Effect of Uv-C Enrıched Food Consumptıon on Bıochemıcal Parameters in Adults wıth Vıtamın D Defıcıency: A Randomızed Controlled Trıal

Background: Mushrooms naturally contain low levels of vitamin D, while bread is not a natural source of this vitamin. The aim of this study was to determine the effect of consuming UV-treated foods on serum vitamin D levels on individuals with vitamin D deficiency. Methods: In this triple-blind, randomized, placebo-controlled study, ۳۵ participants with serum ۲۵(OH)D<۳۰μg/l were randomly divided into four groups. The groups were as follows: Group ۱, enriched mushroom (۵۰ μg Vitamin D) + regular bread; Group ۲, enriched mushroom (۴۰ μg vitamin D) + enriched bread (۱۰ μg vitamin D); Group ۳, normal mushroom + regular bread; and Group ۴, normal mushroom + regular bread + supplement (۵۰ μg vitamin D). At the commencement of the study, and at weeks ۲, ۴ and ۶, as well as one month after the study's conclusion, collected three tubes of blood from each participant. The initial blood sample was analyzed for calcium and parathormone levels. The remaining tubes of blood were then dispatched to the central laboratory for analysis of ۲۵(OH)D and ۲۵(OH)D۲. Results: At the end of ۶ weeks, no significant difference was found in the increase of serum ۲۵(OH)D concentrations between enriched groups and supplement group, while the increase in control group was found to be significantly lower than the increase in the other groups (P<۰.۰۰۱). Conclusions: The bioavailability of vitamin D۲ obtained from oyster mushrooms enriched with UV-C application and enriched whole wheat bread in humans is effective in correcting ۲۵(OH)D deficiency, and the results after ۶ weeks were no different from those obtained with the same amount of vitamin D۳ supplementation.

کلیدواژه ها:

Biofortification ، Vitamin D Calcium ، Enriched food ، Mushrooms ، Parathormone ، Ultraviolet-C radiation