作者
Bahareh Nikooyeh, Tirang R Neyestani, Maliheh Zahedirad, Mehrdad Mohammadi, S Hedayat Hosseini, Zahra Abdollahi, Foroozan Salehi, Jalaledin Mirzay Razaz, Nastaran Shariatzadeh, Ali Kalayi, Neda Lotfollahi, Mohammad-Reza Maleki
发表日期
2016/6/1
期刊
The Journal of Clinical Endocrinology & Metabolism
卷号
101
期号
6
页码范围
2511-2519
出版商
Oxford University Press
简介
Context
Bread can potentially be a suitable vehicle for fortification with vitamin D.
Objective
This study was undertaken to evaluate the following: 1) the bioavailability of vitamin D from the fortified Iranian bread and 2) the possible effects of daily consumption of the fortified bread on certain health aspects.
Design, Setting, and Participants
This was a randomized, double-blind, placebo-controlled trial conducted over 8 weeks in 90 healthy subjects aged 20–60 years.
Intervention
Subjects were randomly allocated to one of three groups: 1) fortified bread (FP; 50 g bread fortified with 25 μg vitamin D3 plus placebo daily; n = 30); 2) supplement (SP; 50 g plain bread plus 25 μg vitamin D supplement daily; n = 30); and 3) control (CP; 50 g plain bread plus placebo daily; n = 30).
Outcome Measures
Initial and final …
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B Nikooyeh, TR Neyestani, M Zahedirad… - The Journal of Clinical Endocrinology & Metabolism, 2016