Bioavailability of vitamin D biofortified pork meat: results of an acute human crossover study in healthy adults

H. R. Neill; C. I. R. Gill; E. J. McDonald; W. C. McRoberts; R. McAleenon; M. M. Slevin; D. Cobice; Rachael McMurray; R. Loy; A. White; L. K. Pourshahidi

doi:10.1080/09637486.2023.2182256

Bioavailability of vitamin D biofortified pork meat: results of an acute human crossover study in healthy adults

H. R. Neill, C. I. R. Gill, E. J. McDonald, W. C. McRoberts, R. McAleenon, M. M. Slevin, D. Cobice, Rachael McMurray, R. Loy, A. White, L. K. Pourshahidi

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Abstract

Vitamin D intakes are concerningly low. Food-based strategies are urgently warranted to increase vitamin D intakes and subsequently improve 25-hydroxyvitamin D (25(OH)D) concentrations. This acute randomised three-way crossover study investigated the efficacy of vitamin D biofortified pork derived from pigs exposed to UVB light to increase serum 25(OH)D ₃ concentrations, compared to a dose-matched vitamin D ₃ supplement and control pork in adults (n = 14). Blood samples were obtained at baseline and then 1.5, 3, 6, 9 and 24 h postprandially. There was a significant effect of time (p < 0.01) and a significant treatment*time interaction (p < 0.05). UV pork and supplement significantly increased within-group serum 25(OH)D ₃ concentrations over timepoints (p < 0.05) (max. change 0.9 nmol/L (2.2%) UV pork, 1.5 nmol/L (3.5%) supplement, 0.7 nmol/L (1.9%) control). Vitamin D biofortified pork modestly increased 25(OH)D ₃ concentrations and produced a similar response pattern as a dose-matched vitamin D supplement, but biofortification protocols should be further optimised to ensure differentiation from standard pork.

Original language	English
Pages (from-to)	279-290
Number of pages	12
Journal	International Journal of Food Sciences and Nutrition
Volume	74
Issue number	2
Early online date	26 Feb 2023
DOIs	https://doi.org/10.1080/09637486.2023.2182256
Publication status	Published online - 26 Feb 2023

Bibliographical note

Funding Information:
This work was funded as part of a Department for the Economy (DfE) Co-operative Awards in Science and Technology (CAST) PhD studentship, supported by Devenish Nutrition Limited. The authors wish to thank Richard Little, David Lyttle and Sloane Browne from AFBI Hillsborough for their commitment to animal care and management. Gratitude is also expressed to Dr Sara Dobbin and Laura Beggan for their assistance with laboratory analysis, as well as Massimiliano Fontana and Maria Wesolowska for their help with the practical running of the human intervention.

Publisher Copyright:
© 2023 Taylor & Francis Group, LLC.

Keywords

Food Science
25(OH)D3
vitamin D status
RCT
biofortification
bioaddition
pigs
25(OH)D

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1080/09637486.2023.2182256

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Neill, H. R., Gill, C. I. R., McDonald, E. J., McRoberts, W. C., McAleenon, R., Slevin, M. M., Cobice, D., McMurray, R., Loy, R., White, A., & Pourshahidi, L. K. (2023). Bioavailability of vitamin D biofortified pork meat: results of an acute human crossover study in healthy adults. International Journal of Food Sciences and Nutrition, 74(2), 279-290. Advance online publication. https://doi.org/10.1080/09637486.2023.2182256

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abstract = "Vitamin D intakes are concerningly low. Food-based strategies are urgently warranted to increase vitamin D intakes and subsequently improve 25-hydroxyvitamin D (25(OH)D) concentrations. This acute randomised three-way crossover study investigated the efficacy of vitamin D biofortified pork derived from pigs exposed to UVB light to increase serum 25(OH)D 3 concentrations, compared to a dose-matched vitamin D 3 supplement and control pork in adults (n = 14). Blood samples were obtained at baseline and then 1.5, 3, 6, 9 and 24 h postprandially. There was a significant effect of time (p < 0.01) and a significant treatment*time interaction (p < 0.05). UV pork and supplement significantly increased within-group serum 25(OH)D 3 concentrations over timepoints (p < 0.05) (max. change 0.9 nmol/L (2.2%) UV pork, 1.5 nmol/L (3.5%) supplement, 0.7 nmol/L (1.9%) control). Vitamin D biofortified pork modestly increased 25(OH)D 3 concentrations and produced a similar response pattern as a dose-matched vitamin D supplement, but biofortification protocols should be further optimised to ensure differentiation from standard pork.",

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Neill, HR, Gill, CIR, McDonald, EJ, McRoberts, WC, McAleenon, R, Slevin, MM , Cobice, D, McMurray, R, Loy, R, White, A & Pourshahidi, LK 2023, 'Bioavailability of vitamin D biofortified pork meat: results of an acute human crossover study in healthy adults', International Journal of Food Sciences and Nutrition, vol. 74, no. 2, pp. 279-290. https://doi.org/10.1080/09637486.2023.2182256

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AU - McAleenon, R.

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AU - White, A.

AU - Pourshahidi, L. K.

N1 - Funding Information: This work was funded as part of a Department for the Economy (DfE) Co-operative Awards in Science and Technology (CAST) PhD studentship, supported by Devenish Nutrition Limited. The authors wish to thank Richard Little, David Lyttle and Sloane Browne from AFBI Hillsborough for their commitment to animal care and management. Gratitude is also expressed to Dr Sara Dobbin and Laura Beggan for their assistance with laboratory analysis, as well as Massimiliano Fontana and Maria Wesolowska for their help with the practical running of the human intervention. Publisher Copyright: © 2023 Taylor & Francis Group, LLC.

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N2 - Vitamin D intakes are concerningly low. Food-based strategies are urgently warranted to increase vitamin D intakes and subsequently improve 25-hydroxyvitamin D (25(OH)D) concentrations. This acute randomised three-way crossover study investigated the efficacy of vitamin D biofortified pork derived from pigs exposed to UVB light to increase serum 25(OH)D 3 concentrations, compared to a dose-matched vitamin D 3 supplement and control pork in adults (n = 14). Blood samples were obtained at baseline and then 1.5, 3, 6, 9 and 24 h postprandially. There was a significant effect of time (p < 0.01) and a significant treatment*time interaction (p < 0.05). UV pork and supplement significantly increased within-group serum 25(OH)D 3 concentrations over timepoints (p < 0.05) (max. change 0.9 nmol/L (2.2%) UV pork, 1.5 nmol/L (3.5%) supplement, 0.7 nmol/L (1.9%) control). Vitamin D biofortified pork modestly increased 25(OH)D 3 concentrations and produced a similar response pattern as a dose-matched vitamin D supplement, but biofortification protocols should be further optimised to ensure differentiation from standard pork.

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Bioavailability of vitamin D biofortified pork meat: results of an acute human crossover study in healthy adults

Abstract

Bibliographical note

Keywords

UN SDGs

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