Document Type
Article
Rights
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Disciplines
Nutrition, Dietetics, Public and environmental health, 4. AGRICULTURAL SCIENCES
Abstract
In-vitro evidence suggests that the lipid component of foods alters vitamin D absorption. This single-blinded, cross-over postprandial study examined the effect of changing the lipid component of a 20 µg vitamin D3 fortified dairy drink on postprandial 25(OH)D concentrations. Participants consumed one dairy drink per visit: a non-lipid, a pre-formed oleic acid micelle, an olive oil and a fish oil dairy drink. There was a significant time*drink*baseline status effect on 25(OH)D concentrations (p = 0.039). There were no time*drink, time or drink effects on 25(OH)D in vitamin D sufficient participants (>50nmol/L). However, there was an effect of time on changes in 25(OH)D concentrations after the olive oil dairy drink (p = 0.034) in vitamin D insufficient participants (<50nmol/L). There were no effects after the other diary drinks. Olive oil may improve vitamin D absorption from fortified foods. Further research is needed to examine the practical implications of changing the lipid component of fortified foods.
DOI
https://doi.org/10.1080/09637486.2021.1984400
Recommended Citation
Aislinn F. McCourt, Steven L. Mulrooney, Graham J. O’Neill, E. Dolores O’Riordan & Aifric M. O’Sullivan (2022) Postprandial 25-hydroxyvitamin D response varies according to the lipid composition of a vitamin D3 fortified dairy drink, International Journal of Food Sciences and Nutrition, 73:3, 396-406, DOI: 10.1080/09637486.2021.1984400
Funder
Irish Government, Department of Agriculture, Food and the Marine (DAFM)
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.
Publication Details
Open access
https://www.tandfonline.com/doi/full/10.1080/09637486.2021.1984400