Povoroznyuk V. V., Dotsenko V. F.*, Balatskaia N. I., Muts V. Y.**, Synyeok L. L., Bortnichuk O. V.*, Havalko Yu. V., Havrysh A. V., Musienko A. S., Solonenko T. Yu. FORTIFIED BREAD EFFICACY IN POSTMENOPAUSAL WOMEN WITH VITAMIN D DEFICIENCY AND INSUFFICIE

State Institution "D. F. Chebotarev Institute of Gerontology NAMS Ukraine", 04114 Kyiv
*National University of Food Technology, 01033 Kyiv
**LLC "inVentiv Health Ukraine", 01014 Kyiv

Widespread vitamin D deficiency in Ukraine made specialists to produce vitamin D-fortified bread, which is rich in cholecalciferol in doses 25 micrograms per 277 g of product. To study the effectiveness of correction of vitamin D deficiency by fortified product there was conducted a placebo-controlled study involving 30 postmenopausal women aged 45 to 80 years. The study showed that three-week consumption of vitamin D-fortified bread lead to significant increasing of blood 25(OH)D (P < 0.001), iPTH (P = 0.03), and ionized calcium (P = 0.03) level. It should be noted that the intake of fortified bread significantly increased blood ionized calcium, but wasn’t the reason of hypercalcemia. Vitamin D-fortified bread elevated mean blood 25(OH)D level on 41.2 % in the group of women with vitamin D deficiency, on 15.6 % in the group with vitamin D insufficiency and didn’t changed 25(OH)D level in group with optimal vitamin D status. It was not seen significant rising of 25(OH)D level in control group. Thus, vitamin D-fortified bread may be considered as an effective means for reduction of vitamin D deficiency and insufficiency.

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