Author/Authors :
Sharifan ، Payam Department of Nutrition 2 Department of Nutrition - International UNESCO center for Health-Related Basic Sciences and Human Nutrition, School of Medicine, Student Research Committee - Mashhad University of Medical Sciences University of Medical Sciences , Hassanzadeh ، Elahe International UNESCO center for Health-Related Basic Sciences and Human Nutrition - Mashhad University of Medical Sciences , Mohammadi-Bajgiran ، Maryam International UNESCO center for Health-Related Basic Sciences and Human Nutrition - Mashhad University of Medical Sciences , Dabbagh ، Vahid Reza Nuclear Medicine Research Center - Mashhad University of Medical Sciences , Aminifar ، Elham Student Research Committee - Islamic azad University, Mashhad Branch , Ghazizadeh ، Hamideh International UNESCO center for Health-Related Basic Sciences and Human Nutrition, Iran- Student Research Committee, School of Medicine - Mashhad University of Medical Sciences , Saffar-Soflaei ، Sara International UNESCO center for Health-Related Basic Sciences and Human Nutrition, Iran- Student Research Committee, School of Medicine - Mashhad University of Medical Sciences , Darroudi ، Susan International UNESCO center for Health-Related Basic Sciences and Human Nutrition, Iran - Student Research Committee, School of Medicine - Mashhad University of Medical Sciences , Tanbakouchi ، Davoud Social Determinants of Health Research Center - Mashhad University of Medical Sciences , Fazl-Mashhadi ، Mohammad Reza Department of Nutrition Sciences - Varastegan Institute for Medical Sciences , Ebrahimi-Dabagh ، Ali Department of Nutrition Sciences - Varastegan Institute for Medical Sciences , Mohammadi ، Mohammad Amin Department of Nutrition Sciences - Varastegan Institute for Medical Sciences , Hemmatpur ، Anahid Department of Biochemistry - School of Medicine - Shahid Sadoughi University of Medical sciences and health Services , Ferns ، Gordon A. Division of Medical Education - Brighton Sussex Medical School , Esmaily ، Habibollah Social Determinants of Health Research Center - Mashhad University of Medical Sciences , Sadeghi ، Ramin Nuclear Medicine Research Center - Mashhad University of Medical Sciences , Ghayour-Mobarhan ، Majid International UNESCO center for Health-Related Basic Sciences and Human Nutrition - Mashhad University of Medical Sciences
Abstract :
Background: Bone disease-related fractures constitute a heavy burden on the healthcare systems and economy. Vitamin D is an important regulator of bone health and its deficiency is a global problem. This study aimed to evaluate the effect of the 1,500 IU nano-encapsulated vitamin D used for fortifying low-fat dairy products (milk and yogurt) on bone health parameters. Methods: This parallel totally blinded, randomized controlled trial was part of the Ultraviolet Intake by Nutritional Approach study and conducted on 306 individuals with abdominal obesity. Individuals were randomly assigned to four groups, including fortified low-fat milk (1,500 IU nano-encapsulated vitamin D3 per 200 g/d), non-fortified low-fat milk, fortified low-fat yogurt (1,500 IU nano-encapsulated vitamin D3 per 150 g/d), and non-fortified low-fat yogurt, for 10 weeks between January and March 2019. Bone mineral density (BMD) and trabecular bone score (TBS) were measured at the baseline and end of the trial. Trabecular bone score and BMD were defined as primary and secondary outcomes. Results: There were no significant differences in TBS and BMD between the intervention and control groups at the end of the trial (P 0.05). Conclusion: This trial demonstrated no significant effect of nano-encapsulated vitamin D fortified milk and yogurt on BMD and TBS. There remains a need for longer-term trials regarding bone health outcomes to establish optimal doses of fortification.
Keywords :
BMD , bone health , fortification , TBS , Vitamin D3
