Vitamin D-fortified foods improve wintertime vitamin D status in women of Danish and Pakistani origin living in Denmark: a randomized controlled trial

• Published in: European journal of nutrition 2020-03, Vol.59 (2), p.741-753
• Main Authors: Grønborg, Ida M., Tetens, Inge, Christensen, Tue, Andersen, Elisabeth W., Jakobsen, Jette, Kiely, Mairead, Cashman, Kevin D., Andersen, Rikke
• Format: Article
• Language: English
• Subjects: 25-Hydroxyvitamin D; Adult; Bread; Cheese; Chemistry; Chemistry and Materials Science; Denmark - epidemiology; Double-Blind Method; Eggs; Evidence-based medicine; Female; Food, Fortified - statistics & numerical data; Humans; Minority & ethnic groups; Nutrition; Original Contribution; Pakistan - ethnology; Seasons; Vitamin D; Vitamin D - analogs & derivatives; Vitamin D - blood; Vitamin D - therapeutic use; Vitamin D Deficiency - blood; Vitamin D Deficiency - epidemiology; Vitamin D Deficiency - prevention & control; Vitamin D3; Vitamin deficiency; Vitamins - blood; Vitamins - therapeutic use; Winter; Womens health
• ISSN: 1436-6207; 1436-6215
• DOI: 10.1007/s00394-019-01941-6

Purpose Low vitamin D status is prevalent worldwide. We aim to investigate the effect of vitamin D fortification on serum 25-hydroxyvitamin D (25(OH)D) concentration in women of Danish and Pakistani origin at risk of vitamin D deficiency. Methods A 12-week randomized, double-blinded, placebo-controlled intervention trial during winter time, designed to provide 20 µg vitamin D 3 /day through fortified yoghurt, cheese, eggs and crisp bread, and assess the change in serum 25(OH)D. Participants were 143 women of Danish and Pakistani origin, living in Denmark, randomized into four groups, stratified by ethnicity. Results Mean (SD) baseline 25(OH)D concentrations among women of Danish and Pakistani origin were 49.6 (18) and 46.9 (22) nmol/L, respectively ( P  = 0.4). While 9% of Danish women had 25(OH)D