Costan Roxana, Zbranca E, Gotca I, Călătoru Diana, Costan V, Mocanu Veronica
Clinica de Endocrinologie, Facultatea de Medicină, Universitatea de Medicină si Farmacie Gr.T. Popa Iaşi.
Rev Med Chir Soc Med Nat Iasi. 2008 Oct-Dec;112(4):951-4.
The bakery products fortifying is an option for vitamin D daily intake supplementation. Our study has proposed the evaluation of the community-based elderly compliance to the daily administration of vitamin D fortified bread.
A group of 33 subjects between 58 to 89 years of age (71 +/- 6.9 years) who were living in a nursing home for elderly people, from Iaşi, Romania. DIET: The patients have received daily 100 g bund enriched with 125 mg (5000 UI) D3 vitamin and with calcium carbonate (320 mg of elemental calcium) during 12 months.
We had used 22 items questioner for evaluation of the Vitamin D supplementation compliance to the daily administration of the vitamin D fortified bread at the institutionalized patients.
Patients compliance was very good, 75% of these eating daily the fortified buns, 18% one at two days and the rest of the patients two days in a week. 76% of the patients have consumed the entire bun, 9% of the patients 3/4, 12% of the patient half bun and 3 % of the patients a quarter bun. For 79% of the patients the taste of the bread was good and 21% has complained some deficiencies. By the declaration of the 60% of the patients, the general health status was better at the end of the study.
Alimentary supplementation through vitamin D and calcium bread fortification is a practical possibility for prevention of the population vitamin D deficit.
烘焙食品强化是补充每日维生素D摄入量的一种选择。我们的研究提出评估社区老年人对每日食用维生素D强化面包的依从性。
一组33名年龄在58至89岁（71±6.9岁）之间的受试者，他们居住在罗马尼亚雅西的一家养老院。
患者在12个月内每天食用100克富含125毫克（5000国际单位）维生素D3和碳酸钙（320毫克元素钙）的面包。
我们使用了22项问卷来评估机构化患者对每日食用维生素D强化面包的维生素D补充依从性。
患者依从性非常好，75%的患者每天食用强化面包，18%的患者每两天食用一次，其余患者每周食用两天。76%的患者食用了整个面包，9%的患者食用了3/4，12%的患者食用了半个面包，3%的患者食用了四分之一个面包。79%的患者认为面包味道不错，21%的患者抱怨有一些不足之处。据60%的患者称，研究结束时总体健康状况有所改善。
通过维生素D和钙强化面包进行营养补充是预防人群维生素D缺乏的一种切实可行的方法。
