Hayes Aoife, Duffy Sarah, O'Grady Michael, Jakobsen Jette, Galvin Karen, Teahan-Dillon Joanna, Kerry Joseph, Kelly Alan, O'Doherty John, Higgins Siobhan, Seamans Kelly M, Cashman Kevin D
Cork Centre Center for Vitamin D and Nutrition Research.
School of Agriculture and Food Science, University College Dublin, Dublin, Ireland; and.
Am J Clin Nutr. 2016 Sep;104(3):629-37. doi: 10.3945/ajcn.116.132530. Epub 2016 Aug 3.
Despite numerous animal studies that have illustrated the impact of additional vitamin D in the diet of hens on the resulting egg vitamin D content, the effect of the consumption of such eggs on vitamin D status of healthy individuals has not, to our knowledge, been tested.
We performed a randomized controlled trial (RCT) to investigate the effect of the consumption of vitamin D-enhanced eggs (produced by feeding hens at the maximum concentration of vitamin D3 or serum 25-hydroxyvitamin D [25(OH)D3] lawfully allowed in feed) on winter serum 25(OH)D in healthy adults.
We conducted an 8-wk winter RCT in adults aged 45-70 y (n = 55) who were stratified into 3 groups and were requested to consume ≤2 eggs/wk (control group, in which status was expected to decline), 7 vitamin D3-enhanced eggs/wk, or seven 25(OH)D3-enhanced eggs/wk. Serum 25(OH)D was the primary outcome.
Although there was no significant difference (P > 0.1; ANOVA) in the mean preintervention serum 25(OH)D in the 3 groups, it was ∼7-8 nmol/L lower in the control group than in the 2 groups who consumed vitamin D-enhanced eggs. With the use of an ANCOVA, in which baseline 25(OH)D was accounted for, vitamin D3-egg and 25(OH)D3-egg groups were shown to have had significantly higher (P ≤ 0.005) postintervention serum 25(OH)D than in the control group. With the use of a within-group analysis, it was shown that, although serum 25(OH)D in the control group significantly decreased over winter (mean ± SD: -6.4 ± 6.7 nmol/L; P = 0.001), there was no change in the 2 groups who consumed vitamin D-enhanced eggs (P > 0.1 for both).
Weekly consumption of 7 vitamin D-enhanced eggs has an important impact on winter vitamin D status in adults. This trial was registered at clinicaltrials.gov as NCT02678364.
尽管众多动物研究已经阐明母鸡饮食中额外添加维生素D对所产鸡蛋维生素D含量的影响，但据我们所知，食用此类鸡蛋对健康个体维生素D状态的影响尚未得到测试。
我们进行了一项随机对照试验（RCT），以研究食用维生素D强化蛋（通过以饲料中合法允许的最大浓度的维生素D3或血清25-羟基维生素D [25(OH)D3] 喂养母鸡生产）对健康成年人冬季血清25(OH)D的影响。
我们对45至70岁的成年人（n = 55）进行了一项为期8周的冬季RCT，这些成年人被分为3组，并被要求每周食用≤2个鸡蛋（对照组，预计其维生素D状态会下降）、每周7个维生素D3强化蛋或每周7个25(OH)D3强化蛋。血清25(OH)D是主要结局指标。
尽管3组干预前血清25(OH)D的均值无显著差异（P > 0.1；方差分析），但对照组的血清25(OH)D均值比食用维生素D强化蛋的两组低约7 - 8 nmol/L。使用协方差分析（其中考虑了基线25(OH)D），结果显示维生素D3强化蛋组和25(OH)D3强化蛋组干预后的血清25(OH)D显著高于对照组（P ≤ 0.005）。使用组内分析表明，尽管对照组的血清25(OH)D在冬季显著下降（均值 ± 标准差：-6.4 ± 6.7 nmol/L；P = 0.001），但食用维生素D强化蛋的两组无变化（两组P均> 0.1）。
每周食用7个维生素D强化蛋对成年人冬季维生素D状态有重要影响。该试验已在clinicaltrials.gov上注册，注册号为NCT02678364。
