Sat, Apr 27, 2024
[Archive]
Volume 4, Issue 2 (May 2019)
JNFS 2019, 4(2): 126-141 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Sakhaei R, Talenezhad N, Mohammadi M, Ramezani-Jolfaie N. Vitamin D Food Fortification is an Effective Approach for Improving Vitamin D Status; A Systematic Review . JNFS 2019; 4 (2) :126-141
URL: http://jnfs.ssu.ac.ir/article-1-256-en.html
URL: http://jnfs.ssu.ac.ir/article-1-256-en.html
Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Abstract: (2887 Views)
Background: Low vitamin D (vit D) serum levels have been linked to various diseases such as multiple sclerosis, cardiovascular diseases, and diabetes. Maintenance of optimal vit D level should be supported by foods and supplements. Limited food sources of vit D made researchers focus on food fortification in recent years. Methods: A systematic review of randomized controlled trials reporting the impact of vit D food fortification on 25-hydroxy vitamin D [25(OH)D] level was conducted on PubMed, Scopus, ISI Web of Science and Google Scholar from inception up to August 2017. Results: Sixteen studies met the inclusion criteria and most of them (n =14) have represented the significant effect of food fortification on the improvement of vit D status of the participants. However, two studies failed to find any reasonable associations. Furthermore, it was observed that vit D food fortification has a greater impact on the people with lower 25(OH)D serum levels. Conclusions: Fortification of foods with vit D has a significant impact on serum 25(OH)D concentrations. Therefore, food enrichment is an economical and effective approach for different populations to prevent vit D deficiency.
Type of article: review article |
Subject:
public specific
Received: 2018/04/10 | Published: 2019/05/1 | ePublished: 2019/05/1
Received: 2018/04/10 | Published: 2019/05/1 | ePublished: 2019/05/1
References
1. Al-Khalidi B, Chiu W, Rousseau D & Vieth R 2015. Bioavailability and safety of vitamin D3 from pizza baked with fortified mozzarella cheese: A randomized controlled trial. Canadian journal of dietetic practice and research. 76 (3): 109-116.
2. Alharbi O & El-Sohemy A 2017. Lactose Intolerance (LCT-13910C>T) Genotype Is Associated with Plasma 25-Hydroxyvitamin D Concentrations in Caucasians: A Mendelian Randomization Study. Journal of nutritionr. 147 (6): 1063-1069.
3. Baeke F, Van Etten E, Overbergh L & Mathieu C 2007. Vitamin D 3 and the immune system: Maintaining the balance in health and disease. Nutrition research reviews. 20 (1): 106-118.
4. Bauer SR, Hankinson SE, Bertone-Johnson ER & Ding EL 2013. Plasma vitamin D levels, menopause, and risk of breast cancer: dose-response meta-analysis of prospective studies. Medicine. 92 (3): 123.
5. Biancuzzo RM, et al. 2010a. Fortification of orange juice with vitamin D2 or vitamin D3 is as effective as an oral supplement in maintaining vitamin D status in adults. The American journal of clinical nutrition. 91 (6): 1621-1626.
6. Biancuzzo RM, et al. 2010b. Fortification of orange juice with vitamin D(2) or vitamin D(3) is as effective as an oral supplement in maintaining vitamin D status in adults. American journal of clinical nutrition. 91 (6): 1621-1626.
7. Björkman M, Sorva A & Tilvis R 2009. Responses of parathyroid hormone to vitamin D supplementation: a systematic review of clinical trials. Archives of gerontology and geriatrics. 48 (2): 160-166.
8. Calvo MS, Whiting SJ & Barton CN 2004. Vitamin D fortification in the United States and Canada: current status and data needs. The American journal of clinical nutrition. 80 (6): 1710S-1716S.
9. Christodoulou S, Goula T, Ververidis A & Drosos G Vitamin D and bone disease. BioMed research international. 2013; 2013: 396541. Epub 2013/03/20. doi: 10.1155/2013/396541 PMID: 23509720.
10. Daly RM, Brown M, Bass S, Kukuljan S & Nowson C 2006. Calcium‐and vitamin D3‐fortified milk reduces bone loss at clinically relevant skeletal sites in older men: a 2‐year randomized controlled trial. Journal of bone and mineral research. 21 (3): 397-405.
11. Garland CF, et al. 2006. The role of vitamin D in cancer prevention. American journal of public health. 96 (2): 252-261.
12. Garland CF, Gorham ED, Mohr SB & Garland FC 2009. Vitamin D for cancer prevention: global perspective. Annals of epidemiology. 19 (7): 468-483.
13. Gibson RS 1994. Content and bioavailability of trace elements in vegetarian diets. The American journal of clinical nutrition. 59 (5): 1223S-1232S.
14. Green TJ, Skeaff CM & Rockell JE 2010. Milk fortified with the current adequate intake for vitamin D (5μg) increases serum 25-hydroxyvitamin D compared to control milk but is not sufficient to prevent a seasonal decline in young women. Asia Pacific journal of clinical nutrition. 19 (2): 195-199.
15. Havens PL, et al. 2012. Serum 25-hydroxyvitamin D response to vitamin D3 supplementation 50,000 IU monthly in youth with HIV-1 infection. Journal of clinical endocrinology & metabolism. 97 (11): 4004-4013.
16. Higgins JP & Green S 2011. Cochrane handbook for systematic reviews of interventions. John Wiley & Sons.
17. Holick MF 2002. Too little vitamin D in premenopausal women: why should we care? Am Soc Nutrition.
18. Holick MF 2004. Vitamin D: importance in the prevention of cancers, type 1 diabetes, heart disease, and osteoporosis. American journal of clinical nutrition. 79 (3): 362-371.
19. Holick MF 2007. Vitamin D deficiency. New England journal of medicine. 2007 (357): 266-281.
20. Holick MF, et al. 2011. Evaluation, treatment, and prevention of vitamin D deficiency: an Endocrine Society clinical practice guideline. Journal of clinical endocrinology & metabolism. 96 (7): 1911-1930.
21. Itkonen ST, et al. 2016. Effects of vitamin D-2-fortified bread v. supplementation with vitamin D-2 or D-3 on serum 25-hydroxyvitamin D metabolites: an 8-week randomised-controlled trial in young adult Finnish women. British journal of nutrition. 115 (7): 1232-1239.
22. Johnson JL, et al. 2005. Bioavailability of vitamin D from fortified process cheese and effects on vitamin D status in the elderly. Journal of dairy science. 88 (7): 2295-2301.
23. Jolfaie NR, Rouhani MH, Onvani S & Azadbakht L 2016. The association between Vitamin D and health outcomes in women: A review on the related evidence. Journal of research in medical sciences. 21.
24. Kriegel MA, Manson JE & Costenbader KH 2011. Does vitamin D affect risk of developing autoimmune disease?: a systematic review. In Seminars in arthritis and rheumatism, pp. 512-531. e518. Elsevier.
25. Lau E, Woo J, Lam V & Hong A 2001. Milk supplementation of the diet of postmenopausal Chinese women on a low calcium intake retards bone loss. Journal of bone and mineral research. 16 (9): 1704-1709.
26. Levinson Y, Ish-Shalom S, Segal E & Livney YD 2016. Bioavailability, rheology and sensory evaluation of fat-free yogurt enriched with VD3 encapsulated in re-assembled casein micelles. Food & function. 7 (3): 1477-1482.
27. Madsen KH, et al. 2013. Randomized controlled trial of the effects of vitamin D–fortified milk and bread on serum 25-hydroxyvitamin D concentrations in families in Denmark during winter: the VitmaD study–. American journal of clinical nutrition. 98 (2): 374-382.
28. Mehrotra A, et al. 2014. Bioavailability of vitamin D-2 from enriched mushrooms in prediabetic adults: a randomized controlled trial. European journal of clinical nutrition. 68 (10): 1154-1160.
29. Mocanu V & Vieth R 2013. Three-year follow-up of serum 25-hydroxyvitamin D, parathyroid hormone, and bone mineral density in nursing home residents who had received 12 months of daily bread fortification with 125 μg of vitamin D 3. Nutrition journal. 12 (1): 137.
30. Natri AM, et al. 2006. Bread fortified with cholecalciferol increases the serum 25-hydroxyvitamin D concentration in women as effectively as a cholecalciferol supplement. Journal of nutrition. 136 (1): 123-127.
31. Neyestani TR, et al. 2012. Improvement of vitamin D status via daily intake of fortified yogurt drink either with or without extra calcium ameliorates systemic inflammatory biomarkers, including adipokines, in the subjects with type 2 diabetes. Journal of clinical endocrinology and metabolism. 97 (6): 2005-2011.
32. Nicolaidou P, et al. 2006. Low vitamin D status in mother-newborn pairs in Greece. Calcified tissue international. 78 (6): 337-342.
33. Nikooyeh B, et al. 2016. Vitamin D-fortified bread is as effective as supplement in improving Vitamin D Status: A randomized clinical trial. Journal of clinical endocrinology and metabolism. 101 (6): 2511-2519.
34. Norman AW, Coburn JW & Hartenbower D 1974. Vitamin D and calcium homeostasis. Western journal of medicine. 121 (6): 508.
35. O’Riordan M, Kiely M, Higgins J & Cashman K 2008. Prevalence of suboptimal vitamin D status during pregnancy. Irish medical journal. 101 (8): 240-242.
36. Outila T 2001. The effect of vitamin D status on calcium and bone metabolism. In Department of Applied Chemistry and Microbiology Division of Nutrition. University of Helsinki: Finland.
37. Papandreou D & Hamid Z-T-N 2015. The role of vitamin D in diabetes and cardiovascular disease: an updated review of the literature. Disease markers. 2015.
38. Pawłowska K, Umławska W & Iwańczak B 2016. The impact of lactose malabsorption and lactose intolerance on dairy consumption in children and adolescents with selected gastrointestinal diseases. Pediatria Polska. 91 (3): 192-198.
39. Pierrot-Deseilligny C & Souberbielle J-C 2013. Contribution of vitamin D insufficiency to the pathogenesis of multiple sclerosis. Therapeutic advances in neurological disorders. 6 (2): 81-116.
40. Rich-Edwards JW, et al. 2011. Randomized trial of fortified milk and supplements to raise 25-hydroxyvitamin D concentrations in schoolchildren in Mongolia–. American journal of clinical nutrition. 94 (2): 578-584.
41. Runia TF, Hop WC, de Rijke YB, Buljevac D & Hintzen RQ 2012. Lower serum vitamin D levels are associated with a higher relapse risk in multiple sclerosis. Neurology. 79 (3): 261-266.
42. Singh SK, et al. 2011. Summer and winter prevalence of vitamin D deficiency of young resident doctors in North India. Nutrition & Dietetics. 68 (4): 280-284.
43. Sloka S, Stokes J, Randell E & Newhook LA 2009. Seasonal variation of maternal serum vitamin D in Newfoundland and Labrador. Journal of obstetrics and gynaecology canada. 31 (4): 313-321.
44. Spiro A & Buttriss J 2014. Vitamin D: An overview of vitamin D status and intake in Europe. Nutrition bulletin. 39 (4): 322-350.
45. Tangpricha V, et al. 2003. Fortification of orange juice with vitamin D: a novel approach for enhancing vitamin D nutritional health. American journal of clinical nutrition. 77 (6): 1478-1483.
46. Todd JJ, Pourshahidi LK, McSorley EM, Madigan SM & Magee PJ 2015. Vitamin D: Recent advances and implications for athletes. Sports medicine. 45 (2): 213-229.
47. Tripkovic L, et al. 2017. Daily supplementation with 15 μg vitamin D2 compared with vitamin D3 to increase wintertime 25-hydroxyvitamin D status in healthy South Asian and white European women: a 12-wk randomized, placebo-controlled food-fortification trial. American journal of clinical nutrition. 106 (2): 481-490.
48. Upreti P, Mistry V & Warthesen J 2002. Estimation and fortification of vitamin D 3 in pasteurized process cheese. Journal of dairy science. 85 (12): 3173-3181.
49. Urbain P, Singler F, Ihorst G, Biesalski HK & Bertz H 2011. Bioavailability of vitamin D 2 from UV-B-irradiated button mushrooms in healthy adults deficient in serum 25-hydroxyvitamin D: A randomized controlled trial. European journal of clinical nutrition. 65 (8): 965-971.
50. van der Meer IM, et al. 2006. High prevalence of vitamin D deficiency in pregnant non-Western women in The Hague, Netherlands. American journal of clinical nutrition. 84 (2): 350-353.
51. Wagner CL & Greer FR 2008. Prevention of rickets and vitamin D deficiency in infants, children, and adolescents. Pediatrics. 122 (5): 1142-1152.
52. Wagner D, Sidhom G, Whiting SJ, Rousseau D & Vieth R 2008. The bioavailability of vitamin D from fortified cheeses and supplements is equivalent in adults. Journal of nutrition. 138 (7): 1365-1371.
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
