Background: Vitamin D deficiency (VDD) is a very widespread syndrome associated with the development of multiple diseases; at the same time it is oftentimes neglected by the society and even healthcare professionals, yet is relatively easy to correct by administration of fortified products.
Methods: Two separate studies involving postmenopausal women have been conducted: one pilot study (22 subjects aged 50-80 years old) and one comparison study (30 subjects 45-80 years old). We established the total 25(??)D level in serum, as well as parathyroid hormone, calcium, phosphor, alkaline phosphatase, and lipids levels according to the commonly utilised methods. All subjects received 277g of bread (daily amount) with or without fortification by 25mcg of vitamin D.
Results: Vitamin D daily intake in control group was 0.61 [0.31; 0.83] mcg (norm 2.5 mcg); thus optimal vitamin D levels in blood serum were registered in 13.3% of women only. Intake of fortified bread has facilitated a significant increase in 25(??)D levels (p<0,001), as well as ionised calcium increase (?=0,03) in blood serum; this change has reached 41.2% in patients with VDD and 15.6% in patients with vitamin D insufficiency.
Conclusion: The product has adequate taste, triggers significant 25(??)D level increase in serum and is not associated with adverse events development.
Disclosure: The authors declared no competing interests.