Influence of food matrix delivery system on the bioavailability of vitamin D3: A randomized crossover trial in postmenopausal women

Rasmus Espersen; Henriette Ejlsmark-Svensson; Lene R Madsen; Caroline Nebel; Marianne Danielsen; Trine K Dalsgaard; Lars Rejnmark

doi:10.1016/j.nut.2022.111911

Influence of food matrix delivery system on the bioavailability of vitamin D3: A randomized crossover trial in postmenopausal women

Rasmus Espersen^*, Henriette Ejlsmark-Svensson, Lene R Madsen, Caroline Nebel, Marianne Danielsen, Trine K Dalsgaard, Lars Rejnmark

^*Corresponding author for this work

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Abstract

OBJECTIVES: Vitamin D insufficiency (blood 25-hydroxyvitamin D <50 nmol/L) is a global health problem. Vitamin D food fortification might be a solution, but knowledge is sparse on which food matrices yield the highest bioavailability. The aim of this study was to investigate the influence of different food matrices including complex formations with whey proteins on the human bioavailability of vitamin D.

METHODS: In this randomized, multiple crossover trial, we enrolled 30 postmenopausal women 60 to 80 y of age with vitamin D insufficiency. We measured changes in serum concentrations of vitamin D3 (D3) postprandially for 24 h in response to the intake of 500 mL of different food matrices with 200 µg D3 added compared with a control (500 mL of water). Foods included apple juice with whey protein isolate (WPI), apple juice, semi-skim milk, and water (with D3). The food matrices were provided in a randomized order with ≥10-d washout period between them. On each intervention day, blood samples were collected at 0, 2, 4, 6, 8, 10, 12 and 24 h.

RESULTS: D3 with WPI in juice did not enhance area under the curve (AUC) of serum D3 compared with juice without WPI (370 nmol × 24 h/L; 95% confidence interval [CI], 321-419 versus 357 nmol × 24 h/L; 95% CI, 308-406 nmol × 24 h/L; P = 0.65). However, compared with juice, the AUC was significantly higher in response to the intake of D3 in milk (452 nmol × 24 h/L; 95% CI, 402-502 nmol × 24 h/L) and water with D3 (479 nmol × 24 h/L; 95% CI, 430-527 nmol × 24 h/L; P < 0.05). No difference was observed between milk and water (P = 0.34).

CONCLUSIONS: The bioavailability of D3 was superior in milk and water compared with juice, regardless of whether WPI was added.

Original language	English
Article number	111911
Journal	Nutrition
Volume	107
ISSN	0899-9007
DOIs	https://doi.org/10.1016/j.nut.2022.111911
Publication status	Published - Mar 2023

Keywords

25-hydroxyvitamin D
Cholecalciferol
Fortified foods
Randomized controlled trial
Vitamin D
Vitamin D deficiency
Vitamin D insufficiency

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Influence of food matrix delivery system on the bioavailability of vitamin D3. A randomized crossover trial in postmenopausal womenFinal published version, 913 KBLicence: CC BY

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@article{78343f541a0c4b77a3e12fd42d1a34d3,

title = "Influence of food matrix delivery system on the bioavailability of vitamin D3: A randomized crossover trial in postmenopausal women",

abstract = "OBJECTIVES: Vitamin D insufficiency (blood 25-hydroxyvitamin D <50 nmol/L) is a global health problem. Vitamin D food fortification might be a solution, but knowledge is sparse on which food matrices yield the highest bioavailability. The aim of this study was to investigate the influence of different food matrices including complex formations with whey proteins on the human bioavailability of vitamin D.METHODS: In this randomized, multiple crossover trial, we enrolled 30 postmenopausal women 60 to 80 y of age with vitamin D insufficiency. We measured changes in serum concentrations of vitamin D3 (D3) postprandially for 24 h in response to the intake of 500 mL of different food matrices with 200 µg D3 added compared with a control (500 mL of water). Foods included apple juice with whey protein isolate (WPI), apple juice, semi-skim milk, and water (with D3). The food matrices were provided in a randomized order with ≥10-d washout period between them. On each intervention day, blood samples were collected at 0, 2, 4, 6, 8, 10, 12 and 24 h.RESULTS: D3 with WPI in juice did not enhance area under the curve (AUC) of serum D3 compared with juice without WPI (370 nmol × 24 h/L; 95% confidence interval [CI], 321-419 versus 357 nmol × 24 h/L; 95% CI, 308-406 nmol × 24 h/L; P = 0.65). However, compared with juice, the AUC was significantly higher in response to the intake of D3 in milk (452 nmol × 24 h/L; 95% CI, 402-502 nmol × 24 h/L) and water with D3 (479 nmol × 24 h/L; 95% CI, 430-527 nmol × 24 h/L; P < 0.05). No difference was observed between milk and water (P = 0.34).CONCLUSIONS: The bioavailability of D3 was superior in milk and water compared with juice, regardless of whether WPI was added.",

keywords = "25-hydroxyvitamin D, Cholecalciferol, Fortified foods, Randomized controlled trial, Vitamin D, Vitamin D deficiency, Vitamin D insufficiency",

author = "Rasmus Espersen and Henriette Ejlsmark-Svensson and Madsen, {Lene R} and Caroline Nebel and Marianne Danielsen and Dalsgaard, {Trine K} and Lars Rejnmark",

year = "2023",

month = mar,

doi = "10.1016/j.nut.2022.111911",

language = "English",

volume = "107",

journal = "Nutrition",

issn = "0899-9007",

publisher = "Elsevier Inc.",

}

Influence of food matrix delivery system on the bioavailability of vitamin D3: A randomized crossover trial in postmenopausal women. / Espersen, Rasmus ; Ejlsmark-Svensson, Henriette ; Madsen, Lene R et al.
In: Nutrition, Vol. 107, 111911, 03.2023.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

TY - JOUR

T1 - Influence of food matrix delivery system on the bioavailability of vitamin D3

T2 - A randomized crossover trial in postmenopausal women

AU - Espersen, Rasmus

AU - Ejlsmark-Svensson, Henriette

AU - Madsen, Lene R

AU - Nebel, Caroline

AU - Danielsen, Marianne

AU - Dalsgaard, Trine K

AU - Rejnmark, Lars

PY - 2023/3

Y1 - 2023/3

N2 - OBJECTIVES: Vitamin D insufficiency (blood 25-hydroxyvitamin D <50 nmol/L) is a global health problem. Vitamin D food fortification might be a solution, but knowledge is sparse on which food matrices yield the highest bioavailability. The aim of this study was to investigate the influence of different food matrices including complex formations with whey proteins on the human bioavailability of vitamin D.METHODS: In this randomized, multiple crossover trial, we enrolled 30 postmenopausal women 60 to 80 y of age with vitamin D insufficiency. We measured changes in serum concentrations of vitamin D3 (D3) postprandially for 24 h in response to the intake of 500 mL of different food matrices with 200 µg D3 added compared with a control (500 mL of water). Foods included apple juice with whey protein isolate (WPI), apple juice, semi-skim milk, and water (with D3). The food matrices were provided in a randomized order with ≥10-d washout period between them. On each intervention day, blood samples were collected at 0, 2, 4, 6, 8, 10, 12 and 24 h.RESULTS: D3 with WPI in juice did not enhance area under the curve (AUC) of serum D3 compared with juice without WPI (370 nmol × 24 h/L; 95% confidence interval [CI], 321-419 versus 357 nmol × 24 h/L; 95% CI, 308-406 nmol × 24 h/L; P = 0.65). However, compared with juice, the AUC was significantly higher in response to the intake of D3 in milk (452 nmol × 24 h/L; 95% CI, 402-502 nmol × 24 h/L) and water with D3 (479 nmol × 24 h/L; 95% CI, 430-527 nmol × 24 h/L; P < 0.05). No difference was observed between milk and water (P = 0.34).CONCLUSIONS: The bioavailability of D3 was superior in milk and water compared with juice, regardless of whether WPI was added.

AB - OBJECTIVES: Vitamin D insufficiency (blood 25-hydroxyvitamin D <50 nmol/L) is a global health problem. Vitamin D food fortification might be a solution, but knowledge is sparse on which food matrices yield the highest bioavailability. The aim of this study was to investigate the influence of different food matrices including complex formations with whey proteins on the human bioavailability of vitamin D.METHODS: In this randomized, multiple crossover trial, we enrolled 30 postmenopausal women 60 to 80 y of age with vitamin D insufficiency. We measured changes in serum concentrations of vitamin D3 (D3) postprandially for 24 h in response to the intake of 500 mL of different food matrices with 200 µg D3 added compared with a control (500 mL of water). Foods included apple juice with whey protein isolate (WPI), apple juice, semi-skim milk, and water (with D3). The food matrices were provided in a randomized order with ≥10-d washout period between them. On each intervention day, blood samples were collected at 0, 2, 4, 6, 8, 10, 12 and 24 h.RESULTS: D3 with WPI in juice did not enhance area under the curve (AUC) of serum D3 compared with juice without WPI (370 nmol × 24 h/L; 95% confidence interval [CI], 321-419 versus 357 nmol × 24 h/L; 95% CI, 308-406 nmol × 24 h/L; P = 0.65). However, compared with juice, the AUC was significantly higher in response to the intake of D3 in milk (452 nmol × 24 h/L; 95% CI, 402-502 nmol × 24 h/L) and water with D3 (479 nmol × 24 h/L; 95% CI, 430-527 nmol × 24 h/L; P < 0.05). No difference was observed between milk and water (P = 0.34).CONCLUSIONS: The bioavailability of D3 was superior in milk and water compared with juice, regardless of whether WPI was added.

KW - 25-hydroxyvitamin D

KW - Cholecalciferol

KW - Fortified foods

KW - Randomized controlled trial

KW - Vitamin D

KW - Vitamin D deficiency

KW - Vitamin D insufficiency

U2 - 10.1016/j.nut.2022.111911

DO - 10.1016/j.nut.2022.111911

M3 - Journal article

C2 - 36563435

SN - 0899-9007

VL - 107

JO - Nutrition

JF - Nutrition

M1 - 111911

ER -

Influence of food matrix delivery system on the bioavailability of vitamin D3: A randomized crossover trial in postmenopausal women

Abstract

Keywords

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