Abstract
Background
The plasma 25-hydroxyvitamin D response to supplementation with vitamin D varies widely,
but vitamin D absorption differences based on diet composition is poorly understood.
Objectives
We tested the hypotheses that absorption of vitamin D-3 is greater when the supplement
is taken with a meal containing fat than with a fat-free meal and that absorption
is greater when the fat in the meal has a higher monounsaturated-to-polyunsaturated
fatty acid ratio (MUFA:PUFA).
Design
Open, three-group, single-dose vitamin D-3 comparative absorption experiment.
Participants/setting
Our 1-day study was conducted in 50 healthy older men and women who were randomly
assigned to one of three meal groups: fat-free meal, and a meal with 30% of calories
as fat with a low (1:4) and one with a high (4:1) MUFA:PUFA. After a 12-hour fast,
all subjects took a single 50,000 IU vitamin D-3 supplement with their test breakfast
meal.
Main outcome measures
Plasma vitamin D-3 was measured by liquid chromatography–mass spectrometry before
and 10, 12 (the expected peak), and 14 hours after the dose.
Statistical analyses performed
Means were compared with two-tailed t tests for independent samples. Group differences in vitamin D-3 absorption across
the measurement time points were examined by analysis of variance with the repeated
measures subcommand of the general linear models procedure.
Results
The mean peak (12-hour) plasma vitamin D-3 level after the dose was 32% (95% CI 11%
to 52%) greater in subjects consuming fat-containing compared with fat-free meals
(P=0.003). Absorption did not differ significantly at any time point in the high and
low MUFA and PUFA groups.
Conclusions
The presence of fat in a meal with which a vitamin D-3 supplement is taken significantly
enhances absorption of the supplement, but the MUFA:PUFA of the fat in that meal does
not influence its absorption.
Keywords
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Biography
B. Dawson-Hughesis is a professor of medicine, Tufts University School of Medicine, and director, Bone Metabolism Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University, Boston, MA.
Biography
S. S. Harris is an associate professor of nutrition, Friedman School of Nutrition, Tufts University, Boston, MA, and is a scientist I, Bone Metabolism Laboratory at the HNRCA at Tufts University, Boston, MA.
Biography
A. H. Lichtenstein is a professor, Friedman School of Nutrition Science and Policy at Tufts University, Boston, MA, and director, Cardiovascular Nutrition Laboratory at the HNRCA at Tufts University, Boston, MA.
Biography
G. Dolnikowski is scientist I and manager, Mass Spectrometry Unit, HNRCA, Tufts University, Boston, MA. N. J. Palermo is the project manager for clinical studies, Bone Metabolism Laboratory at the HNRCA at Tufts University, Boston, MA.
Biography
H. Rasmussen is senior research dietitian, Metabolic Research Unit at the HNRCA at Tufts University, and an instructor, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA.
Article info
Publication history
Published online: November 17, 2014
Accepted:
September 9,
2014
Footnotes
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT This study was cofunded by an Investigator-Initiated Research Grant from Pfizer (IIR grant no. WS2105602) and a pilot grant from USDA Human Nutrition Research Center on Aging at Tufts University. This work is supported in part by the US Department of Agriculture under agreement no. 58-1950-0-014. Any opinions, findings, conclusion, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the US Department of Agriculture.
Identification
Copyright
© 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.
