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Vitamin D-fortified cooking oil is an effective way to improve vitamin D status: an institutional efficacy trial
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Vitamin D-fortified cooking oil is an effective way to improve vitamin D status: an institutional efficacy trial
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Journal Article
Vitamin D-fortified cooking oil is an effective way to improve vitamin D status: an institutional efficacy trial
2020
Overview
Purpose
High prevalence of vitamin D deficiency (VDD) justifies a cost-effective and sustainable strategy to combat VDD in the community. This study was undertaken for the first time to evaluate the efficacy of daily consumption of vitamin D fortified sunflower oil with a meal.
Methods
This single-blind trial was conducted in two separate institutions: one as intervention (D-fortified sunflower oil) group (DO,
n
1
= 39) and the other as control (unfortified sunflower oil) group (SO,
n
2
= 33). Participants consumed their lunches cooked either with D-fortified or unfortified cooking sunflower oil (500 IU/30 g) for 12 weeks. Dietary, anthropometric and biochemical assessments were done for all participants before and after the intervention.
Results
A total of 65 subjects from both sexes aged 32.5 ± 4 years completed the intervention period. Serum 25(OH)D showed a significant increase in DO and a decrease in SO group (8.8 ± 9.3 vs. − 7.4 ± 6.4 ng/mL,
p
< 0.001). The rise in serum 25(OH)D in DO group was accompanied by a significant decrease in iPTH (DO: − 10.2 ± 29.4 vs. SO: + 9.2 ± 29.5 pg/mL;
p
= 0.009). A significant reduction in weight (
p
= 0.004), BMI (
p
= 0.029), waist girth (
p
< 0.001), serum total cholesterol (
p
= 0.0290) and LDL-C (
p
= 0.010) was observed in DO, as compared with SO group.
Conclusions
Cooking oil can be considered as an efficacious vehicle for mass fortification program to combat VDD. The improvement of vitamin D status may bring about betterment of certain cardiometabolic risk factors.
Registration number
Clinicaltrials.gov: NCT03826654.
Publisher
Springer Berlin Heidelberg,Springer Nature B.V
