Dataset Information

A Randomised, Cross-Over Study to Estimate the Influence of Food on the 25-Hydroxyvitamin D? Serum Level after Vitamin D? Supplementation.

ABSTRACT: Vitamin D? is known to be liposoluble and its release could be a factor limiting the rate of absorption. It was presumed that the presence of fat could favor absorption of vitamin D?. However, as bioavailability is related not only to the active molecules but also to the formulations and excipients used, the optimization of the pharmaceutical form of vitamin D? is also important. The objective of this study was to evaluate if there is a food effect on absorption when a high dose of vitamin D? is completely solubilized in an oily solution. In the present cross-over study, 88 subjects were randomized and received a single dose of 50,000 IU of vitamin D? in fasting state or with a standardized high-fat breakfast. Assessment of serum concentrations of 25 hydroxyvitamin D? (25(OH)D?) was performed three, five, seven, 14, 30 and 60 days after supplementation. In fed and fast conditions, the 25(OH)D? serum concentrations were significantly higher than the baseline value three days after administration and remained significantly higher during the first month. No significant difference between fasting vs. fed conditions was observed. It is therefore concluded that the vitamin D? absorption from an oily solution was not influenced by the presence or absence of a meal.

SUBMITTER: Cavalier E

PROVIDER: S-EPMC4882721 | biostudies-literature | 2016 May

REPOSITORIES: biostudies-literature

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Publications

A Randomised, Cross-Over Study to Estimate the Influence of Food on the 25-Hydroxyvitamin D₃ Serum Level after Vitamin D₃ Supplementation.

Cavalier Etienne E Jandrain Bernard B Coffiner Monte M Da Silva Stéphanie S De Niet Sophie S Vanderbist Francis F Souberbielle Jean-Claude JC

Nutrients 20160520 5

Vitamin D₃ is known to be liposoluble and its release could be a factor limiting the rate of absorption. It was presumed that the presence of fat could favor absorption of vitamin D₃. However, as bioavailability is related not only to the active molecules but also to the formulations and excipients used, the optimization of the pharmaceutical form of vitamin D₃ is also important. The objective of this study was to evaluate if there is a food effect on absorption when a high dose of vitamin D₃ is ...[more]

PMID: 27213447

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Project description:Vitamin D3, vitamin D2, 25-hydroxyvitamin D3 [25(OH)D3], and 25-hydroxyvitamin D2 [25(OH)D2]constitute the vitamin D activity in food. In general, vitamin D activity in food depends on the food's fat content, the feed the animals have been fed, and the animal's exposure to ultraviolet B (UVB) light. There are many gaps in our knowledge of 25-hydroxyvitamin D in food, including the amount present in different types of food, and the amount we process in our daily dietary intake. We aimed to assess the vitamin D vitamers in food (eggs, milk, dairy products, chicken, veal, beef, and pork) on the Danish market using accredited analytical methods. We then combined these data with existing Danish data, as well as with the information from the Danish Dietary Survey to estimate the dietary intake of vitamin D3 and of 25(OH)D3 by Danes. We report the level of vitamin D in 10% minced pork from free-range pigs slaughtered in summer as 1.39 μg vitamin D3/100 g and 0.40 μg 25(OH)D3/100 g, which are significantly higher amounts (p < 0.001) than in early spring. The levels of vitamin D2 and 25(OH)D2 are usually <0.05 μg/100 g, though in beef they are up to 0.14 μg/100 g. 25(OH)D3 accounts for up to 100% in veal and 8% in fat from free-range pigs. In the Danish diet, the share of 25(OH)D3 is 24% for children (4-17 years) and 18% for adults (18-75 years). Changes in animal-feeding strategy in the agriculture sector could change the share of 25(OH)D3 to 11% and 12% if extra vitamin D3 is added to the feed, and the animals are exposed to sunlight or UVB lightlight. Replacing vitamin D3 by 25(OH)D3 in the feed may result in a share of 25(OH)D3 of 52% and 40%, respectively, in children and adults. These estimates are based on the assumption that vitamin D3 and 25(OH)D3 contribute equally to the vitamin D activity. © 2020 The Authors. JBMR Plus published by Wiley Periodicals LLC. on behalf of American Society for Bone and Mineral Research.

Dataset Information

A Randomised, Cross-Over Study to Estimate the Influence of Food on the 25-Hydroxyvitamin D? Serum Level after Vitamin D? Supplementation.

Publications

A Randomised, Cross-Over Study to Estimate the Influence of Food on the 25-Hydroxyvitamin D₃ Serum Level after Vitamin D₃ Supplementation.

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