Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Rua do Campo Alegre, 4150-180 Porto, Portugal.
Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Rua do Campo Alegre, 4150-180 Porto, Portugal; CINTESIS, Center for Health Technology and Services Research (CINTESIS). Rua Dr. Plácido da Costa, 4200-450 Porto, Portugal.
Food Chem. 2022 Mar 15;372:131325. doi: 10.1016/j.foodchem.2021.131325. Epub 2021 Oct 6.
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.
强化维生素 D 的面包已被提议作为增加这种营养素的日常平均摄入量和血清水平的策略。本综述旨在汇集关于强化维生素 D 的面包的不同类型的科学文章。用于研究的数据库是 PUBMED、WEB of SCIENCE 和 SCOPUS；所有原始索引研究均以英文撰写，发表时间为 2000 年 1 月至 2021 年 3 月。确定了三个重要方面：i）强化的理论模型；ii）强化面包的稳定性、生物利用度和生物可利用性研究；iii）强化面包的临床效果。本综述表明，强化维生素 D 的面包是一种有前途的强化策略效果的载体，可导致血清 25(OH)D 浓度增加和甲状旁腺激素降低。然而，仍需要进一步的研究来阐明这种强化策略在预防/治疗维生素 D 缺乏症方面的效果和有效性。
