Yannis Manios1, George Moschonis2,3, Christina Mavrogianni2, Eghm van den Heuvel4, Cécile M Singh-Povel4, Mairead Kiely5,6, Kevin D Cashman5,7. 1. Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 70 El Venizelou Avenue, Kallithea, 17671, Athens, Greece. manios@hua.gr. 2. Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 70 El Venizelou Avenue, Kallithea, 17671, Athens, Greece. 3. EnviNHealth S.A., Platonos 34, Moschato, 18345, Athens, Greece. 4. FrieslandCampina, Stationsplein 4, Post Box 1551, 3800 BN, Amersfoort, the Netherlands. 5. Cork Centre for Vitamin D and Nutrition Research, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. 6. The Irish Centre for Fetal and Neonatal Translational Research (INFANT), University College Cork, Cork, Ireland. 7. Department of Medicine, University College Cork, Cork, Ireland.
Abstract
OBJECTIVE: The primary aim of the present study was to examine the effectiveness of daily consumption of vitamin D3-enriched, reduced-fat Gouda-type cheese on 25-hydroxyvitamin D (25(OH)D) concentration in postmenopausal women. Health-related quality of life (HRQL) indices were examined as secondary outcomes. DESIGN: This is a single-blinded (i.e., to study participants), randomized, controlled food-based dietary intervention study. METHODS: A sample of 79 postmenopausal women (55-75 years old) was randomized either to a control group (CG: n = 39) or an intervention group (IG: n = 40) that consumed, as part of their usual diet, 60 g of either non-enriched or vitamin D3 enriched Gouda-type cheese, respectively, for eight consecutive weeks (i.e., from January to March 2015). Sixty grams of enriched cheese provided a daily dose of 5.7 μg of vitamin D3. RESULTS: There was a differential response of mean (95 % CI) serum 25(OH)D levels in the IG and CG, with the former increasing and the latter decreasing significantly over the eight weeks of the trial [i.e., by 5.1 (3.4, 6.9) nmol/L vs. -4.6 (-6.4, -2.8) nmol/L, P < 0.001, respectively]. The percentages of study participants with 25(OH)D levels <30 (deficiency) and <50 nmol/L (insufficiency) were significantly higher at follow-up in the CG compared to the IG (41.0 vs. 0 %, P < 0.001 and 74.4 vs. 47.5 %, P < 0.001, respectively). The emotional well-being scale of the HRQL score increased in the IG compared to a decrease in the CG (3.2 vs. -3.8, P = 0.028). However, none of the other seven scales of the HRQL score significantly differentiated between study groups (P > 0.1). CONCLUSIONS: Consumption of 60 g of vitamin D3-enriched, reduced-fat Gouda-type cheese provided a daily dose of 5.7 μg of additional vitamin D3 and was effective in increasing mean serum 25(OH)D concentration and in counteracting vitamin D deficiency during winter months in postmenopausal women in Greece.
RCT Entities:
OBJECTIVE: The primary aim of the present study was to examine the effectiveness of daily consumption of vitamin D3-enriched, reduced-fat Gouda-type cheese on 25-hydroxyvitamin D (25(OH)D) concentration in postmenopausal women. Health-related quality of life (HRQL) indices were examined as secondary outcomes. DESIGN: This is a single-blinded (i.e., to study participants), randomized, controlled food-based dietary intervention study. METHODS: A sample of 79 postmenopausal women (55-75 years old) was randomized either to a control group (CG: n = 39) or an intervention group (IG: n = 40) that consumed, as part of their usual diet, 60 g of either non-enriched or vitamin D3 enriched Gouda-type cheese, respectively, for eight consecutive weeks (i.e., from January to March 2015). Sixty grams of enriched cheese provided a daily dose of 5.7 μg of vitamin D3. RESULTS: There was a differential response of mean (95 % CI) serum 25(OH)D levels in the IG and CG, with the former increasing and the latter decreasing significantly over the eight weeks of the trial [i.e., by 5.1 (3.4, 6.9) nmol/L vs. -4.6 (-6.4, -2.8) nmol/L, P < 0.001, respectively]. The percentages of study participants with 25(OH)D levels <30 (deficiency) and <50 nmol/L (insufficiency) were significantly higher at follow-up in the CG compared to the IG (41.0 vs. 0 %, P < 0.001 and 74.4 vs. 47.5 %, P < 0.001, respectively). The emotional well-being scale of the HRQL score increased in the IG compared to a decrease in the CG (3.2 vs. -3.8, P = 0.028). However, none of the other seven scales of the HRQL score significantly differentiated between study groups (P > 0.1). CONCLUSIONS: Consumption of 60 g of vitamin D3-enriched, reduced-fat Gouda-type cheese provided a daily dose of 5.7 μg of additional vitamin D3 and was effective in increasing mean serum 25(OH)D concentration and in counteracting vitamin D deficiency during winter months in postmenopausal women in Greece.
Entities:
Keywords:
25-Hydroxyvitamin D; Cheese; Enriched dairy; Postmenopausal women; Vitamin D
Authors: Michael Berk; Kerrie M Sanders; Julie A Pasco; Felice N Jacka; Lana J Williams; Amanda L Hayles; Seetal Dodd Journal: Med Hypotheses Date: 2007-05-11 Impact factor: 1.538
Authors: Kevin D Cashman; Ellen Ghm van den Heuvel; Ruud Jw Schoemaker; Damien P Prévéraud; Helen M Macdonald; Jayashree Arcot Journal: Adv Nutr Date: 2017-11-15 Impact factor: 8.701