Vitamin D to all of its breads – Dec 2019
- Vitamin D food fortification, Belgium considers 270 IU per kcal of milk or bread– June 2019
- Best thing since sliced bread (vitamin D bread was patented and baked in 1929)
- Vitamin D2 from bread yeast is 4 times less bioaccessible than D2 in milk – April 2016
- Vitamin D3 fortified bread better than supplement – RCT April 2016
- 5000 IU of vitamin D in daily bread substantially improved quality of life in nursing home – May 2014
- Cooking reduces vitamin D content by about 30 percent – Oct 2013
- Germany does not fortify ANY food with vitamin D, is considering 1000 IU from bread – Nov 2013
- 5,000 IU of vitamin D (in bread) was great – should have continued forever – Oct 2013
- 5000 IU vitamin D3 added daily to bread raised blood levels to 50 ng – 2009
Note: the 2014 and 2009 entries appear to be the same study