Banaz Al-Khalidi1, Winnie Chiu2, Dérick Rousseau3, Reinhold Vieth1,4. 1. a Department of Nutritional Sciences, University of Toronto, Toronto, ON. 2. b Centre for Hospitality and Culinary Arts, George Brown College, Toronto, ON. 3. c Department of Chemistry and Biology, Ryerson University, Toronto, ON. 4. d Department of Pathology and Laboratory Medicine, Mount Sinai Hospital, Toronto, ON.
Abstract
PURPOSE: To assess the bioavailability and safety of vitamin D3 from fortified mozzarella cheese baked on pizza. METHODS: In a randomized, double-blind trial, 96 apparently healthy, ethnically diverse adults were randomized to consume 200 IU or 28 000 IU vitamin D3 fortified mozzarella cheese with pizza once weekly for a total of 8 weeks. Blood and urine samples were collected at baseline (week 1) and final (week 10) visits for serum 25-hydroxyvitamin D and other biochemical measures. The primary outcome compared serum 25-hydroxyvitamin D between groups at 10 weeks. The secondary outcome evaluated the safety of vitamin D dosing protocol as measured by serum and urine calcium, phosphate, creatinine, and serum parathyroid hormone (PTH). RESULTS:Serum 25-hydroxyvitamin D increased by 5.1 ± 11 nmol/L in the low-dose group (n = 47; P = 0.003), and by 73 ± 22 nmol/L in the high-dose group (n = 49; P < 0.0001). None of the subjects in either group developed any adverse events during the supplementation protocol. Serum PTH significantly decreased in the high-dose group only (P < 0.05). CONCLUSIONS:Vitamin D3 is safe and bioavailable from fortified mozzarella cheese baked on pizza.
RCT Entities:
PURPOSE: To assess the bioavailability and safety of vitamin D3 from fortified mozzarella cheese baked on pizza. METHODS: In a randomized, double-blind trial, 96 apparently healthy, ethnically diverse adults were randomized to consume 200 IU or 28 000 IU vitamin D3 fortified mozzarella cheese with pizza once weekly for a total of 8 weeks. Blood and urine samples were collected at baseline (week 1) and final (week 10) visits for serum 25-hydroxyvitamin D and other biochemical measures. The primary outcome compared serum 25-hydroxyvitamin D between groups at 10 weeks. The secondary outcome evaluated the safety of vitamin D dosing protocol as measured by serum and urine calcium, phosphate, creatinine, and serum parathyroid hormone (PTH). RESULTS: Serum 25-hydroxyvitamin D increased by 5.1 ± 11 nmol/L in the low-dose group (n = 47; P = 0.003), and by 73 ± 22 nmol/L in the high-dose group (n = 49; P < 0.0001). None of the subjects in either group developed any adverse events during the supplementation protocol. Serum PTH significantly decreased in the high-dose group only (P < 0.05). CONCLUSIONS:Vitamin D3 is safe and bioavailable from fortified mozzarella cheese baked on pizza.
Authors: Payam Sharifan; Elahe Hassanzadeh; Maryam Mohammadi-Bajgiran; Vahid Reza Dabbagh; Elham Aminifar; Hamideh Ghazizadeh; Sara Saffar-Soflaei; Susan Darroudi; Davoud Tanbakouchi; Mohammad Reza Fazl-Mashhadi; Ali Ebrahimi-Dabagh; Mohammad Amin Mohammadi; Anahid Hemmatpur; Gordon A Ferns; Habibollah Esmaily; Ramin Sadeghi; Majid Ghayour-Mobarhan Journal: Arch Bone Jt Surg Date: 2022-07