Bioavailability and Safety of Vitamin D3 from Pizza Baked with Fortified Mozzarella Cheese: A Randomized Controlled Trial
Publication: Canadian Journal of Dietetic Practice and Research
17 August 2015
Abstract
Purpose: To assess the bioavailability and safety of vitamin D3 from fortified mozzarella cheese baked on pizza.
Methods: In a randomized, double-blind trial, 96 apparently healthy, ethnically diverse adults were randomized to consume 200 IU or 28 000 IU vitamin D3 fortified mozzarella cheese with pizza once weekly for a total of 8 weeks. Blood and urine samples were collected at baseline (week 1) and final (week 10) visits for serum 25-hydroxyvitamin D and other biochemical measures. The primary outcome compared serum 25-hydroxyvitamin D between groups at 10 weeks. The secondary outcome evaluated the safety of vitamin D dosing protocol as measured by serum and urine calcium, phosphate, creatinine, and serum parathyroid hormone (PTH).
Results: Serum 25-hydroxyvitamin D increased by 5.1 ± 11 nmol/L in the low-dose group (n = 47; P = 0.003), and by 73 ± 22 nmol/L in the high-dose group (n = 49; P < 0.0001). None of the subjects in either group developed any adverse events during the supplementation protocol. Serum PTH significantly decreased in the high-dose group only (P < 0.05).
Conclusions: Vitamin D3 is safe and bioavailable from fortified mozzarella cheese baked on pizza.
Résumé
Objectif. Évaluer la biodisponibilité et l'innocuité de la vitamine D3 contenue dans le fromage mozzarella enrichi utilisé pour garnir les pizzas.
Méthodes. Dans un essai randomisé à double insu, 96 adultes de diverses origines ethniques apparemment en bonne santé ont été répartis au hasard pour consommer, une fois par semaine pendant 8 semaines, de la pizza garnie de fromage mozzarella enrichi de 200 UI ou de 28 000 UI de vitamine D3. Des échantillons de sang et d'urine ont été recueillis lors des visites du début (semaine 1) et de la fin (semaine 10) de l’étude afin de déterminer le taux sérique de 25-hydroxyvitamine D et d'effectuer d'autres mesures biochimiques. L'objectif principal était de comparer le taux sérique de 25-hydroxyvitamine D des deux groupes après 10 semaines. L'objectif secondaire consistait à évaluer l'innocuité du protocole de dosage de la vitamine D au moyen de mesures du taux de calcium, de phosphate, de créatinine et d'hormone parathyroïde (PTH) contenu dans le sang et l'urine.
Résultats. Le taux sérique de 25-hydroxyvitamine D a augmenté de 5,1 ± 11 nmol/l chez les participants du groupe recevant une faible dose (n = 47; p = 0,003) et de 73 ± 22 nmol/l chez ceux qui recevaient une dose élevée (n = 49; p < 0,0001). Aucun des sujets des deux groupes n'a subi d’événements indésirables au cours du protocole de supplémentation. Le taux sérique de PTH a diminué de façon considérable uniquement chez les participants du groupe recevant une dose élevée (p < 0,05).
Conclusions. La vitamine D3 présente dans le fromage mozzarella enrichi utilisé pour garnir les pizzas est sécuritaire et biodisponible.
Get full access to this article
View all available purchase options and get full access to this article.
References
1
Whiting SJ, Langlois KA, Vatanparast H, and Greene-Finestone LS The vitamin D status of Canadians relative to the 2011 Dietary Reference Intakes: an examination in children and adults with and without supplement use Am J Clin Nutr. 2011 94 128 -135
2
Committee to Review Dietary Reference Intakes for Vitamin D and Calcium; Food and Nutrition Board, Institute of Medicine. Dietary Reference Intakes for calcium and vitamin D. Washington: National Academy Press; 2011 [cited 2015 Feb 02]. Available from: http://books.nap.edu/openbook.php?record_id=13050.
3
Holick MF Vitamin D deficiency New Engl J Med. 2007 357 266 -281
4
Gozdzik A, Barta JL, Wu H, Wagner D, Cole DE, Vieth R, et al. Low wintertime vitamin D levels in a sample of healthy young adults of diverse ancestry living in the Toronto area: associations with vitamin D intake and skin pigmentation BMC Public Health. 2008 8 336
5
Gozdzik A, Barta JL, Weir A, Cole DE, Vieth R, Whiting SJ, et al. Serum 25-hydroxyvitamin D concentrations fluctuate seasonally in young adults of diverse ancestry living in Toronto J Nutr. 2010 140 2213 -2220
6
Tulchinsky TH, Kaluski DN, and Berry EM Food fortification and risk group supplementation are vital parts of a comprehensive nutrition policy for prevention of chronic diseases Eur J Public Health. 2004 14 226 -228
7
Health Canada. Food and Drugs Act; Ottawa: Health Canada; 1985.
8
Health Canada. Eating Well with Canada's Food guide; 2011 [cited 2015 Feb 02]. Available from: http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php
9
Vatanparast H, Calvo MS, Green TJ, and Whiting SJ Despite mandatory fortification of staple foods, vitamin D intakes of Canadian children and adults are inadequate J Steroid Biochem Mol Biol. 2010 121 301 -303
10
Vieth R, Cole DE, Hawker GA, Trang HM, and Rubin LA Wintertime vitamin D insufficiency is common in young Canadian women Eur J Clin Nutr. 2001 55 1091 -1097
11
Faulkner H, Hussein A, Foran M, and Szijarto L A survey of vitamin A and D contents of fortified fluid milk in Ontario J Dairy Sci. 2000 83 1210 -1216
12
Whiting SJ, Green TJ, and Calvo MS Vitamin D intakes in North America and Asia-Pacific countries are not sufficient to prevent vitamin D insufficiency J Steroid Biochem Mol Biol. 2007 103 626 -630
13
Calvo MS, Whiting SJ, and Barton CN Vitamin D fortification in the United States and Canada: current status and data needs Am J Clin Nutr. 2004 80 1710S -1716S
14
Vesa TH, Marteau P, and Korpela R Lactose intolerance J Am Coll Nutr. 2000 19 165S -175S
15
Van Horn LV, Bausermann R, Affenito S, Thompson D, Striegel-Moore R, Franko D, et al. Ethnic differences in food sources of vitamin D in adolescent American girls: the National Heart, Lung, and Blood Institute Growth and Health Study Nutr Res. 2011 31 579 -585
16
Weiler HA, Leslie WD, Krahn J, Steiman PW, and Metge CJ Canadian Aboriginal Women have a Higher Prevalence of Vitamin D Deficiency than Non-Aboriginal Women Despite Similar Dietary Vitamin D Intakes J Nutr. 2007 137 461 -465
17
Agriculture and Agri-Food Canada. Canadian Food Trends to 2020: A long range consumer outlook. Edmonton: Serecon Management Consulting Incorporated; 2005.
18
Mehrotra A, Calvo MS, Beelman RB, Levy E, Siuty J, Kalaras MD, et al. Bioavailability of vitamin D2 from enriched mushrooms in prediabetic adults: a randomized controlled trial Eur J Clin Nutr. 2014 Aug 13 [cited Feb 02] 68 10 1154 -1160 [Epub ahead of print].
19
Vieth R. In: Feldman D, Glorieux FH, Pike JW, eds. The Pharmacology of Vitamin D, Including Fortification Strategies. Vitamin D. 2nd ed. New York: Academic Press; 2005. p. 995–1015.
20
Wagner D, Rousseau D, Sidhom G, Pouliot M, Audet P, and Vieth R Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses J Agric Food Chem. 2008 56 7964 -7969
21
Wagner D, Sidhom G, Whiting SJ, Rousseau D, and Vieth R The bioavailability of vitamin D from fortified cheeses and supplements is equivalent in adults J Nutr. 2008 138 1365 -1371
22
Natri AM, Salo P, Vikstedt T, Palssa A, Huttunen M, Karkkainen MU, et al. Bread fortified with cholecalciferol increases the serum 25-hydroxyvitamin D concentration in women as effectively as a cholecalciferol supplement J Nutr. 2006 136 123 -127
23
Kimball SM, Ursell MR, O'Connor P, and Vieth R Safety of vitamin D3 in adults with multiple sclerosis Am J Clin Nutr. 2007 86 645 -651
24
Vieth R, Chan PC, and MacFarlane GD Efficacy and safety of vitamin D3 intake exceeding the lowest observed adverse effect level Am J Clin Nutr. 2001 73 288 -294
25
Heaney RP, Davies KM, Chen TC, Holick MF, and Barger-Lux MJ Human serum 25-hydroxycholecalciferol response to extended oral dosing with cholecalciferol Am J Clin Nutr. 2003 77 204 -210
Supplementary Material
Supplementary Figure 1 (cjdpr-2015-015suppl.pdf)
- Download
- 171.68 KB
Information & Authors
Information
Published In
Canadian Journal of Dietetic Practice and Research
Volume 76 • Number 3 • September 2015
Pages: 109 - 116
History
Version of record online: 17 August 2015
Authors
Metrics & Citations
Metrics
Other Metrics
Citations
Cite As
Banaz Al-Khalidi MSc, Winnie Chiu MSc, Dérick Rousseau PhD, and Reinhold Vieth PhD. 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. https://doi.org/10.3148/cjdpr-2015-015
Export Citations
If you have the appropriate software installed, you can download article citation data to the citation manager of your choice. Simply select your manager software from the list below and click Download.
There are no citations for this item
View Options
Login options
Check if you access through your login credentials or your institution to get full access on this article.
Subscribe
Click on the button below to subscribe to Canadian Journal of Dietetic Practice and Research
