Endocrine Abstracts

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 a...