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KMID : 1161420140170050625
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Journal of Medicinal Food
2014 Volume.17 No. 5 p.625 ~ p.631
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Vitamin D Fortified Bread Improves Pain and Physical Function Domains of Quality of Life in Nursing Home Residents
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Costan Anca Roxana
Vulpoi Carmen
Mocanu Veronica
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Abstract
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Nursing home residents have severe vitamin D deficiency and increased risk of falls and fractures. These individuals may need 125?μg of vitamin D3 to achieve desirable 25-hydroxyvitamin D [25(OH)D] concentrations to improve overall health. We evaluated health-related quality of life (HRQoL) in 45 nursing home residents (28 women and 17 men, aged 58?89 years) with 25(OH)D concentrations <50?nM who consumed daily one bun that had been fortified with 125?μg vitamin D3. The Romanian version of Questionnaire of the European Foundation for Osteoporosis (QUALEFFO-41) was applied at baseline and after 12 months. Data were analyzed using repeated measures analyses of variance (ANOVA). After one year supplementation, serum 25(OH)D reached optimal status (>75?nM) and bone health has improved significantly. Nursing home residents who consumed daily bread fortified with 125?μg vitamin D3 reported significant (P=.02 for the effect of time) improvement in HRQoL (total score of QUALEFFO-41). The interaction time x treatment was also statistically significant on pain (P=.04), daily activities (P=.02), and locomotion (P=.04). To ensure the serum concentrations of 25(OH)D recommended by medical groups for bone- and general-health in the older nursing residents, the practical experience shows that much higher amounts of vitamin D3 are required. Fortification of bread and cereals is a feasible way to improve vitamin D nutrition.
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KEYWORD
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bread fortification, nursing home resident, pain, quality of life, vertebral fracture, vitamin D deficiency, vitamin D fortification
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