食用三文鱼制品对秋季年轻白种女性维生素 D 状况的影响——随机 8 周饮食 VISA 2（三文鱼中的维生素 D 第 2 部分）干预研究。

Effect of Consuming Salmon Products on Vitamin D Status of Young Caucasian Women in Autumn-A Randomized 8-Week Dietary VISA 2 (Vitamin D in Salmon Part 2) Intervention Study.

机构信息

Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland.

Department of Food Market and Consumer Research, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland.

出版信息

Nutrients. 2024 Oct 21;16(20):3565. doi: 10.3390/nu16203565.

DOI:10.3390/nu16203565

PMID:39458558

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11510608/

Abstract

BACKGROUND/OBJECTIVES: Young women are often at risk of vitamin D deficiency, while fatty fish can provide significant amounts of it, which is especially important when no vitamin D skin synthesis is possible due to limited sunshine exposure. This study aimed to analyze the impact of increasing the intake of salmon in various forms (smoked salmon, salmon sausages) on vitamin D status of young women in autumn.

METHODS

The 8-week intervention involved 120 non-obese women, aged 20-25 years. Participants were randomly assigned to one of three groups: smoked salmon (25 g/day), salmon sausage (100 g/day), or a control group. Both intervention products provided approximately 5 µg of vitamin D daily. Serum concentrations of 25(OH)D as well as vitamin D intakes were assessed pre-, mid-, and post-intervention.

RESULTS

The median vitamin D intake at baseline was 2.7-3.4 µg/day and did not differ between the groups ( > 0.05), while during the intervention, it was highest in the smoked salmon group ( < 0.001) and amounted to 7.3 µg/day. While all groups experienced a decrease in 25(OH)D serum concentrations, the decrease was significantly smaller in the salmon sausage group compared to the control group (-4.3 vs. -15.0 nmol/L, < 0.05), and no significant difference was observed between the smoked salmon and control group after 8 weeks ( > 0.05). Moreover, in the salmon sausage group, the intervention was more effective among participants with an inadequate vitamin D status at baseline (25(OH)D change after the intervention: -3.0 vs. -5.4 nmol/L, < 0.05; inadequate vs. adequate baseline vitamin D status).

CONCLUSIONS

Increasing the intake of salmon, and hence of vitamin D, was not enough to maintain the vitamin D status of young women in autumn. It seems that other, not-yet-fully-understood factors, may influence vitamin D absorption and/or metabolism, thereby affecting the outcomes of such interventions indicating that further research is needed. Nevertheless, it may be concluded that increasing salmon sausage intake might aid slow down the natural decline of 25(OH)D in young women in autumn.

摘要

背景/目的：年轻女性往往有维生素 D 缺乏的风险，而高脂肪鱼类可以提供大量的维生素 D，这在由于有限的阳光照射而无法进行维生素 D 皮肤合成时尤为重要。本研究旨在分析增加各种形式（熏三文鱼、三文鱼香肠）三文鱼摄入量对秋季年轻女性维生素 D 状况的影响。

方法

为期 8 周的干预涉及 120 名非肥胖女性，年龄在 20-25 岁之间。参与者被随机分配到以下三组之一：熏三文鱼（每天 25 克）、三文鱼香肠（每天 100 克）或对照组。两种干预产品每天提供约 5 微克的维生素 D。在干预前、中期和后期评估血清 25（OH）D 浓度和维生素 D 摄入量。

结果

基线时维生素 D 摄入量中位数为 2.7-3.4 微克/天，且组间无差异（>0.05），而在干预期间，熏三文鱼组最高（<0.001），达 7.3 微克/天。虽然所有组的血清 25（OH）D 浓度均下降，但三文鱼香肠组的下降幅度明显小于对照组（-4.3 与-15.0 nmol/L，<0.05），且 8 周后与对照组无显著差异（>0.05）。此外，在三文鱼香肠组中，对于基线维生素 D 状况不足的参与者，干预更为有效（干预后 25（OH）D 变化：-3.0 与-5.4 nmol/L，<0.05；基线维生素 D 状况不足与充足）。

结论

增加三文鱼的摄入量，从而增加维生素 D 的摄入量，不足以维持秋季年轻女性的维生素 D 状况。似乎还有其他尚未完全了解的因素可能会影响维生素 D 的吸收和/或代谢，从而影响此类干预的结果，这表明需要进一步研究。然而，可以得出结论，增加三文鱼香肠的摄入量可能有助于减缓秋季年轻女性 25（OH）D 的自然下降。