Vitamin D bioavailability higher in milk and water than juice, finds study
23 May 2022 --- Vitamin D food fortification works better with water and milk than with juice, according to a new study presented at the 24th European Congress of Endocrinology in Milan, Italy. By measuring the maximum concentration over time, researchers found bioavailability of vitamin D to be higher in milk and water than in juice.
The study highlights vitamin D insufficiency has been linked with multiple health issues, including the immune response to COVID-19. Estimates show that as much as 40% of the European population could be suffering from vitamin D deficiencies, with 13% potentially suffering from severe vitamin D deficiency.
Therefore, vitamin D supplements are “vital” – and knowing whether they will be absorbed and how best to aid absorption is “crucial”, the study underscores.
The study highlights vitamin D insufficiency has been linked with multiple health issues, including the immune response to COVID-19. “Surprising” findings
Dr. Rasmus Espersen of Aarhus University Denmark and his research team conducted a randomised trial on 30 postmenopausal women aged 60-80 with vitamin D deficiency. The study aimed to measure immediate changes in blood concentrations in response to the consumption of various food items containing 200 g D3.
In a random order, 500 mL of water, milk, juice, juice with vitamin D bound to whey protein isolate as well as 500 mL of water without vitamin D (placebo) were presented to the study participants. Blood samples were collected at 0h, 2h, 4h, 6h, 8h, 10h, 12h, and 24h on each study day.
“One surprising aspect was the fact that the results seen in the water and milk groups were equal. This was quite unexpected given the fact that milk contains more fat than water,” says Dr. Espersen.
The study revealed that whey protein isolate (WPI) in apple juice did not enhance maximum concentration of D3 compared to juice without WPI. However, compared to juice, D3 concentrations were significantly higher in response to intake of milk and water.
No difference was observed between milk and water. Therefore, the conclusion from this study is that vitamin D fortification works better in water or milk than in juice.
The study concludes vitamin D fortification works better in water or milk than in juice.Vitamin D in the news
In a similar development, Royal DSM showcased its latest “purpose-led” offerings for the immunity, gut, brain and maternal health categories. As global communities emerge from the COVID-19 pandemic and new consumption habits are formed, the nutrition, health and bioscience company is examining what trends may be set to take over in supplement innovation.
With attention to immunity as a top consumer health concern this year, DSM is introducing ampli-D, a bioavailable source of vitamin D that is pending a novel food status approval from the European Commission.
A different study revealed the combination of vitamin D3, omega 3 and exercising can have cancer preventative effects in the elderly. The findings may pave the way in shaping public health efforts, according to the researchers.
Meanwhile, higher vitamin D levels are associated with lower breast cancer rates among women of color, according to a new study of black and latina women. The findings are expected to impact nutrition advice and medical recommendations.
Edited
By Natalie Schwertheim
