Bioavailability of vitamin D biofortified pork meat: results of an acute human crossover study in healthy adults

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 f...

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Bibliographic Details
Published in:International journal of food sciences and nutrition 2023-03, Vol.74 (2), p.279-290
Main Authors: Neill, H. R., Gill, C. I. R., McDonald, E. J., McRoberts, W. C., McAleenon, R., Slevin, M. M., Cobice, D., McMurray, R., Loy, R., White, A., Pourshahidi, L. K.
Format: Article
Language:English
Subjects:
25(OH)D
25-Hydroxyvitamin D
Adult
Adults
Animals
bioaddition
Bioavailability
biofortification
Biological Availability
Calciferol
Cholecalciferol
Cross-Over Studies
Dietary Supplements
Food science
Humans
Nutrition
pigs
Pork
Pork Meat
RCT
Red Meat
Swine
Ultraviolet radiation
Vitamin D
Vitamin D Deficiency
vitamin D status
Vitamin D3
Vitamins
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Summary: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 
ISSN:0963-7486
1465-3478
DOI:10.1080/09637486.2023.2182256