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Endocrine Abstracts (2022) 81 RC8.3 | DOI: 10.1530/endoabs.81.RC8.3

ECE2022 Rapid Communications Rapid Communications 8: Calcium and Bone (7 abstracts)

What is the most efficient way to fortify food items with vitamin D? A randomised, multiple crossover study

Rasmus Espersen 1,2 , Lene Ring Madsen 3,4,5 , Caroline Nebel 6,7 , Marianne Danielsen 6,7 , Trine Dalsgaard 6,7 & Lars Rejnmark 1,2


1Aarhus University, Department of Clinical Medicine, Denmark; 2Aarhus University Hospital, Department of Endocrinology and Internal Medicine, Aarhus, Denmark; 3Regional Hospital West Jutland, Department of Internal Medicine, Herning, Denmark; 4Steno Diabetes Center Aarhus, Aarhus, Denmark; 5Danish Diabetes Academy, Odense, Denmark; 6Aarhus University, Department of Food Science, Aarhus, Denmark; 7Aarhus University, iFood, Centre for Innovative Food Research, Aarhus, Denmark


Introduction: Vitamin D insufficiency (25-hydroxy vitamin D <50 nmol/l) is a global health problem. Vitamin D food fortification might be the solution, but knowledge is sparse on whether fortification of various food items affects the bioavailability differently. It is generally assumed that ingesting vitamin D with a fatty meal improves the bioavailability of vitamin D. Furthermore, complex formation with whey protein isolate (WPI) may enhance the stability of vitamin D and thereby improve bioavailability. We studied the efficiency of fortifying different food items with vitamin D3.

Materials and methods: In a randomised, multiple (5-periods), crossover trial, we enrolled 30 postmenopausal women with vitamin D insufficiency aged 60-80 years. We measured immediate changes in plasma concentrations of cholecalciferol (D3 ) in response to intake of different food matrices with 200 µg D3 added i.e., 1) 500 mL of water, 2) 500 mL of milk, 3) 500 mL of juice, 4) 500 mL of juice with D3 complex-bound to WPI, and 5) 500 mL of water without D3 (placebo). The different food matrices were provided in a randomised order with at least ten days washout period in-between study days. On each study day, blood samples were collected at 0 h, 2 h, 4 h, 6 h, 8 h, 10 h, 12 h and 24 h.

Results: Complexation D3 -WPI in apple juice did not enhance maximum concentration (Cmax) of serum D3 compared to juice without WPI (25 nmol/l vs 24 nmol/l; P=0.61), nor the area under the time-D3 curve (AUC) (370 nmol/l *24 h vs 357 nmol/l *24 h; P=0.93). However, compared to juice, Cmax and AUC of serum D3 were significantly higher in response to intake of milk (30 nmol/l and 452 nmol/l *24 h) and water with D3 added (32 nmol/l and 479 nmol/l *24 h) (P<0.05, all). No difference in serum D3 was observed between milk and water (P=0.29, Cmax; P=0.33, AUC).

Conclusion: The bioavailability of D3 assessed by Cmax and AUC was superior in water and milk compared to juice, independent of whether complexation D3 -WPI was added to juice.

Volume 81

European Congress of Endocrinology 2022

Milan, Italy
21 May 2022 - 24 May 2022

European Society of Endocrinology 

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