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Bioavailability of vitamin D from fo...

Johnson, Jana.

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Bioavailability of vitamin D from fortified process cheese and effects on vitamin D status in the elderly.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Bioavailability of vitamin D from fortified process cheese and effects on vitamin D status in the elderly./
作者:	Johnson, Jana.
面頁冊數:	93 p.
附註:	Source: Masters Abstracts International, Volume: 42-04, page: 1246.
Contained By:	Masters Abstracts International42-04.
標題:	Health Sciences, Nutrition. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1417445
ISBN:	0496222288

Bioavailability of vitamin D from fortified process cheese and effects on vitamin D status in the elderly.
Johnson, Jana.

Bioavailability of vitamin D from fortified process cheese and effects on vitamin D status in the elderly. - 93 p.

Source: Masters Abstracts International, Volume: 42-04, page: 1246.

Thesis (M.S.)--South Dakota State University, 2003.

The purpose of this study was to determine the effect of 2 months of daily vitamin D fortified (600 IU/d) Process cheese consumption on serum 25-hydroxyvitanun D (25OHD), parathyroid hormone (PTH), and osteocalcin (OC) changes among 100 elderly men and women (>60y). Blood samples were obtained at study beginning and end from 3 groups (cheese + no vitamin D, cheese + vitamin D, no cheese). There were no differences in 25-OHD, PTH or OC at study completion. Cheese + vitamin D had a greater decrease in 25-OHD than other groups, due to higher baseline 25-OHD. A cross-over bioavailability study found that peak serum vitamin D and area under the curve (AUC) were similar between younger (23--50y) and older (72--84y) adults. Vitamin D was absorbed more efficiently from cheese than from water. In conclusion, vitamin D in cheese is bioavailable and consuming 2 months of cheese+600 IU/d was insufficient to maintain vitamin D.

ISBN: 0496222288Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

Bioavailability of vitamin D from fortified process cheese and effects on vitamin D status in the elderly.
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520 $a The purpose of this study was to determine the effect of 2 months of daily vitamin D fortified (600 IU/d) Process cheese consumption on serum 25-hydroxyvitanun D (25OHD), parathyroid hormone (PTH), and osteocalcin (OC) changes among 100 elderly men and women (>60y). Blood samples were obtained at study beginning and end from 3 groups (cheese + no vitamin D, cheese + vitamin D, no cheese). There were no differences in 25-OHD, PTH or OC at study completion. Cheese + vitamin D had a greater decrease in 25-OHD than other groups, due to higher baseline 25-OHD. A cross-over bioavailability study found that peak serum vitamin D and area under the curve (AUC) were similar between younger (23--50y) and older (72--84y) adults. Vitamin D was absorbed more efficiently from cheese than from water. In conclusion, vitamin D in cheese is bioavailable and consuming 2 months of cheese+600 IU/d was insufficient to maintain vitamin D.
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