학술논문
Effect of fat on serum 25-hydroxyvitamin D levels after a single oral dose of vitamin D in young healthy adults: a double-blind randomized placebo-controlled study.
Document Type
Article
Author
Source
Subject
*ACADEMIC medical centers
*ANALYSIS of covariance
*ANALYSIS of variance
*BREAKFASTS
*CALCIUM
*CREATININE
*CROSSOVER trials
*DIETARY supplements
*FAT content of food
*HOSPITAL medical staff
*MAGNESIUM
*MEDICAL students
*ORAL drug administration
*PARATHYROID hormone
*PROBABILITY theory
*RESEARCH funding
*STATISTICAL sampling
*SERUM albumin
*STATISTICS
*VITAMIN D
*STATISTICAL power analysis
*DATA analysis
*CHOLECALCIFEROL
*BODY mass index
*RANDOMIZED controlled trials
*PRE-tests & post-tests
*BLIND experiment
*DATA analysis software
*DESCRIPTIVE statistics
*KRUSKAL-Wallis Test
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Language
ISSN
1436-6207
Abstract
Purpose: This double-blind placebo-controlled trial evaluated serum 25-hydroxyvitamin D [25(OH)D] levels after the oral intake of a single dose of cholecalciferol during one of the three meals, containing different amounts of fat or placebo. Methods and results: Sixty-four healthy medical residents or students of a university hospital in Porto Alegre, latitude 30°S, Brazil, were divided into four groups. Three groups received a single 50,000 IU oral dose of cholecalciferol during a meal containing 0 g (Group 1), 15 g (Group 2) or 30 g (Group 3) of fat, and one group received placebo (Group 4), according to randomization. Serum 25(OH)D, parathyroid hormone, total calcium, albumin, magnesium, and creatinine levels, and urinary calcium, magnesium, and creatinine levels were measured at baseline and after 14 days. Baseline mean serum 25(OH)D levels were low in all groups. Vitamin D given during breakfast increased the mean change of serum 25(OH)D levels, when compared to placebo. Furthermore, the intake of fat with vitamin D increased the mean change of serum 25(OH)D levels. Conclusion: A single oral dose of vitamin D given with food increased mean serum 25(OH)D levels, after 2 weeks, and the mean increase was larger, when the meal had at least 15 g of fat. These findings can have important implications to oral vitamin D supplementation. [ABSTRACT FROM AUTHOR]