Vitamin D-fortified bread: Systematic review of fortification approaches and clinical studies

• Type: Another Publication in an International Scientific Journal
• Date: 2022

Authors

Souza, SVS (Author) Other; Borges, Nuno (Author) FCNAUP; Vieira, EF (Author) Other

Journal

Title: Food Chemistry

Vol. 372

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 9 Citations

Scopus - 10 Citations

Scientific classification

CORDIS: Health sciences

FOS: Medical and Health sciences

Other information

Authenticus ID: P-00V-JH8

DOI: 10.1016/j.foodchem.2021.131325

Abstract (EN): Vitamin D-fortified bread has been proposed as a strategy to increase the average daily intake and serum status of this nutrient. This review aimed to bring together the different types of scientific articles on vitamin D-fortified bread. The databases used for the research were PUBMED, WEB of SCIENCE and SCOPUS; all original indexed studies written in English, published between January 2000 and March 2021, were considered. Three important points were identified: i) theoretical models of fortification; ii) stability, bioaccessibility, and bioavailability studies of vitamin D-fortified breads; and iii) clinical effects of vitamin D-fortified breads. This review showed that vitamin D-fortified bread is a promising vehicle for fortification strategy effects, leading to increased serum concentrations of 25(OH)D and decreased parathyroid hormone. However, further studies are needed to elucidate the effects and effectiveness of this fortification strategy in the prevention/treatment of vitamin D deficiency.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11