Postprandial 25-hydroxyvitamin D response varies according to the lipid composition of a vitamin D3 fortified dairy drink

Figures & data

Figure 1. Flowchart of study progression.

Table 1. Nutritional composition of the dairy drinks and study meals.

	Energy (MJ)	Fat (g)	Carbohydrate (g)	Protein (g)
Non-lipid drink	0.3	0.0	11.8	5.5
Micelle drink	0.3	0.4	11.8	5.5
Olive oil drink	0.3	0.4	11.8	5.5
Fish oil drink	0.3	0.4	11.8	5.5
Breakfast	1.3	0.05	66.0	10.3
Lunch	2.0	1.8	102.9	14.3

Table 2. Baseline subject characteristics, including anthropometric measurements, serum profile and dietary intake.

	Total N = 12 Mean	SE	Males n = 7 Mean	SE	Females n = 5 Mean	SE	p Value
Age (y)	27.0	3.0	30.0	5.0	23.0	1.0	0.239
Weight (kg)	70.9	4.9	80.0	6.7	60.2	3.0	<0.001
Height (m)	1.7	0.1	1.8	0.1	1.6	0.1	0.001
BMI (kg/m^2)	24.1	1.2	25.4	1.9	22.5	1.2	<0.001
Glucose (mmol/L)	5.0	0.1	5.2	0.1	4.7	0.2	0.025
TC (mmol/L)	5.0	0.2	5.1	0.3	4.7	0.4	0.045
HDL (mmol/L)	1.6	0.1	1.6	0.2	1.5	0.1	0.131
LDL (mmol/L)	3.0	0.1	3.1	0.2	2.7	0.3	0.094
TG (mmol/L)	0.9	0.1	1.0	0.2	0.9	0.2	0.397
Protein (%)	19.7	2.4	23.0	3.4	15.0	1.7	0.097
Carbohydrate (%)	47.2	3.1	42.1	3.3	54.3	4.6	0.048
Fat (%)	32.7	2.0	34.2	2.5	30.6	3.2	0.394
Energy (MJ)	7.2	1.0	8.9	4.7	5.7	1.2	0.164
Sugars (g)	90.6	20.0	105.4	33.2	69.7	11.9	0.361
Saturated Fat (g)	28.6	8.4	36.8	13.8	17.0	2.7	0.359
MUFA (g)	20.7	2.2	23.8	3.3	16.5	1.1	0.371
PUFA (g)	9.2	1.2	9.9	1.8	8.3	1.4	0.956
Fibre (g)	19.8	2.0	18.8	1.7	21.2	4.4	0.495
Calcium (mg)	718.7	144.5	723.8	242.9	711.5	117.4	0.969
Vitamin D (µg)	2.0	0.8	3.0	1.2	0.5	0.2	0.352

Data presented as mean ± standard error.

GLM univariate ANCOVA and GLM repeated measures ANCOVA, controlling for percentage body fat and dietary energy intake (MJ, dietary data only), were used to explore differences between males and females and changes in repeated measurements across study visits.

p < 0.05 was considered statistically significant.

HDL: high density lipoprotein; LDL: low density lipoprotein; MUFA: monounsaturated fatty acid; PUFA: polyunsaturated fatty acid; TC: total cholesterol; TG: triglycerides.

Figure 2. Postprandial 25(OH)D response to the study drinks in vitamin D sufficient participants and insufficient participants. Values are mean ± SE.

Table 3. Postprandial change in 25(OH)D concentrations in response to study drinks in vitamin D sufficient and insufficient participants.

	Non-lipid		Micelle		Olive oil		Fish oil		GLM RM ANCOVA (p Value)
	n = 12		n = 12		n = 12		n = 12
	Mean	SE	Mean	SE	Mean	SE	Mean	SE	Drink	BL status	Drink*BL status
0h-peak
Sufficient	1.8	0.4	1.0	1.5	2.4	0.8	0.9	0.5	0.302	0.043	0.027
Insufficient	1.0	0.6	9.1	2.2	2.6	1.2	1.8	0.7
% change
Sufficient	3.4	0.9	1.4	4.1	3.8	1.8	1.3	1.3	0.379	0.005	<0.001
Insufficient	3.2	1.3	27.1	5.9	8.5	2.5	5.8	1.8
AUC (nmolxh/L)
Sufficient	225.9	16.3	216.2	13.7	263.7	16.1	245.2	14.8	0.191	0.004	0.194
Insufficient	57.3	5.4	63.2	6.8	60.8	5.1	37.4	5.3
iAUC (nmolxh/L)
Sufficient	1.3	0.4	0.7	1.0	1.6	0.7	1.4	0.4	0.638	0.071	0.002
Insufficient	0.5	0.6	6.2	1.4	2.0	1.0	1.9	0.5

Data presented as mean ± standard error.

GLM repeated measures (RM) ANCOVA, controlling for sex, explored differences in vitamin D measures between vitamin D sufficient (>50nmol/L) and insufficient (<50nmol/L) participants.

GLM ANCOVA, general linear model repeated measures analysis of covariance; SE, standard error; BL status, vitamin D status at baseline; AUC, area under curve; iAUC, incremental area under curve.

p < 0.05 was considered statistically significant.

Table 4. Baseline and postprandial serum cholecalciferol concentrations.

	Non-lipid			Micelle			Olive oil
	n	Mean	SE	n	Mean	SE	n	Mean	SE
Baseline (nmol/L)	1	12.0	0.0	1	5.8	0.0	4	7.4	0.9
6 hours (nmol/L)	2	9.7	0.9	1	9.7	0.0	3	9.4	0.9
8 hours (nmol/L)	2	6.3	0.8	1	5.7	0.0	3	10.0	0.9

Data presented as mean ± standard error.

n, number of samples above limit of detection at time point; SE, standard error.