Vitamin D3 fortified bread better than 1,000 IU supplement – RCT

Created April 2016

Vitamin D-fortified bread is as effective as supplement in improving vitamin D status: a randomized clinical trial.

J Clin Endocrinol Metab. 2016 Apr 26:jc20161631

Nikooyeh B1, Neyestani TR1, Zahedirad M1, Mohammadi M2, Hedayat Hosseini S3, Abdollahi Z4, Salehi F4, Mirzay Razaz J5, Shariatzadeh N1, Kalayi A1, Lotfollahi N1, Maleki MR1.

| | | || --- | --- | --- || | 1000 IU in bread (FP) | 1000 IU supplement (SP) || Vitamin D changes | * 16 ng | * 12 ng || IPTH | -13% | -14% || Visceral fat | -1% | -1% || LCL-C | -10 mg/L | -7 mg/dL
not significant || Serum HDL | * 10 mg/dL | * 6 ng/dL |

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CONTEXT: Bread can potentially be a suitable vehicle for fortification with vitamin D.

OBJECTIVE: This study was undertaken to evaluate (1) bioavailability of vitamin D from the fortified Iranian bread, and (2) the possible effects of daily consumption of the fortified bread on certain health aspects.

DESIGN, SETTING, AND PARTICIPANTS: This was a randomized double blind placebo-controlled trial conducted over 8 weeks in 90 healthy subjects aged 20-60 yr.

INTERVENTION: Subjects were randomly allocated to 1 of 3 groups:

  • (a) fortified bread (FP ; 50 g bread fortified with 25μg vitamin D3 plus placebo daily; n1 = 30);

  • (b) supplement (SP ; 50 g plain bread plus 25μg vitamin D supplement daily; n2 = 30); and

  • (c) control (CP ; 50 g plain bread plus placebo daily; n3 =30).

OUTCOME:Measures: Initial and final anthropometric and biochemical assessments were performed.

RESULTS: The within-group changes of serum 25(OH)D concentrations were 39.0±22.6 (p<0.001), 28.9±31.2 (p<0.001) and -9.2±12.3 nmol/L in the FP, SP and CP groups, respectively. Only in FP and SP groups, serum iPTH concentrations decreased approximately 13.5% and 14.5%, respectively. Visceral fat also showed a significant decrement in FP (-1.05±1.4%; p=<0.001) and SP (-0.96±1.7%; p=0.006). Serum LDL-C concentration showed a within-group reduction in FP (-10.4±11.2 mg/dL; p <0.001) and an insignificant decrement in SP (-6.6±20.2 mg/dL; p=0.083). Serum HDL increased in both vitamin D supplemented groups (FP: 9.7±7.6 vs. SP: 5.7±6.7 mg/dL; p<0.001).

CONCLUSION: Vitamin D-fortified bread could be a potentially effective in raising circulating 25(OH)D of the population to nearly adequate levels.

See also Vitamin D Life

Vitamin D Life - Bread Fortification

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Tags: Fortification