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Article: Am J Clin Nutr: Long-term effects of giving nursing home residents bread fortified with 125 microg (5000 IU) vitamin D(3) per daily serving.(Author abstract)(Report)
- Article from:
- Alternative Medicine Review
- Article date:
- June 1, 2009
- Author:
CopyrightCOPYRIGHT 2009 Thorne Research Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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BACKGROUND: In older adults, a serum 25-hydroxyvitamin D [25(OH)D] concentration >75 nmol/L lowers the risk of fracture. An oral intake of 125 microg (5000 IU) vitamin D(3)/d may be required to achieve this target. OBJECTIVE: The objective was to characterize the safety and efficacy of fortifying bread with a biologically meaningful amount of vitamin D(3). DESIGN: In a single-arm design, 45 nursing home residents consumed one bun daily that had been fortified with 125 microg (5000 IU) vitamin D(3) and 320 mg elemental calcium. RESULTS: The initial mean (+/-SD) serum 25(OH)D concentration was 28.5 +/- 10.8 nmol/L. After 12 too, the 25(OH)D concentration was 125.6 +/- 38.8 ...
<0.001). CONCLUSIONS: Fortification of bread with much more vitamin D than used previously produced no evident adverse effects on sun-deprived nursing home residents and improved bone density measures. Fortification of bread with 5000 IU vitamin D(3)/d provided reasonable assurance that vitamin D-deficient older adults attained a serum 25(OH) D concentration greater than the desirable objective of>