Vitamin D-fortified cooking oil is an effective way to improve vitamin D status: an institutional efficacy trial.

Autor: Nikooyeh B; Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Zargaraan A; Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition and Food Science, Shahid Beheshti University of Medical Sciences and Health Services, Tehran, Iran., Kalayi A; Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Shariatzadeh N; Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Zahedirad M; Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Jamali A; Laboratory of Quality Control, Kourosh Food Industry, Tehran, Iran., Khazraie M; Quality Assurance Unit, Kourosh Food Industry, Tehran, Iran., Hollis B; Division of Neonatology, Department of Pediatrics, Medical University of South Carolina, Charleston, SC, 29425, USA., Neyestani TR; Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. tneyestani@sbmu.ac.ir.
Jazyk: angličtina
Zdroj: European journal of nutrition [Eur J Nutr] 2020 Sep; Vol. 59 (6), pp. 2547-2555. Date of Electronic Publication: 2019 Oct 12.
DOI: 10.1007/s00394-019-02103-4
Abstrakt: Purpose: High prevalence of vitamin D deficiency (VDD) justifies a cost-effective and sustainable strategy to combat VDD in the community. This study was undertaken for the first time to evaluate the efficacy of daily consumption of vitamin D fortified sunflower oil with a meal.
Methods: This single-blind trial was conducted in two separate institutions: one as intervention (D-fortified sunflower oil) group (DO, n 1  = 39) and the other as control (unfortified sunflower oil) group (SO, n 2  = 33). Participants consumed their lunches cooked either with D-fortified or unfortified cooking sunflower oil (500 IU/30 g) for 12 weeks. Dietary, anthropometric and biochemical assessments were done for all participants before and after the intervention.
Results: A total of 65 subjects from both sexes aged 32.5 ± 4 years completed the intervention period. Serum 25(OH)D showed a significant increase in DO and a decrease in SO group (8.8 ± 9.3 vs. - 7.4 ± 6.4 ng/mL, p < 0.001). The rise in serum 25(OH)D in DO group was accompanied by a significant decrease in iPTH (DO: - 10.2 ± 29.4 vs. SO: + 9.2 ± 29.5 pg/mL; p = 0.009). A significant reduction in weight (p = 0.004), BMI (p = 0.029), waist girth (p < 0.001), serum total cholesterol (p = 0.0290) and LDL-C (p = 0.010) was observed in DO, as compared with SO group.
Conclusions: Cooking oil can be considered as an efficacious vehicle for mass fortification program to combat VDD. The improvement of vitamin D status may bring about betterment of certain cardiometabolic risk factors.
Registration Number: Clinicaltrials.gov: NCT03826654.
Databáze: MEDLINE
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