Laura Tripkovic1, Louise R Wilson2, Kathryn Hart2, Sig Johnsen3, Simon de Lusignan4, Colin P Smith5, Giselda Bucca5, Simon Penson6, Gemma Chope6, Ruan Elliott2, Elina Hyppönen7, Jacqueline L Berry8, Susan A Lanham-New2. 1. Department of Nutritional Sciences, laura.tripkovic@surrey.ac.uk. 2. Department of Nutritional Sciences. 3. Surrey Clinical Research Centre, and. 4. Department of Clinical and Experimental Medicine, School of Biosciences and Medicine, Faculty of Health and Medical Sciences, University of Surrey, Guildford, United Kingdom. 5. School of Pharmacy and Biomolecular Sciences, University of Brighton, Brighton, United Kingdom. 6. Campden BRI, Chipping Campden, Gloucestershire, United Kingdom. 7. Division of Health Sciences, School of Population Health, University of South Australia, Adelaide, South Australia, Australia; and. 8. Vitamin D Research Group, Department of Medicine, University of Manchester, Manchester, United Kingdom.
Abstract
Background: There are conflicting views in the literature as to whether vitamin D2 and vitamin D3 are equally effective in increasing and maintaining serum concentrations of 25-hydroxyvitamin D [25(OH)D], particularly at lower doses of vitamin D.Objective: We aimed to investigate whether vitamin D2 or vitamin D3 fortified in juice or food, at a relatively low dose of 15 μg/d, was effective in increasing serum total 25(OH)D and to compare their respective efficacy in South Asian and white European women over the winter months within the setting of a large randomized controlled trial.Design: A randomized, double-blind, placebo-controlled food-fortification trial was conducted in healthy South Asian and white European women aged 20-64 y (n = 335; Surrey, United Kingdom) who consumedplacebo, juice supplemented with 15 μg vitamin D2, biscuit supplemented with 15 μg vitamin D2, juice supplemented with 15 μg vitamin D3, or biscuit supplemented with 15 μg vitamin D3 daily for 12 wk. Serum 25(OH)D was measured by liquid chromatography-tandem mass spectrometry at baseline and at weeks 6 and 12 of the study. Results: Postintervention in the 2 ethnic groups combined, both the vitamin D3 biscuit and the vitamin D3 juice groups showed a significantly greater absolute incremental change (Δ) in total 25(OH)D when compared with the vitamin D2 biscuit group [Δ (95% CI): 15.3 nmol/L (7.4, 23.3 nmol/L) (P < 0.0003) and 16.0 nmol/L (8.0, 23.9 nmol/L) ( P < 0.0001)], the vitamin D2 juice group [Δ (95% CI): 16.3 nmol/L (8.4, 24.2 nmol/L) (P < 0.0001) and 16.9 nmol/L (9.0, 24.8 nmol/L) (P < 0.0001)], and the placebo group [Δ (95% CI): 42.3 nmol/L (34.4, 50.2 nmol/L) (P < 0.0001) and 42.9 nmol/L (35.0, 50.8 nmol/L) (P < 0.0002)].Conclusions: With the use of a daily dose of vitamin D relevant to public health recommendations (15 μg) and in vehicles relevant to food-fortification strategies, vitamin D3 was more effective than vitamin D2 in increasing serum 25(OH)D in the wintertime. Vitamin D3 may therefore be a preferential form to optimize vitamin D status within the general population. This trial was registered at www.controlled-trials.com as ISRCTN23421591.
RCT Entities:
Background: There are conflicting views in the literature as to whether vitamin D2 and vitamin D3 are equally effective in increasing and maintaining serum concentrations of 25-hydroxyvitamin D [25(OH)D], particularly at lower doses of vitamin D.Objective: We aimed to investigate whether vitamin D2 or vitamin D3 fortified in juice or food, at a relatively low dose of 15 μg/d, was effective in increasing serum total 25(OH)D and to compare their respective efficacy in South Asian and white European women over the winter months within the setting of a large randomized controlled trial.Design: A randomized, double-blind, placebo-controlled food-fortification trial was conducted in healthy South Asian and white European women aged 20-64 y (n = 335; Surrey, United Kingdom) who consumed placebo, juice supplemented with 15 μg vitamin D2, biscuit supplemented with 15 μg vitamin D2, juice supplemented with 15 μg vitamin D3, or biscuit supplemented with 15 μg vitamin D3 daily for 12 wk. Serum 25(OH)D was measured by liquid chromatography-tandem mass spectrometry at baseline and at weeks 6 and 12 of the study. Results: Postintervention in the 2 ethnic groups combined, both the vitamin D3 biscuit and the vitamin D3 juice groups showed a significantly greater absolute incremental change (Δ) in total 25(OH)D when compared with the vitamin D2 biscuit group [Δ (95% CI): 15.3 nmol/L (7.4, 23.3 nmol/L) (P < 0.0003) and 16.0 nmol/L (8.0, 23.9 nmol/L) ( P < 0.0001)], the vitamin D2 juice group [Δ (95% CI): 16.3 nmol/L (8.4, 24.2 nmol/L) (P < 0.0001) and 16.9 nmol/L (9.0, 24.8 nmol/L) (P < 0.0001)], and the placebo group [Δ (95% CI): 42.3 nmol/L (34.4, 50.2 nmol/L) (P < 0.0001) and 42.9 nmol/L (35.0, 50.8 nmol/L) (P < 0.0002)].Conclusions: With the use of a daily dose of vitamin D relevant to public health recommendations (15 μg) and in vehicles relevant to food-fortification strategies, vitamin D3 was more effective than vitamin D2 in increasing serum 25(OH)D in the wintertime. Vitamin D3 may therefore be a preferential form to optimize vitamin D status within the general population. This trial was registered at www.controlled-trials.com as ISRCTN23421591.
Authors: Kevin D Cashman; Mairead E Kiely; Rikke Andersen; Ida M Grønborg; Katja H Madsen; Janna Nissen; Inge Tetens; Laura Tripkovic; Susan A Lanham-New; Laura Toxqui; M Pilar Vaquero; Ulrike Trautvetter; Gerhard Jahreis; Vikram V Mistry; Bonny L Specker; Jürgen Hower; Anette Knoll; Dennis Wagner; Reinhold Vieth; Inger Öhlund; Pia Karlsland Åkeson; Neil R Brett; Hope A Weiler; Christian Ritz Journal: Eur J Nutr Date: 2020-06-15 Impact factor: 5.614
Authors: Ida M Grønborg; Inge Tetens; Laura Tripkovic; Inger Öhlund; Kevin D Cashman; Mairead E Kiely; Rikke Andersen; Susan A Lanham-New; Christel Lamberg-Allardt; Folasade A Adebayo; J Christopher Gallagher; Lynette M Smith; Jennifer M Sacheck; Qiushi Huang; Kimmie Ng; Chen Yuan; Edward L Giovannucci; Kumaravel Rajakumar; Charity G Patterson; Torbjörn Lind; Pia Karlsland Åkeson; Christian Ritz Journal: Eur J Nutr Date: 2021-10-27 Impact factor: 5.614
Authors: Dominique Turck; Jacqueline Castenmiller; Stefaan De Henauw; Karen Ildico Hirsch-Ernst; John Kearney; Alexandre Maciuk; Inge Mangelsdorf; Harry J McArdle; Androniki Naska; Carmen Pelaez; Kristina Pentieva; Alfonso Siani; Frank Thies; Sophia Tsabouri; Marco Vinceti; Francesco Cubadda; Thomas Frenzel; Marina Heinonen; Rosangela Marchelli; Monika Neuhauser-Berthold; Morten Poulsen; Miguel Prieto Maradona; Josef Rudolf Schlatter; Henk van Loveren; Ruth Roldán-Torres; Helle Katrine Knutsen Journal: EFSA J Date: 2021-04-08