Bread Fortified with Cholecalciferol Increases the Serum 25-HydroxyvitaminD Concentration in Women as Effectively as a Cholecalciferol Supplement

Abstract

Fortification of foods is a feasible way of preventing low vitamin D status. Bread could be a suitable vehicle for fortification because it is a common part of diets worldwide. The bioavailability of cholecalciferol from bread is not known. We studied cholecalciferol stability, the concentration of the added cholecalciferol, the dispersion of cholecalciferol in bread, and the bioavailability of cholecalciferol from fortified bread. Three batches of fortified low-fiber wheat and high-fiber rye breads were baked; from each batch, 3 samples of dough and bread were analyzed for their cholecalciferol content. In a single-blind bioavailability study, 41 healthy women, 25-45 y old, with mean serum 25-hydroxyvitamin D concentration 29 nmol/L (range 12-45 nmol/L), were randomly assigned to 4 study groups. Each group consumed fortified wheat bread, fortified rye bread, regular wheat bread (control), or regular wheat bread and a cholecalciferol supplement (vitamin D control) daily for 3 wk. The daily dose of vitamin D was 10 mug in all groups except the control group. The vitamin dispersed evenly in the breads and was stable. Both fortified breads increased serum 25-hydroxyvitamin D concentration as effectively as the cholecalciferol supplement. Supplementation or fortification did not affect serum intact parathyroid hormone concentration or urinary calcium excretion. In conclusion, fortified bread is a safe and feasible way to improve vitamin D nutrition.

Time to Do Something for Vitamin D Deficiency; A Review

“…Such a delay, made many others to do the same researches. Even well after 2008 many papers were published concerning the same issue and all emphasized on the importance of the consequences (23,(28)(29)(30)(32)(33)(34) (50) and bread (51).…”

Determination of Vitamin D3 in Fortified Iranian Flat Bread (Taftoon) Using High-Performance Liquid Chromatography

“…Vitamin D 3 deficiency is known as a major hidden health problem worldwide. In addition to the typical and sever complications of vitamin D 3 deficiency, like rickets in children, osteomalacia and osteoporosis in adults, inadequate serum concentrations of this vitamin may induce long lasting negative effects.…”

“…(1) Food fortification is a commonly accepted approach for preventing low vitamin D 3 status. Although animal originated foods are commonly considered as a suitable vehicle for vitamin D 3 fortification, bread has also been considered for this purpose in the recent years (1)(2)(3) . Being a staple food item and available to all social classes, vitamin D 3 fortified bread maybe more efficient for delivering this vitamin in to the low income individuals diet, (3) specifically in developing countries.…”

“…Although a few studies investigated the fortification of bread with vitamin D 3 and showed good stability of this vitamin in bulky bread …”

Efficacy of food fortification for the prevention of vitamin D deficiency – results of a systematic review and meta-analysis

“…Dose, latitude and baseline 25(OH)D were identified a priori as probable sources of heterogeneity. Fourteen trials were included (n 936; 483 treated and 453 controls), derived from eleven published studies (1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11) , all of which showed a statistically significant beneficial effect of food fortification on circulating 25(OH)D concentrations. Individual treatment effects ranged from 10.00 (95% 23.20) to 36.25 (22.47, 50.03) nmol/l.…”