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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Veröffentlicht in:	Journal of dairy science 2005-07, Vol.88 (7), p.2295-2301
Hauptverfasser:	Johnson, J. L, Mistry, V. V, Vukovich, M. D, Hogie-Lorenzen, T, Hollis, B. W, Specker, B. L
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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