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.
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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
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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
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