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 |
See also Vitamin D Life
- Note: similar number of people avoid bread (gluten free) as avoid milk (lactose intolerant)
- Cooking reduces vitamin D content by about 30 percent – Oct 2013
- Can fortify food with 1000 IU of vitamin D - Italy, March 2013
- FDA raises the amount of vitamin D2 fortification in bread – Aug 2012
- Unfortunately D2 is not nearly as good as D3
- 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
Download the PDF from Vitamin D Life
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.