Postprandial 25-hydroxyvitamin D response varies according to the lipid composition of a vitamin D3 fortified dairy drink

In-vitro evidence suggests that the lipid component of foods alters vitamin D absorption. This single-blinded, cross-over postprandial study examined the effect of changing the lipid component of a 20 µg vitamin D 3 fortified dairy drink on postprandial 25(OH)D concentrations. Participants consumed...

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Bibliographic Details
Published in:International journal of food sciences and nutrition 2022-04, Vol.73 (3), p.396-406
Main Authors: McCourt, Aislinn F., Mulrooney, Steven L., O'Neill, Graham J., O'Riordan, E. Dolores, O'Sullivan, Aifric M.
Format: Article
Language:English
Subjects:
25-hydroxyvitamin D
Calcifediol
Cholecalciferol
food fortification
Food, Fortified
Humans
oleic acid micelle
Olive Oil
Vitamin D
Vitamin D - analogs & derivatives
vitamin D absorption
Vitamin D Deficiency
Vitamins
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Summary:In-vitro evidence suggests that the lipid component of foods alters vitamin D absorption. This single-blinded, cross-over postprandial study examined the effect of changing the lipid component of a 20 µg vitamin D 3 fortified dairy drink on postprandial 25(OH)D concentrations. Participants consumed one dairy drink per visit: a non-lipid, a pre-formed oleic acid micelle, an olive oil and a fish oil dairy drink. There was a significant time*drink*baseline status effect on 25(OH)D concentrations (p = 0.039). There were no time*drink, time or drink effects on 25(OH)D in vitamin D sufficient participants (>50nmol/L). However, there was an effect of time on changes in 25(OH)D concentrations after the olive oil dairy drink (p = 0.034) in vitamin D insufficient participants (
ISSN:0963-7486
1465-3478
DOI:10.1080/09637486.2021.1984400