Effects of vitamin D2-fortified bread v. supplementation with vitamin D2 or D3 on serum 25-hydroxyvitamin D metabolites: an 8-week randomised-controlled trial in young adult Finnish women.

What Was Tested

This randomized controlled trial looks at Vitamin D, K2, Magnesium and Zinc and Parathyroid Hormone (PTH 1-84).

The researchers investigated the bioavailability of D2 from UV-irradiated yeast present in bread in an 8-week randomised-controlled trial in healthy 20-37-year-old women (n 33) in Helsinki (60°N) during winter (February-April) 2014.

Who Took Part

By PubMed's age tags, the people studied were young adults and adults, women only.

How the Study Was Run

The researchers set it up as a randomized and placebo-controlled study.

The participants were allocated by chance, so the Vitamin D, K2, Magnesium and Zinc group and the comparison group should start out alike.

A placebo (an inactive look-alike) gave the Vitamin D, K2, Magnesium and Zinc group a baseline to be compared against.

Serum 25-hydroxyvitamin D2 (S-25(OH)D2) and serum 25-hydroxyvitamin D3 (S-25(OH)D3) concentrations were measured at baseline, midpoint and end point.

What Was Measured

Topics PubMed links to this paper include Biological Availability, Bread, Calcium, Cholecalciferol, Dietary Supplements, Ergocalciferols and Finland.

The authors tagged it with the keywords 25-Hydroxyvitamin D, 25-Hydroxyvitamin D2, 25-Hydroxyvitamin D3, Bioavailability, D2 vitamin D2 and D3 vitamin D3.

What This Means in Plain Language

The paper is a randomized and placebo-controlled study of Vitamin D, K2, Magnesium and Zinc and Parathyroid Hormone (PTH 1-84).

The publication is from 2016 (The British journal of nutrition), a journal based in England.

More context: the Vitamin D, K2, Magnesium and Zinc compound page and the Parathyroid Hormone (PTH 1-84) compound page, all human trials.