VITAMIN D DEFICIENCY AS A NATIONAL PROBLEM CAN BE ALLEVIATED BY FORTIFIED YOGURT: A RANDOMIZED CLINICAL TRIAL

Background and Aim: Vitamin D deficiency is one of the major public health problems. The purpose of this study was to evaluate the effect of vitamin D Fortified yogurt on serum levels 25 (OH) D3 and its comparison with the effect of oral vitamin D supplementation on serum levels 25 (OH) D3. Methods: This study was performed on 90 pre-diabetes subjects in three groups: vitamin D fortified yogurt group, plain yogurt group and the oral supplement group. The study variables were evaluated at the beginning and the end of the intervention. Results: The mean serum level 25(OH) D3 was increased in the fortified yogurt group of 18.15 ± 13.47 ng / ml to 30.79 ± 12 ng / ml (p <0.001) and in the oral supplement group of 18.73 ± 12.12 ng / ml to 33.33 ± 18.08 ng / ml (p <0.001), but no significant change was observed in the plain yogurt group. Also, there was no significant difference in mean serum level 25(OH) D3 changes between fortified yogurt group and oral supplement group (p = 0.94). Conclusion: Fortification of major food stuff such as yogurt can be a convenient and cost-effective solution to improve the intake of vitamin D in different population groups especially those at risk for vitamin D deficiency.

کلیدواژه ها:

Vitamin D fortified Yogurt ، Vitamin D Deficiency ، Vitamin D Supplement ، Pre-diabetes ، Iran