Efficacy and safety of food fortification to improve vitamin D intakes of older adults

McCourt, Aislinn; McNulty, Breige; Walton, Janette; O’Sullivan, Aifric

doi:10.1016/j.nut.2020.110767

Cited by 12 publications

(15 citation statements)

References 40 publications

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“…It is important to be cognizant that this theoretical change was based on achievable increases in vitamin D that can be reasonably expected using natural biofortification, for example UVB radiation and enriched animal feed, rather than traditional exogenous fortification ( 38 , 39 ). Previous research has theorized the potential impact of vitamin D fortification in ready-to-eat cereals (RTEC), milk, bread, plain yogurt, cheese, eggs, crackers, and wheat flour ( 17 – 19 , 30 , 31 ). In these studies, as expected, predicted exogenous fortification produced higher theoretical intakes compared to those reported within the present study.…”

Section: Discussionmentioning

confidence: 99%

“…In these studies, as expected, predicted exogenous fortification produced higher theoretical intakes compared to those reported within the present study. Fortification of semi-skimmed cows' milks theoretically increased median vitamin D intakes from 2.3 to 6.1 μg/day ( 17 ) whilst fortifying both milk and bread resulted in ~70% of Irish individuals meeting the recommended 10 μg/day ( 19 ). Notably, endogenous vitamin D biofortification offers an increased challenge as greater natural inter and intra-variability exists in end-point vitamin D concentrations in meat, compared to traditional fortification practices whereby there is rigid control on the quantity of vitamer being added to the foodstuff during processing.…”

Section: Discussionmentioning

confidence: 99%

“…Dietary mathematical modeling can predict the impact of vitamin D biofortification implementation and has been previously conducted to assess differing vitamin D fortification scenarios ( 17 – 19 , 30 , 31 ). However, to the authors knowledge, this is the first study to investigate the theoretical impact of biofortified meat.…”

Section: Introductionmentioning

confidence: 99%

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Vitamin D Biofortification of Pork May Offer a Food-Based Strategy to Increase Vitamin D Intakes in the UK Population

Neill

Gill

Mcdonald³

et al. 2021

Front. Nutr.

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Hypovitaminosis D is prevalent worldwide, with many populations failing to achieve the recommended nutrient intake (RNI) for vitamin D (10–20 μg/day). Owing to low vitamin D intakes, limited exposure to ultraviolet-B (UVB) induced dermal synthesis, lack of mandatory fortification and poor uptake in supplement advice, additional food-based strategies are warranted to enable the UK population to achieve optimal vitamin D intakes, thus reducing musculoskeletal risks or suboptimal immune functioning. The aims of the current study were to (1) determine any changes to vitamin D intake and status over a 9-year period, and (2) apply dietary modeling to predict the impact of vitamin D biofortification of pork and pork products on population intakes. Data from the UK National Diet and Nutrition Survey (Year 1–9; 2008/09–2016/17) were analyzed to explore nationally representative mean vitamin D intakes and 25-hydroxyvitamin D (25(OH)D) concentrations (n = 13,350). Four theoretical dietary scenarios of vitamin D pork biofortification were computed (vitamin D content +50/100/150/200% vs. standard). Vitamin D intake in the UK population has not changed significantly from 2008 to 2017 and in 2016/17, across all age groups, 13.2% were considered deficient [25(OH)D <25 nmol/L]. Theoretically, increasing vitamin D concentrations in biofortified pork by 50, 100, 150, and 200%, would increase vitamin population D intake by 4.9, 10.1, 15.0, and 19.8% respectively. When specifically considering the impact on gender and age, based on the last scenario, a greater relative change was observed in males (22.6%) vs. females (17.8%). The greatest relative change was observed amongst 11–18 year olds (25.2%). Vitamin D intakes have remained stable in the UK for almost a decade, confirming that strategies are urgently required to help the population achieve the RNI for vitamin D. Biofortification of pork meat provides a proof of concept, demonstrating that animal-based strategies may offer an important contribution to help to improve the vitamin D intakes of the UK population, particularly adolescents.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Vitamin D Biofortification of Pork May Offer a Food-Based Strategy to Increase Vitamin D Intakes in the UK Population

Neill

Gill

Mcdonald³

et al. 2021

Front. Nutr.

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“…Data on uptake of vitamin D from fortified foods and expected effects on vitamin D inadequacy were extracted from seven studies [4,29,[36][37][38][39][40]. Intake of sufficiently fortified foods has been suggested to result in serum increases comparable to those of regular supplementation in a range of studies (Table 4), with increases ranging from +10 to +42 nmol/L.…”

Section: Effects Of Vitamin D Food Fortification On Vitamin D Levelsmentioning

confidence: 99%

Potential of Vitamin D Food Fortification in Prevention of Cancer Deaths—A Modeling Study

et al. 2021

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Meta-analyses of randomized controlled trials (RCTs) have estimated a 13% reduction of cancer mortality by vitamin D supplementation among older adults. We evaluated if and to what extent similar effects might be expected from vitamin D fortification of foods. We reviewed the literature on RCTs assessing the impact of vitamin D supplementation on cancer mortality, on increases of vitamin D levels by either supplementation or food fortification, and on costs of supplementation or fortification. Then, we derived expected effects on total cancer mortality and related costs and savings from potential implementation of vitamin D food fortification in Germany and compared the results to those for supplementation. In RCTs with vitamin D supplementation in average doses of 820–2000 IU per day, serum concentrations of 25-hydroxy-vitamin D increased by 15–30 nmol/L, respectively. Studies on food fortification found increases by 10–42 nmol/L, thus largely in the range of increases previously demonstrated by supplementation. Fortification is estimated to be considerably less expensive than supplementation. It might be similarly effective as supplementation in reducing cancer mortality and might even achieve such reduction at substantially larger net savings. Although vitamin D overdoses are unlikely in food fortification programs, implementation should be accompanied by a study monitoring the frequency of potentially occurring adverse effects by overdoses, such as hypercalcemia. Future studies on effectiveness of vitamin D supplementation and fortification are warranted.

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“…It is now recognized that exposure to sunlight and dietary foods are the most important ways for humans to obtain vitamin D. Due to lifestyle changes, however, regular exposure to the sun has decreased resulting in vitamin D deficiency ( Holick, 2010 ). Vitamin D in the diet is also a problem because only a few foods contain it naturally ( McCourt, McNulty, Walton, & O'Sullivan, 2020 ). Studies have found that about 1 billion people around the world need vitamin D fortification, this has become a major global public health problem and a cause for concern ( Charoenngam et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

UV induced conversion during drying of ergosterol to vitamin D in various mushrooms: Effect of different drying conditions

Jiang

Zhang

Mujumdar

2020

Trends in Food Science & Technology

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Background Mushrooms are increasingly popular around the world as a nutritional food which is an excellent source of vitamin D 2 . Although natural mushrooms often contain very little vitamin D 2 as many are grown in the dark, they are rich in ergosterol, a precursor to vitamin D 2 . Ergosterol can be converted to vitamin D 2 under ultraviolet radiation. Due to the high water content of fresh mushroom, its quality deteriorates rapidly after harvest, and drying is the most commonly used technology to extend the shelf life. The vitamin D 2 content of dried mushrooms depends on the drying conditions used. Scope and approach In this review, the chemistry of the photo-conversion process of ergosterol to vitamin D 2 under ultraviolet radiation is introduced. The ergosterol and vitamin D contents in different mushroom varieties are discussed. The effects of several drying methods and the influence of different drying conditions are reviewed. Key findings and conclusions: Thermal drying in the presence of UV has been proven to convert ergosterol into vitamin D and enhance the nutritional content of all types of edible mushrooms. Solar drying, hot air drying, freeze drying, microwave drying and infrared drying can be used for mushrooms drying under selected operating conditions. A critical evaluation of published literature demonstrates the importance of applying appropriate drying methodology to maximize the nutritional value of various types of edible mushrooms.

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Efficacy and safety of food fortification to improve vitamin D intakes of older adults

Cited by 12 publications

References 40 publications

Vitamin D Biofortification of Pork May Offer a Food-Based Strategy to Increase Vitamin D Intakes in the UK Population

Vitamin D Biofortification of Pork May Offer a Food-Based Strategy to Increase Vitamin D Intakes in the UK Population

Potential of Vitamin D Food Fortification in Prevention of Cancer Deaths—A Modeling Study

UV induced conversion during drying of ergosterol to vitamin D in various mushrooms: Effect of different drying conditions

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