| Autor: |
Neill HR; Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, United Kingdom., Gill CIR; Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, United Kingdom., McDonald EJ; Devenish Nutrition Ltd, Lagan House, Belfast, United Kingdom., McRoberts WC; Agri-Food and Biosciences Institute, Belfast, United Kingdom., McAleenon R; Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, United Kingdom., Slevin MM; Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, United Kingdom., Cobice D; Mass Spectrometry Centre, Biomedical Sciences Research Institute, Ulster University, Coleraine, United Kingdom., McMurray R; Devenish Nutrition Ltd, Lagan House, Belfast, United Kingdom., Loy R; Agri-Food and Biosciences Institute, Belfast, United Kingdom., White A; Agri-Food and Biosciences Institute, Belfast, United Kingdom., Pourshahidi LK; Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, United Kingdom. |
| Abstrakt: |
Vitamin D intakes are concerningly low. Food-based strategies are urgently warranted to increase vitamin D intakes and subsequently improve 25-hydroxyvitamin D (25(OH)D) concentrations. This acute randomised three-way crossover study investigated the efficacy of vitamin D biofortified pork derived from pigs exposed to UVB light to increase serum 25(OH)D 3 concentrations, compared to a dose-matched vitamin D 3 supplement and control pork in adults ( n = 14). Blood samples were obtained at baseline and then 1.5, 3, 6, 9 and 24 h postprandially. There was a significant effect of time ( p < 0.01) and a significant treatment*time interaction ( p < 0.05). UV pork and supplement significantly increased within-group serum 25(OH)D 3 concentrations over timepoints ( p < 0.05) (max. change 0.9 nmol/L (2.2%) UV pork, 1.5 nmol/L (3.5%) supplement, 0.7 nmol/L (1.9%) control). Vitamin D biofortified pork modestly increased 25(OH)D 3 concentrations and produced a similar response pattern as a dose-matched vitamin D supplement, but biofortification protocols should be further optimised to ensure differentiation from standard pork. |
