Bioavailability of Vitamin D from Fortified Process Cheese and Effects on Vitamin D Status in the Elderly
نویسندگان
چکیده
منابع مشابه
Bioavailability of vitamin D from fortified process cheese and effects on vitamin D status in the elderly.
We conducted 2 studies to determine the effect of vitamin D-fortified cheese on vitamin D status and the bioavailability of vitamin D in cheese. The first study was designed to determine the effect of 2 mo of daily consumption of vitamin D3-fortified (600 IU/d) process cheese on serum 25-hydroxyvitamin D (25-OHD), parathyroid hormone (PTH), and osteocalcin (OC) concentrations among 100 older (>...
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Mongolians are at high risk for vitamin D deficiency because of their residence at northern latitude, reduced exposure to UV-B rays during the winter months, and a low availability of vitamin-D fortified foods. We performed a pilot study in May 2005 to estimate the prevalence of hypovitaminosis D in Mongolian school age children and to determine the feasibility of conducting a longer and larger...
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Recently, vitamin D has aroused considerable interest for several reasons. Many epidemiological studies have shown a widespread deficiency of vitamin D at all ages, and the recent finding that many organs and tissues have vitamin D receptors has fostered the clinical and biological relevance of vitamin D. Elderly people are at high risk for vitamin D deficiency if their life style entails few o...
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Background and Objective: Improvement of vitamin D status can lead to cardiovascular health. Therefore, the objective of this study was to investigate effects of daily consumption of fortified canola oil with 1000 IU of vitamin D on serum concentrations of 25-hydroxy cholecalciferol and lipid profile of adults in Shiraz, Iran. Materials and Methods: In this double-blind randomized trial, a tot...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2005
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(05)72907-6