Consumption of yogurts fortified in vitamin d and calcium reduces serum parathyroid hormone and markers of bone resorption: a double-blind randomized controlled trial in institutionalized elderly women
| Autor: | Marius E. Kraenzlin, Valérie Benoit, Flore Dontot Payen, Jean-Philippe Bonjour |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
Vitamin
Risk medicine.medical_specialty Endocrinology Diabetes and Metabolism Clinical Biochemistry Acid Phosphatase Parathyroid hormone Context (language use) Biochemistry vitamin D deficiency Bone resorption Collagen Type I chemistry.chemical_compound Endocrinology Double-Blind Method Internal medicine Vitamin D and neurology Medicine Homes for the Aged Humans Bone Resorption Osteoporosis Postmenopausal Cholecalciferol Aged 80 and over Bone Density Conservation Agents business.industry Tartrate-Resistant Acid Phosphatase Biochemistry (medical) medicine.disease Vitamin D Deficiency Yogurt Nursing Homes Calcium Dietary Isoenzymes chemistry Parathyroid Hormone Food Fortified ddc:618.97 Secondary hyperparathyroidism Female Hyperparathyroidism Secondary France business Peptides Biomarkers Osteoporotic Fractures |
| Zdroj: | Journal of Clinical Endocrinology and Metabolism, Vol. 98, No 7 (2013) pp. 2915-2921 |
| ISSN: | 0021-972X |
| Popis: | Context: Nutritional prevention of bone deterioration with fortified foods seems particularly suitable in institutionalized elderly women at risk of vitamin D deficiency, secondary hyperparathyroidism, increased bone resorption, and osteoporotic fracture. Objective: The objective was to evaluate whether fortification of yogurts with vitamin D and calcium exerts an additional lowering effect on serum PTH and bone resorption markers as compared with isocaloric and isoprotein dairy products in elderly women. Design: A randomized double-blind controlled-trial, 56-day intervention was conducted in institutionalized women (mean age 85.5 years) consuming 2 125-g servings of either vitamin D- and calcium-fortified yogurt (FY) at supplemental levels of 10 μg/d vitamin D3 and 800 mg/d calcium or nonfortified control yogurt (CY) providing 280 mg/d calcium. Main Outcomes: The endpoints were serum changes from baseline (day 0) to day 28 and day 56 in 25-hydroxyvitamin-D (25OHD), PTH, and bone resorption markers tartrate-resistant acid phosphatase isoform-5b (TRAP5b), the primary outcome, and carboxyl-terminal cross-linked telopeptide of type I collagen (CTX). Results: At day 56, serum 25OHD increased (mean ± SEM) by 25.3 ± 1.8 vs 5.2 ± 2.5 nmol/L in FY (n = 29) and CY (n = 27), respectively (P < .0001). The corresponding changes in PTH were -28.6% ± 7.2% vs -8.0% ± 4.3% (P = .0003); in TRAP5b, -21.9% ± 4.3% vs 3.0% ± 3.2% (P < .0001); and in CTX, -11.0% ± 9.7% vs -3.0% ± 4.1% (P = .0146), in FY and CY, respectively. At day 28, these differences were less pronounced but already significant for 25OHD, PTH, and TRAP5b. Conclusions: This study in institutionalized elderly at high risk for osteoporotic fracture suggests that fortification of dairy products with vitamin D3 and calcium provides a greater prevention of accelerated bone resorption as compared with nonfortified equivalent foods. |
| Databáze: | OpenAIRE |
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