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Assessing the impact of a mushroom-derived food ingredient on vitamin D levels in healthy volunteers.
J Int Soc Sports Nutr. 2020 Nov 11; 17(1):54.JI

Abstract

BACKGROUND

Prevalence of vitamin D insufficiency/deficiency has been noted in athletic populations, although less is known about recreationally active individuals. Biofortification of natural food sources (e.g. UV radiated mushrooms) may support vitamin D status and is therefore of current scientific and commercial interest. The aim of this study was to assess the impact of a mushroom-derived food ingredient on vitamin D status in recreationally active, healthy volunteers.

METHODS

Twenty-eight participants were randomly assigned to either: 25 μg (1000 IU) encapsulated natural mushroom-derived vitamin D2; matched-dose encapsulated vitamin D3 or placebo (PL) for 12 weeks. Venous blood samples were collected at baseline, week 6 and 12 for analysis of serum 25(OH)D2 and 25(OH)D3 using liquid chromatography mass spectrometry. Habitual dietary intake and activity were monitored across the intervention.

RESULTS

Vitamin D status (25(OH)DTOTAL) was significantly increased with vitamin D3 supplementation from 46.1 ± 5.3 nmol·L- 1 to 88.0 ± 8.6 nmol·L- 1 (p < 0.0001) across the intervention, coupled with an expected rise in 25(OH)D3 concentrations from 38.8 ± 5.2 nmol·L- 1 to 82.0 ± 7.9 nmol·L- 1 (p < 0.0001). In contrast, D2 supplementation increased 25(OH)D2 by + 347% (7.0 ± 1.1 nmol·L- 1 to 31.4 ± 2.1 nmol·L- 1, p < 0.0001), but resulted in a - 42% reduction in 25(OH)D3 by week 6 (p = 0.001). A net + 14% increase in 25(OH)DTOTAL was established with D2 supplementation by week 12 (p > 0.05), which was not statistically different to D3. Vitamin D status was maintained with PL, following an initial - 15% reduction by week 6 (p ≤ 0.046 compared to both supplement groups).

CONCLUSIONS

The use of a UV radiated mushroom food ingredient was effective in maintaining 25(OH)DTOTAL in healthy, recreationally active volunteers. This may offer an adjunct strategy in supporting vitamin D intake. However, consistent with the literature, the use of vitamin D3 supplementation likely offers benefits when acute elevation in vitamin D status is warranted.

Authors+Show Affiliations

Cambridge Centre for Sport and Exercise Sciences, School of Psychology and Sport Science, Anglia Ruskin University, Compass House, East Road, Cambridge, CB1 1PT, UK. jorge.madeira@student.aru.ac.uk.Cambridge Centre for Sport and Exercise Sciences, School of Psychology and Sport Science, Anglia Ruskin University, Compass House, East Road, Cambridge, CB1 1PT, UK.Cambridge Centre for Sport and Exercise Sciences, School of Psychology and Sport Science, Anglia Ruskin University, Compass House, East Road, Cambridge, CB1 1PT, UK.Exercise and Sport Science, Nova Southeastern-Florida University, Davie, FL, USA.Cambridge Centre for Sport and Exercise Sciences, School of Psychology and Sport Science, Anglia Ruskin University, Compass House, East Road, Cambridge, CB1 1PT, UK. justin.roberts@aru.ac.uk.

Pub Type(s)

Journal Article
Randomized Controlled Trial

Language

eng

PubMed ID

33176826

Citation

Pinto, Jorge Marques, et al. "Assessing the Impact of a Mushroom-derived Food Ingredient On Vitamin D Levels in Healthy Volunteers." Journal of the International Society of Sports Nutrition, vol. 17, no. 1, 2020, p. 54.
Pinto JM, Merzbach V, Willmott AGB, et al. Assessing the impact of a mushroom-derived food ingredient on vitamin D levels in healthy volunteers. J Int Soc Sports Nutr. 2020;17(1):54.
Pinto, J. M., Merzbach, V., Willmott, A. G. B., Antonio, J., & Roberts, J. (2020). Assessing the impact of a mushroom-derived food ingredient on vitamin D levels in healthy volunteers. Journal of the International Society of Sports Nutrition, 17(1), 54. https://doi.org/10.1186/s12970-020-00387-0
Pinto JM, et al. Assessing the Impact of a Mushroom-derived Food Ingredient On Vitamin D Levels in Healthy Volunteers. J Int Soc Sports Nutr. 2020 Nov 11;17(1):54. PubMed PMID: 33176826.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Assessing the impact of a mushroom-derived food ingredient on vitamin D levels in healthy volunteers. AU - Pinto,Jorge Marques, AU - Merzbach,Viviane, AU - Willmott,Ashley G B, AU - Antonio,Jose, AU - Roberts,Justin, Y1 - 2020/11/11/ PY - 2020/07/15/received PY - 2020/11/04/accepted PY - 2020/11/12/entrez PY - 2020/11/13/pubmed PY - 2020/11/13/medline KW - Recreationally active KW - UV radiated mushrooms KW - Vitamin D status KW - Vitamin D2 SP - 54 EP - 54 JF - Journal of the International Society of Sports Nutrition JO - J Int Soc Sports Nutr VL - 17 IS - 1 N2 - BACKGROUND: Prevalence of vitamin D insufficiency/deficiency has been noted in athletic populations, although less is known about recreationally active individuals. Biofortification of natural food sources (e.g. UV radiated mushrooms) may support vitamin D status and is therefore of current scientific and commercial interest. The aim of this study was to assess the impact of a mushroom-derived food ingredient on vitamin D status in recreationally active, healthy volunteers. METHODS: Twenty-eight participants were randomly assigned to either: 25 μg (1000 IU) encapsulated natural mushroom-derived vitamin D2; matched-dose encapsulated vitamin D3 or placebo (PL) for 12 weeks. Venous blood samples were collected at baseline, week 6 and 12 for analysis of serum 25(OH)D2 and 25(OH)D3 using liquid chromatography mass spectrometry. Habitual dietary intake and activity were monitored across the intervention. RESULTS: Vitamin D status (25(OH)DTOTAL) was significantly increased with vitamin D3 supplementation from 46.1 ± 5.3 nmol·L- 1 to 88.0 ± 8.6 nmol·L- 1 (p < 0.0001) across the intervention, coupled with an expected rise in 25(OH)D3 concentrations from 38.8 ± 5.2 nmol·L- 1 to 82.0 ± 7.9 nmol·L- 1 (p < 0.0001). In contrast, D2 supplementation increased 25(OH)D2 by + 347% (7.0 ± 1.1 nmol·L- 1 to 31.4 ± 2.1 nmol·L- 1, p < 0.0001), but resulted in a - 42% reduction in 25(OH)D3 by week 6 (p = 0.001). A net + 14% increase in 25(OH)DTOTAL was established with D2 supplementation by week 12 (p > 0.05), which was not statistically different to D3. Vitamin D status was maintained with PL, following an initial - 15% reduction by week 6 (p ≤ 0.046 compared to both supplement groups). CONCLUSIONS: The use of a UV radiated mushroom food ingredient was effective in maintaining 25(OH)DTOTAL in healthy, recreationally active volunteers. This may offer an adjunct strategy in supporting vitamin D intake. However, consistent with the literature, the use of vitamin D3 supplementation likely offers benefits when acute elevation in vitamin D status is warranted. SN - 1550-2783 UR - https://www.unboundmedicine.com/medline/citation/33176826/Assessing_the_impact_of_a_mushroom_derived_food_ingredient_on_vitamin_D_levels_in_healthy_volunteers_ L2 - https://jissn.biomedcentral.com/articles/10.1186/s12970-020-00387-0 DB - PRIME DP - Unbound Medicine ER -