Background: To assess adherence to and preference for vitamin D substitution with different pharmaceutical forms and frequencies of administration.
Methods: A focus group of stakeholders aimed at preparing the design of an interventional, randomized, cross-over study with 2 × 2 groups obtaining monthly or weekly vitamin D products in liquid or solid form for 3 months each. Dosage corresponds to cumulated amount of recommended 800 IU daily (5.600 IU weekly / 24.000 IU monthly). Main inclusion criteria were a vitamin D serum value < 50 nmol/l and age ≥ 18 years. Primary endpoint was adherence, secondary endpoints were preferences and vitamin D serum levels.
Results: The focus group reached consensus for preference of a monthly administration of solid forms to adults. Full datasets were obtained from 97 participants. Adherence was significantly higher with monthly (79.5-100.0%) than weekly (66.4-98.1%) administration. Vitamin D levels increased significantly (p < 0.001) in all participants. An optimal value of > 75 nmol/l was achieved by 32% after 3 months and by 50% after 6 months. Preferred formulation was solid form (tablets, capsules) for 71% of participants, and preferred dosage frequency was monthly for 39% of participants.
Conclusions: Monthly oral vitamin D in solid form lead to the highest adherence, and is preferred by the participants. However, only one third of study participants achieved values in the optimal range of > 75 nmol/l cholecalciferol using weekly or monthly administration providing an average daily cholecalciferol dose of 800 IU.
Trial Registration: NCT03121593 | SNCTP000002251 . Registered 30. May 2017,. Prospectively registered.
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http://dx.doi.org/10.1186/s40360-020-00430-5 | DOI Listing |
Foods
January 2025
Area of Food Technology, Polytechnical Superior School of Zamora, Universidad de Salamanca, Avenida Requejo 33, 49022 Zamora, Spain.
Wheat germ is a byproduct of the cereal industry that contains high levels of protein, fiber, B vitamins, minerals, and other functional microcomponents. However, so far, few applications have been found in the meat industry despite the growing interest in replacing meat with vegetable proteins. Therefore, the use of wheat germ for the production of low-fat frankfurters was considered.
View Article and Find Full Text PDFFood Sci Anim Resour
January 2025
Department of Human Anatomy, Medical College of Qinghai University, Xining 810016, China.
Microalgae have garnered a considerable attention as a sustainable substitute as customary feed ingredients for poultry, predominantly due to their extraordinary nutritive profile and purposeful properties. These minuscule organisms are protein rich, retain an ample quantity of essential fatty acids, vitamins, minerals, and antioxidants, thus are capable of improving nutritive value of poultry diets. Microalgae comparatively delivers an outstanding source of protein containing substantial amount of innumerable bioactive complexes, omega-3 fatty acids in addition to the essential amino acids (methionine and lysine), crucial for optimal growth and development.
View Article and Find Full Text PDFJ Food Sci
January 2025
Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Indonesia.
Noodles are usually rich in carbohydrates but lack essential nutrients such as protein, fiber, vitamins, and minerals, potentially causing metabolic problems if consumed in the long term. This review explores strategies to improve the quality of noodles through substitution and fortification. Substitution is replacing the main ingredient with a more nutrient-dense alternative, such as sweet potato starch, which has been shown to improve the nutritional content of noodles, such as fiber and beta carotene.
View Article and Find Full Text PDFJ Microorg Control
January 2025
S&RA Center, LG H&H (LG Household & Healthcare).
With the rise of the clean beauty trend in the cosmetics and personal care industry, consumers' interest in cosmetic ingredients, especially preservatives, continues to grow. Paraben, previously the most used preservative in cosmetics, has been excluded from many products owing to its potential risks. Therefore, a movement to lower the content of various preservatives is ongoing.
View Article and Find Full Text PDFMolecules
December 2024
Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany.
Riboflavin analogs lacking one methyl group (7α or 8α) can still serve as a surrogate for riboflavin in riboflavin-deficient microorganisms or animals. The absence of both methyl groups at once completely abolishes this substitution capability. To elucidate the molecular mechanisms behind this phenomenon, we performed an adaptive laboratory evolution experiment (in triplicate) on an strain auxotrophic for riboflavin.
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