Ulrike Lehmann1, Hanne Rosendahl Gjessing2, Frank Hirche3, Andreas Mueller-Belecke4, Oddrun Anita Gudbrandsen5, Per Magne Ueland6, Gunnar Mellgren2, Lotte Lauritzen7, Helen Lindqvist8, Anita Lill Hansen9, Arja T Erkkilä10, Gerda K Pot11, Gabriele I Stangl3, Jutta Dierkes12. 1. Institute of Agricultural and Nutritional Sciences, Martin Luther University of Halle-Wittenberg, Halle, Germany; Clinical Medicine, and. 2. Departments of Clinical Science. 3. Institute of Agricultural and Nutritional Sciences, Martin Luther University of Halle-Wittenberg, Halle, Germany; 4. Institute of Inland Fisheries, Potsdam-Sacrow, Germany; 5. Clinical Medicine, and. 6. Bevital AS, Bergen, Norway; 7. Department of Nutrition, Exercise, and Sports, Faculty of Sciences, University of Copenhagen, Copenhagen, Denmark; 8. Department of Internal Medicine and Clinical Nutrition, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; 9. Psychosocial Science, University of Bergen, Bergen, Norway; 10. Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland; and. 11. Diabetes and Nutritional Sciences Division, King's College London, London, United Kingdom. 12. Clinical Medicine, and jutta.dierkes@med.uib.no.
Abstract
BACKGROUND: It is well known that fish is the major natural source of vitamin D in the diet; therefore, this meta-analysis investigated the influence of fish consumption in randomized controlled trials (RCTs) on serum 25-hydroxyvitamin D [25(OH)D] concentrations. OBJECTIVE: A literature search was carried out in Medline, Embase, Web of Science, and the Cochrane Library (up to February 2014) for RCTs that investigated the effect of fish consumption on 25(OH)D concentrations in comparison to other dietary interventions. RESULTS: Seven articles and 2 unpublished study data sets with 640 subjects and 14 study groups met the inclusion criteria and were included in this meta-analysis. Compared with controls, the consumption of fish increased 25(OH)D concentrations, on average, by 4.4 nmol/L (95% CI: 1.7, 7.1 nmol/L; P < 0.0001, I(2) = 25%; 9 studies).The type of the fish also played a key role: the consumption of fatty fish resulted in a mean difference of 6.8 nmol/L (95% CI: 3.7, 9.9 nmol/L; P < 0.0001, I(2) = 0%; 7 study groups), whereas for lean fish the mean difference was 1.9 nmol/L (95% CI: -2.3, 6.0 nmol/L; P < 0.38, I(2) = 37%; 7 study groups). Short-term studies (4-8 wk) showed a mean difference of 3.8 nmol/L (95% CI: 0.6, 6.9 nmol/L; P < 0.02, I(2) = 38%; 10 study groups), whereas in long-term studies (∼6 mo) the mean difference was 8.3 nmol/L (95% CI: 2.1, 14.5 nmol/L; P < 0.009, I(2) = 0%; 4 study groups). CONCLUSION: As the major food source of vitamin D, fish consumption increases concentrations of 25(OH)D, although recommended fish intakes cannot optimize vitamin D status.
BACKGROUND: It is well known that fish is the major natural source of vitamin D in the diet; therefore, this meta-analysis investigated the influence of fish consumption in randomized controlled trials (RCTs) on serum 25-hydroxyvitamin D [25(OH)D] concentrations. OBJECTIVE: A literature search was carried out in Medline, Embase, Web of Science, and the Cochrane Library (up to February 2014) for RCTs that investigated the effect of fish consumption on 25(OH)D concentrations in comparison to other dietary interventions. RESULTS: Seven articles and 2 unpublished study data sets with 640 subjects and 14 study groups met the inclusion criteria and were included in this meta-analysis. Compared with controls, the consumption of fish increased 25(OH)D concentrations, on average, by 4.4 nmol/L (95% CI: 1.7, 7.1 nmol/L; P < 0.0001, I(2) = 25%; 9 studies).The type of the fish also played a key role: the consumption of fatty fish resulted in a mean difference of 6.8 nmol/L (95% CI: 3.7, 9.9 nmol/L; P < 0.0001, I(2) = 0%; 7 study groups), whereas for lean fish the mean difference was 1.9 nmol/L (95% CI: -2.3, 6.0 nmol/L; P < 0.38, I(2) = 37%; 7 study groups). Short-term studies (4-8 wk) showed a mean difference of 3.8 nmol/L (95% CI: 0.6, 6.9 nmol/L; P < 0.02, I(2) = 38%; 10 study groups), whereas in long-term studies (∼6 mo) the mean difference was 8.3 nmol/L (95% CI: 2.1, 14.5 nmol/L; P < 0.009, I(2) = 0%; 4 study groups). CONCLUSION: As the major food source of vitamin D, fish consumption increases concentrations of 25(OH)D, although recommended fish intakes cannot optimize vitamin D status.
Authors: Stine Vuholm; Marie N Teisen; Nanna Glent Buch; Ken D Stark; Jette Jakobsen; Christian Mølgaard; Lotte Lauritzen; Camilla T Damsgaard Journal: Eur J Nutr Date: 2019-05-09 Impact factor: 5.614
Authors: Eamon Laird; Sally W Thurston; Edwin van Wijngaarden; Conrad F Shamlaye; Gary J Myers; Philip W Davidson; Gene E Watson; Emeir M McSorley; Maria S Mulhern; Alison J Yeates; Mary Ward; Helene McNulty; J J Strain Journal: Nutrients Date: 2017-11-11 Impact factor: 5.717