Table 1.
In vivo studies on the effects of vitamin-D-fortified foods.
| Fortified Food | Subjects and Duration | Dose (µg/d) |
Outcome | Ref. |
|---|---|---|---|---|
| Water-dispersible vitamin D3 in low-fiber wheat bread |
25–45 years, healthy women n = 41, 1 month |
10.8 | Both vitamin-D3-fortified breads increased serum 25(OH)D as effectively as vitamin D3 supplement. |
[16] |
| Water-dispersible vitamin D3 in high-fiber sourdough rye bread |
12.3 | |||
| Vitamin D2 from UV-irradiated yeast in bread |
20–37 years, healthy women n = 33, 2 months |
25 | Vitamin D2 from UV-irradiated yeast in bread did not raise serum 25(OH)D. | [17] |
| Vitamin D2 from UV-irradiated mushrooms in soup | <45 years, healthy n = 26, 1 month |
700 | Vitamin-D2-fortified soup increased serum 25(OH)D as effectively as vitamin D2 supplement. | [18] |
| Water-dispersible vitamin D3 in Ca++-enriched orange juice (Ca++ dose: 350 mg/d) |
18–84 years, healthy n = 105, 3 months |
25 | Vitamin D2 and vitamin D3 were equally bioavailable in Ca++-enriched orange juice and capsules. | [4] |
| Water-dispersible vitamin D2 in Ca++-enriched orange juice (Ca++ dose: 350 mg/d) | ||||
| Vitamin D3 non-specified in Ca++-enriched reduced-fat milk (Ca++ dose: 1000 mg/d) |
50–87 years, healthy men n = 149, 2 years |
20 | Vitamin-D3- and Ca++-fortified milk increased serum 25(OH)D and reduced bone loss. | [19] |
| Vitamin D3 non-specified in Ca++-enriched orange juice (Ca++ dose: 500 mg/d) |
9–12 years, healthy n = 410, 3 months |
2.5 | Vitamin-D3-fortified milk and orange juice increased serum 25(OH). Serum OC and PHT were not affected. | [20] |
| Vitamin D3 non-specified in Ca++-enriched milk (Ca++ dose: 500 mg/d) |
||||
| Water-dispersible vitamin D3 in cheese |
≥60 years, healthy n = 110, 2 months |
15 | Vitamin-D3-fortified cheese had no effect on serum 25(OH)D, OC and PHT. | [21] |
| Water-dispersible vitamin D3 in Cheddar cheese |
18–60 years, healthy n = 30, 2 months |
100 * | Both vitamin-D3-fortified cheeses increased serum 25(OH)D and decreased serum PHT as vitamin D3 supplement | [22] |
| Vitamin D3 non-specified in regular yogurt (Ca++ dose: 150 mg/d) |
30–60 years, diabetic n = 90, 3 months |
25 | Both vitamin-D3-fortified regular yogurt and Ca++-enriched yogurt increased serum 25(OH)D and improved glycemic status. | [23] |
| Vitamin D3 non-specified in Ca++ enriched yogurt (Ca++ dose: 250 mg/d) | ||||
| Vitamin D3 non-specified in Ca++ enriched yogurt (Ca++ dose: 800 mg/d) |
≥65 years, healthy women n = 20, 3 months |
10 | Vitamin-D3-fortified yogurt increased serum 25(OH)D, and maintained cognitive performance. | [24] |
| Water-dispersible vitamin D3 in yogurt |
37–47 years, pre-diabetic n = 60, 3 months |
25 | Vitamin-D3-fortified yogurt increased serum 25(OH)D as effectively as vitamin D3 supplement, and improved serum lipid profile. | [25] |
| Vitamin D3 in casein micelles in low-fat yogurt |
18–61 years, healthy n = 87, single intake |
1250 | Both vitamin D3 carriers in yogurt increased serum 25(OH)D. | [26] |
| Vitamin D3 in emulsion in low-fat yogurt |
*: Equivalent to a daily dose (fortified food was ingested in one weekly dose); PHT: parathyroid hormone; OC: osteocalcin.