Bioavailability of Vitamin D from Fortified Process Cheese and Effects on Vitamin D Status in the Elderly
We conducted 2 studies to determine the effect of vitamin D-fortified cheese on vitamin D status and the bioavailability of vitamin D in cheese. The first study was designed to determine the effect of 2 mo of daily consumption of vitamin D3-fortified (600 IU/d) process cheese on serum 25-hydroxyvita...
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| creator | Johnson, J. L Mistry, V. V Vukovich, M. D Hogie-Lorenzen, T Hollis, B. W Specker, B. L |
| description | We conducted 2 studies to determine the effect of vitamin D-fortified cheese on vitamin D status and the bioavailability of vitamin D in cheese. The first study was designed to determine the effect of 2 mo of daily consumption of vitamin D3-fortified (600 IU/d) process cheese on serum 25-hydroxyvitamin D (25-OHD), parathyroid hormone (PTH), and osteocalcin (OC) concentrations among 100 older (≥60 yr) men and women. Participants were randomized to receive vitamin D-fortified cheese, nonfortified cheese, or no cheese. Serum levels of 25-OHD, PTH, and OC were measured at the beginning and end of the study. There were no differences in 25-OHD, PTH, or OC after 2 mo of fortified cheese intake. The vitamin D-fortified cheese group had a greater decrease in 25-OHD than other groups, due to higher baseline 25-OHD. A second study was conducted to determine whether the bioavailability of vitamin D2 in cheese (delivering 5880 IU of vitamin D2/56.7-g serving) and water (delivering 32,750 IU/250mL) is similar and whether absorption differs between younger and older adults. The second study was a crossover trial involving 2 groups of 4 participants each (younger and older group) that received single acute feedings of either vitamin D2-fortified cheese or water. Serial blood measurements were taken over 24h following the acute feeding. Peak serum vitamin D and area under the curve were similar between younger (23 to 50 yr) and older (72 to 84 yr) adults, and vitamin D2 was absorbed more efficiently from cheese than from water. These studies demonstrated that vitamin D in fortified process cheese is bioavailable, and that young and older adults have similar absorption. Among older individuals, consuming 600 IU of vitamin D3 daily from cheese for 2 mo was insufficient to increase serum 25-OHD during limited sunlight exposure. |
| doi_str_mv | 10.3168/jds.S0022-0302(05)72907-6 |
| format | Article |
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L ; Mistry, V. V ; Vukovich, M. D ; Hogie-Lorenzen, T ; Hollis, B. W ; Specker, B. L</creator><creatorcontrib>Johnson, J. L ; Mistry, V. V ; Vukovich, M. D ; Hogie-Lorenzen, T ; Hollis, B. W ; Specker, B. L</creatorcontrib><description>We conducted 2 studies to determine the effect of vitamin D-fortified cheese on vitamin D status and the bioavailability of vitamin D in cheese. The first study was designed to determine the effect of 2 mo of daily consumption of vitamin D3-fortified (600 IU/d) process cheese on serum 25-hydroxyvitamin D (25-OHD), parathyroid hormone (PTH), and osteocalcin (OC) concentrations among 100 older (≥60 yr) men and women. Participants were randomized to receive vitamin D-fortified cheese, nonfortified cheese, or no cheese. Serum levels of 25-OHD, PTH, and OC were measured at the beginning and end of the study. There were no differences in 25-OHD, PTH, or OC after 2 mo of fortified cheese intake. The vitamin D-fortified cheese group had a greater decrease in 25-OHD than other groups, due to higher baseline 25-OHD. A second study was conducted to determine whether the bioavailability of vitamin D2 in cheese (delivering 5880 IU of vitamin D2/56.7-g serving) and water (delivering 32,750 IU/250mL) is similar and whether absorption differs between younger and older adults. The second study was a crossover trial involving 2 groups of 4 participants each (younger and older group) that received single acute feedings of either vitamin D2-fortified cheese or water. Serial blood measurements were taken over 24h following the acute feeding. Peak serum vitamin D and area under the curve were similar between younger (23 to 50 yr) and older (72 to 84 yr) adults, and vitamin D2 was absorbed more efficiently from cheese than from water. These studies demonstrated that vitamin D in fortified process cheese is bioavailable, and that young and older adults have similar absorption. Among older individuals, consuming 600 IU of vitamin D3 daily from cheese for 2 mo was insufficient to increase serum 25-OHD during limited sunlight exposure.</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.S0022-0302(05)72907-6</identifier><identifier>PMID: 15956292</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>Savoy, IL: Elsevier Inc</publisher><subject>25-hydroxyergocalciferol ; Absorption ; Aged ; Aging ; Animal productions ; bioavailability ; Biological and medical sciences ; Biological Availability ; Calcifediol - blood ; Cheese - analysis ; Cholecalciferol - administration & dosage ; Cholecalciferol - pharmacokinetics ; Cross-Over Studies ; Double-Blind Method ; elderly ; ergocalciferol ; Ergocalciferols - administration & dosage ; Ergocalciferols - pharmacokinetics ; Feeding. Feeding behavior ; Female ; food fortification ; Food, Fortified - analysis ; Fundamental and applied biological sciences. Psychology ; Humans ; Male ; Middle Aged ; Nutritional Status ; Osteocalcin - blood ; Parathyroid Hormone - blood ; process cheese ; processed cheeses ; Sunlight ; Terrestrial animal productions ; Vertebrates ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; vitamin D ; Vitamin D - pharmacokinetics</subject><ispartof>Journal of dairy science, 2005-07, Vol.88 (7), p.2295-2301</ispartof><rights>2005 American Dairy Science Association</rights><rights>2005 INIST-CNRS</rights><rights>Copyright American Dairy Science Association Jul 2005</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c538t-1673243c9e7916b1119d83a6fd0a150f1e95d13271cae484bad394b80162453d3</citedby><cites>FETCH-LOGICAL-c538t-1673243c9e7916b1119d83a6fd0a150f1e95d13271cae484bad394b80162453d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.3168/jds.S0022-0302(05)72907-6$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>315,782,786,3552,27931,27932,46002</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16872390$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15956292$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Johnson, J. L</creatorcontrib><creatorcontrib>Mistry, V. V</creatorcontrib><creatorcontrib>Vukovich, M. D</creatorcontrib><creatorcontrib>Hogie-Lorenzen, T</creatorcontrib><creatorcontrib>Hollis, B. W</creatorcontrib><creatorcontrib>Specker, B. L</creatorcontrib><title>Bioavailability of Vitamin D from Fortified Process Cheese and Effects on Vitamin D Status in the Elderly</title><title>Journal of dairy science</title><addtitle>J Dairy Sci</addtitle><description>We conducted 2 studies to determine the effect of vitamin D-fortified cheese on vitamin D status and the bioavailability of vitamin D in cheese. The first study was designed to determine the effect of 2 mo of daily consumption of vitamin D3-fortified (600 IU/d) process cheese on serum 25-hydroxyvitamin D (25-OHD), parathyroid hormone (PTH), and osteocalcin (OC) concentrations among 100 older (≥60 yr) men and women. Participants were randomized to receive vitamin D-fortified cheese, nonfortified cheese, or no cheese. Serum levels of 25-OHD, PTH, and OC were measured at the beginning and end of the study. There were no differences in 25-OHD, PTH, or OC after 2 mo of fortified cheese intake. The vitamin D-fortified cheese group had a greater decrease in 25-OHD than other groups, due to higher baseline 25-OHD. A second study was conducted to determine whether the bioavailability of vitamin D2 in cheese (delivering 5880 IU of vitamin D2/56.7-g serving) and water (delivering 32,750 IU/250mL) is similar and whether absorption differs between younger and older adults. The second study was a crossover trial involving 2 groups of 4 participants each (younger and older group) that received single acute feedings of either vitamin D2-fortified cheese or water. Serial blood measurements were taken over 24h following the acute feeding. Peak serum vitamin D and area under the curve were similar between younger (23 to 50 yr) and older (72 to 84 yr) adults, and vitamin D2 was absorbed more efficiently from cheese than from water. These studies demonstrated that vitamin D in fortified process cheese is bioavailable, and that young and older adults have similar absorption. Among older individuals, consuming 600 IU of vitamin D3 daily from cheese for 2 mo was insufficient to increase serum 25-OHD during limited sunlight exposure.</description><subject>25-hydroxyergocalciferol</subject><subject>Absorption</subject><subject>Aged</subject><subject>Aging</subject><subject>Animal productions</subject><subject>bioavailability</subject><subject>Biological and medical sciences</subject><subject>Biological Availability</subject><subject>Calcifediol - blood</subject><subject>Cheese - analysis</subject><subject>Cholecalciferol - administration & dosage</subject><subject>Cholecalciferol - pharmacokinetics</subject><subject>Cross-Over Studies</subject><subject>Double-Blind Method</subject><subject>elderly</subject><subject>ergocalciferol</subject><subject>Ergocalciferols - administration & dosage</subject><subject>Ergocalciferols - pharmacokinetics</subject><subject>Feeding. Feeding behavior</subject><subject>Female</subject><subject>food fortification</subject><subject>Food, Fortified - analysis</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Male</subject><subject>Middle Aged</subject><subject>Nutritional Status</subject><subject>Osteocalcin - blood</subject><subject>Parathyroid Hormone - blood</subject><subject>process cheese</subject><subject>processed cheeses</subject><subject>Sunlight</subject><subject>Terrestrial animal productions</subject><subject>Vertebrates</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><subject>vitamin D</subject><subject>Vitamin D - pharmacokinetics</subject><issn>0022-0302</issn><issn>1525-3198</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqNkU9v1DAQxSMEoqXwFcAggeCQ4rFjJz7CsgWkSiAt5Wp57XHXqyRu7WzRfnu8f0QRJ04eS795b2ZeVb0Ees5Bdu_XLp8vKGWsppyyt1S8a5mibS0fVKcgmKg5qO5hdfoHOame5LwuX2BUPK5OQCghmWKnVfgYorkzoTfL0IdpS6InP8NkhjCST8SnOJCLmKbgAzryPUWLOZPZCjEjMaMjc-_RTpnE8a-2xWSmTSalnlZI5r3D1G-fVo-86TM-O75n1dXF_MfsS3357fPX2YfL2greTTXIlrOGW4WtArkEAOU6bqR31ICgHlAJB5y1YA02XbM0jqtm2VGQrBHc8bPqzUH3JsXbDeZJDyFb7HszYtxkLVvFGyZlAV_9A67jJo1lNg1KtEoIRQukDpBNMeeEXt-kMJi01UD1LgxdwtD7MPTu0poKvQ9D7wyeHw02ywHdfefx-gV4fQRMtqb3yYw25HtOdi3j-yGOK63C9epXSKjzYPq-yMLOvut0qxlTooAvDqA3UZvrVMSuFowCp1AmlLCznB0ILBHcBUw624CjRVdk7aRdDP-x2W8PVb1a</recordid><startdate>20050701</startdate><enddate>20050701</enddate><creator>Johnson, J. 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L ; Mistry, V. V ; Vukovich, M. D ; Hogie-Lorenzen, T ; Hollis, B. W ; Specker, B. L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c538t-1673243c9e7916b1119d83a6fd0a150f1e95d13271cae484bad394b80162453d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>25-hydroxyergocalciferol</topic><topic>Absorption</topic><topic>Aged</topic><topic>Aging</topic><topic>Animal productions</topic><topic>bioavailability</topic><topic>Biological and medical sciences</topic><topic>Biological Availability</topic><topic>Calcifediol - blood</topic><topic>Cheese - analysis</topic><topic>Cholecalciferol - administration & dosage</topic><topic>Cholecalciferol - pharmacokinetics</topic><topic>Cross-Over Studies</topic><topic>Double-Blind Method</topic><topic>elderly</topic><topic>ergocalciferol</topic><topic>Ergocalciferols - administration & dosage</topic><topic>Ergocalciferols - pharmacokinetics</topic><topic>Feeding. Feeding behavior</topic><topic>Female</topic><topic>food fortification</topic><topic>Food, Fortified - analysis</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>Male</topic><topic>Middle Aged</topic><topic>Nutritional Status</topic><topic>Osteocalcin - blood</topic><topic>Parathyroid Hormone - blood</topic><topic>process cheese</topic><topic>processed cheeses</topic><topic>Sunlight</topic><topic>Terrestrial animal productions</topic><topic>Vertebrates</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><topic>vitamin D</topic><topic>Vitamin D - pharmacokinetics</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Johnson, J. L</creatorcontrib><creatorcontrib>Mistry, V. V</creatorcontrib><creatorcontrib>Vukovich, M. D</creatorcontrib><creatorcontrib>Hogie-Lorenzen, T</creatorcontrib><creatorcontrib>Hollis, B. 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L</au><au>Mistry, V. V</au><au>Vukovich, M. D</au><au>Hogie-Lorenzen, T</au><au>Hollis, B. W</au><au>Specker, B. L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Bioavailability of Vitamin D from Fortified Process Cheese and Effects on Vitamin D Status in the Elderly</atitle><jtitle>Journal of dairy science</jtitle><addtitle>J Dairy Sci</addtitle><date>2005-07-01</date><risdate>2005</risdate><volume>88</volume><issue>7</issue><spage>2295</spage><epage>2301</epage><pages>2295-2301</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><coden>JDSCAE</coden><abstract>We conducted 2 studies to determine the effect of vitamin D-fortified cheese on vitamin D status and the bioavailability of vitamin D in cheese. The first study was designed to determine the effect of 2 mo of daily consumption of vitamin D3-fortified (600 IU/d) process cheese on serum 25-hydroxyvitamin D (25-OHD), parathyroid hormone (PTH), and osteocalcin (OC) concentrations among 100 older (≥60 yr) men and women. Participants were randomized to receive vitamin D-fortified cheese, nonfortified cheese, or no cheese. Serum levels of 25-OHD, PTH, and OC were measured at the beginning and end of the study. There were no differences in 25-OHD, PTH, or OC after 2 mo of fortified cheese intake. The vitamin D-fortified cheese group had a greater decrease in 25-OHD than other groups, due to higher baseline 25-OHD. A second study was conducted to determine whether the bioavailability of vitamin D2 in cheese (delivering 5880 IU of vitamin D2/56.7-g serving) and water (delivering 32,750 IU/250mL) is similar and whether absorption differs between younger and older adults. The second study was a crossover trial involving 2 groups of 4 participants each (younger and older group) that received single acute feedings of either vitamin D2-fortified cheese or water. Serial blood measurements were taken over 24h following the acute feeding. Peak serum vitamin D and area under the curve were similar between younger (23 to 50 yr) and older (72 to 84 yr) adults, and vitamin D2 was absorbed more efficiently from cheese than from water. These studies demonstrated that vitamin D in fortified process cheese is bioavailable, and that young and older adults have similar absorption. Among older individuals, consuming 600 IU of vitamin D3 daily from cheese for 2 mo was insufficient to increase serum 25-OHD during limited sunlight exposure.</abstract><cop>Savoy, IL</cop><pub>Elsevier Inc</pub><pmid>15956292</pmid><doi>10.3168/jds.S0022-0302(05)72907-6</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of dairy science, 2005-07, Vol.88 (7), p.2295-2301 |
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| source | MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Access via ScienceDirect (Elsevier) |
| subjects | 25-hydroxyergocalciferol Absorption Aged Aging Animal productions bioavailability Biological and medical sciences Biological Availability Calcifediol - blood Cheese - analysis Cholecalciferol - administration & dosage Cholecalciferol - pharmacokinetics Cross-Over Studies Double-Blind Method elderly ergocalciferol Ergocalciferols - administration & dosage Ergocalciferols - pharmacokinetics Feeding. Feeding behavior Female food fortification Food, Fortified - analysis Fundamental and applied biological sciences. Psychology Humans Male Middle Aged Nutritional Status Osteocalcin - blood Parathyroid Hormone - blood process cheese processed cheeses Sunlight Terrestrial animal productions Vertebrates Vertebrates: anatomy and physiology, studies on body, several organs or systems vitamin D Vitamin D - pharmacokinetics |
| title | Bioavailability of Vitamin D from Fortified Process Cheese and Effects on Vitamin D Status in the Elderly |
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