Bioavailability of vitamin D biofortified pork meat: results of an acute human crossover study in healthy adults

Abstract

Vitamin D intakes are concerningly low. Food-based strategies are urgently warranted to increase vitamin D intakes and subsequently improve 25-hydroxyvitamin D (25(OH)D) concentrations. This acute randomised three-way crossover study investigated the efficacy of vitamin D biofortified pork derived from pigs exposed to UVB light to increase serum 25(OH)D₃ concentrations, compared to a dose-matched vitamin D₃ supplement and control pork in adults (n = 14). Blood samples were obtained at baseline and then 1.5, 3, 6, 9 and 24 h postprandially. There was a significant effect of time (p < 0.01) and a significant treatment*time interaction (p < 0.05). UV pork and supplement significantly increased within-group serum 25(OH)D₃ concentrations over timepoints (p < 0.05) (max. change 0.9 nmol/L (2.2%) UV pork, 1.5 nmol/L (3.5%) supplement, 0.7 nmol/L (1.9%) control). Vitamin D biofortified pork modestly increased 25(OH)D₃ concentrations and produced a similar response pattern as a dose-matched vitamin D supplement, but biofortification protocols should be further optimised to ensure differentiation from standard pork.

Keywords:

• 25(OH)D₃
• vitamin D status
• RCT
• biofortification
• bioaddition
• pigs

Acknowledgements

The authors wish to thank Richard Little, David Lyttle and Sloane Browne from AFBI Hillsborough for their commitment to animal care and management. Gratitude is also expressed to Dr Sara Dobbin and Laura Beggan for their assistance with laboratory analysis, as well as Massimiliano Fontana and Maria Wesolowska for their help with the practical running of the human intervention.

Authors’ contributions

The author responsibilities were as follows: H.R.N., C.I.R.G., E.J.M, W.C.M and L.K.P designed the research. H.R.N, R.M., M.M.S., D.C., R.M., R.L. and A.W. conducted the research. H.R.N. analysed the data and prepared the manuscript. All authors were involved in interpreting the results, and all read and approved the final manuscript.

Disclosure statement

No potential conflict of interest was reported by the author(s). E. J. McDonald and R. McMurray are employed by Devenish Nutrition Limited who provided funding towards this work.

Data availability statement

Due to the nature of this research, participants of this study did not agree for their data to be shared publicly, so supporting data is not available.

Additional information

Funding

This work was funded as part of a Department for the Economy (DfE) Co-operative Awards in Science and Technology (CAST) PhD studentship, supported by Devenish Nutrition Limited.