Vitamin D–enhanced eggs are protective of wintertime serum 25-hydroxyvitamin D in a randomized controlled trial of adults,

Hayes, Aoife; Duffy, Sarah K.; O’Grady, M.N.; Jakobsen, Jette; Galvin, Karen; Teahan-Dillon, Joanna; Kerry, Joseph P.; Kelly, A. K.; O’Doherty, John V.; Higgins, S.; Seamans, Kelly M.; Cashman, Kevin D.

doi:10.3945/ajcn.116.132530

Cited by 51 publications

(55 citation statements)

References 32 publications

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“…In contrast to our study (Guo et al 2017a), there was no significant difference between vitamin D 3 and 25(OH)D 3 biofortified egg consumption in the participants' serum 25(OH)D concentrations. The reason is unknown, but may be because baseline vitamin D status (mean 46.2 nmol/l) was much higher than our study (mean 31.7 nmol/l), and vitamin D dose (3.5-4.5 lg/egg) for fortified eggs (Hayes et al 2016) was only 20% of ours (20 lg/day) (Guo et al 2017a).…”

Section: Evidence From Human Intervention Studies With 25(oh)d 3 -Forcontrasting

confidence: 71%

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Food fortification and biofortification as potential strategies for prevention of vitamin D deficiency

2019

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Hypovitaminosis D (vitamin D deficiency) is widespread throughout the world. The cutaneous production of vitamin D through sunlight can be limited by several factors (e.g. skin pigmentation, sunscreen usage and, increasingly, indoor lifestyle). Thus, diet has become an important strategy to increase vitamin D intake and status {blood 25‐hydroxyvitamin D [25(OH)D]}. However, there are a limited number of foods that naturally contain vitamin D, and concentrations can vary significantly between and within species. The need for vitamin D‐fortified foods (including via direct fortification and biofortification) to support the adequacy of vitamin D status is a corollary of several limitations to synthesise vitamin D from sunlight. Ergocalciferol (vitamin D2) and cholecalciferol (vitamin D3) can be found in some mushrooms and animal‐derived foods, respectively. Evidence has shown vitamin D3 is more effective than vitamin D2 at raising 25(OH)D blood concentrations. The vitamin D metabolite, 25(OH)D3, is present in animal‐derived foods (e.g. meat, eggs and fish), and several intervention trials have shown 25(OH)D3 to be more effective at raising blood 25(OH)D concentrations than vitamin D3. In addition, 25(OH)D3 supplements may prove to be preferable to vitamin D3 for patients with certain clinical conditions. However, there is limited evidence on the effects of 25(OH)D3‐fortified foods on human vitamin D status and health, both in the general population and patients with certain conditions, and long‐term randomised controlled trials are needed in this area.

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Section: Evidence From Human Intervention Studies With 25(oh)d 3 -Forcontrasting

confidence: 71%

“…The reason is unknown, but may be because baseline vitamin D status (mean 46.2 nmol/l) was much higher than our study (mean 31.7 nmol/l), and vitamin D dose (3.5–4.5 μg/egg) for fortified eggs (Hayes et al . ) was only 20% of ours (20 μg/day) (Guo et al . ).…”

Section: Food Fortification With Vitamin Dmentioning

confidence: 55%

Food fortification and biofortification as potential strategies for prevention of vitamin D deficiency

2019

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“…Eggs appeared as an interesting novel food and a good bio-fortified (vitamin D added to the animal diet) source of vitamin D [25]. We chose the four foods based on relevancy in a Danish setting.…”

Section: Discussionmentioning

confidence: 99%

Modelling of adequate and safe vitamin D intake in Danish women using different fortification and supplementation scenarios to inform fortification policies

Grønborg

Tetens²,

Ege

et al. 2018

Eur J Nutr

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Purpose Fortification of foods with vitamin D may be a population-based solution to low vitamin D intake. We performed modelling of vitamin D from diet, fortified foods and supplements in a population of Danish women 18-50 years, a risk group of vitamin D deficiency, to inform fortification policies on safe and adequate levels. Methods Based on individual habitual dietary vitamin D intake of female participants from the Danish National Survey of Dietary Habits and Physical Activity (DANSDA) (n = 855), we performed graded intake modelling to predict the intake in six scenarios increasing the vitamin D intake from a habitual diet without fish to habitual diet including fish, fortified foods and supplements (40/80 µg). Four different foods were used as potential foods to fortify with vitamin D. Results The vitamin D intake was below the Average Requirement (AR) of 7.5 µg/day for 88% of the assessed women. Safe levels of intake (< 100 µg/day) were observed after adding four different fortified foods (plain yoghurt, cheese, eggs and crisp-bread) contributing with a total of 20 µg/day and a vitamin D supplement of 40 µg/day to the habitual diet. Consumption of fish, fortified foods and a vitamin D supplement of 80 µg resulted in intakes above the Tolerable Upper Intake Level (UL) < 100 µg/day. Conclusions In a Danish female population with a low vitamin D intake, low-dose fortification of different foods with vitamin D may be an effective and safe population-based approach.

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“…Feeding animals might represent an additional source of vitamin D without compromising product quality. For example, consumption of vitamin D-enriched eggs from hens fed with additional vitamin D3 resulted in a zero prevalence <25 nmol/L, while the control group showed an usual seasonal decline in winter with 22% being <25 nmol/L [52]. The rationale and guidance for systematic vitamin D food fortification, including a call for action, has recently been published by an expert group of vitamin D scientists.…”

Section: Toxicitymentioning

confidence: 99%

Vitamin D deficiency 2.0: an update on the current status worldwide

et al. 2020

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Vitamin D testing and the use of vitamin D supplements have increased substantially in recent years. Currently, the role of vitamin D supplementation, and the optimal vitamin D dose and status, is a subject of debate, because large interventional studies have been unable to show a clear benefit (in mostly vitamin D replete populations). This may be attributed to limitations in trial design, as most studies did not meet the basic requirements of a nutrient intervention study, including vitamin D-replete populations, too small sample sizes, and inconsistent intervention methods regarding dose and metabolites. Vitamin D deficiency (serum 25-hydroxyvitamin D [25(OH)D] < 50 nmol/L or 20 ng/ml) is associated with unfavorable skeletal outcomes, including fractures and bone loss. A 25(OH)D level of >50 nmol/L or 20 ng/ml is, therefore, the primary treatment goal, although some data suggest a benefit for a higher threshold. Severe vitamin D deficiency with a 25(OH)D concentration below <30 nmol/L (or 12 ng/ml) dramatically increases the risk of excess mortality, infections, and many other diseases, and should be avoided whenever possible. The data on a benefit for mortality and prevention of infections, at least in severely deficient individuals, appear convincing. Vitamin D is clearly not a panacea, and is most likely efficient only in deficiency. Given its rare side effects and its relatively wide safety margin, it may be an important, inexpensive, and safe adjuvant therapy for many diseases, but future large and well-designed studies should evaluate this further. A worldwide public health intervention that includes vitamin D supplementation in certain risk groups, and systematic vitamin D food fortification to avoid severe vitamin D deficiency, would appear to be important. In this narrative review, the current international literature on vitamin D deficiency, its relevance, and therapeutic options is discussed.

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Vitamin D–enhanced eggs are protective of wintertime serum 25-hydroxyvitamin D in a randomized controlled trial of adults,

Abstract: Weekly consumption of 7 vitamin D-enhanced eggs has an important impact on winter vitamin D status in adults. This trial was registered at clinicaltrials.gov as NCT02678364.

Cited by 51 publications

References 32 publications

Food fortification and biofortification as potential strategies for prevention of vitamin D deficiency

Food fortification and biofortification as potential strategies for prevention of vitamin D deficiency

Modelling of adequate and safe vitamin D intake in Danish women using different fortification and supplementation scenarios to inform fortification policies

Vitamin D deficiency 2.0: an update on the current status worldwide

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