Effect of eight-week vitamin D3-Fortified fruit juice on the recovery of iron status in childbearing-aged women with marginally low iron stores
Year: 2024
Type: dissertation
Study designs: Randomized Controlled Trial, Clinical Trial
Abstract: Vitamin D deficiency (VDD) is associated with anaemia risk, indicating its potential impact on erythropoiesis and iron balance. Limited research exists on vitamin D fortification’s effects on iron status, as studies have primarily focused on supplements. This double-blind, randomised controlled trial (RCT) was carried out to investigate the effect of daily consumption of 4000 IU (100 µg) vitamin D3-fortified fruit juice for 8 weeks on vitamin D and iron status biomarkers in low iron stores women (serum ferritin 20 µg/L) in Selangor and Kuala Lumpur. Participants who were healthy, nonpregnant/lactating, and between the age of 18-40 years were included in the study, excluding those who had donated blood within 6 months prior, regularly consumed nutritional supplements, or had a history of gastrointestinal/iron metabolic disorders. A total of 45 participants with mean ± SD aged of 25.3 ± 4.6 years were randomly assigned to receive either vitamin D3-fortified fruit juice (n=22) or a placebo (n=23). Measurements of 25-hydroxyvitamin D (25(OH)D), serum ferritin, high sensitivity Creactive protein (hs-CRP), and full blood counts (FBC) indices concentrations were collected at baseline, interim, and post-intervention. A mixed-model repeated measures analysis of variance (ANOVA) was used to analyse the intervention effect. Six participants dropped out before completing the study, resulting in a 13% attrition rate. After 8 weeks, the intervention group demonstrated significant improvements in 25(OH)D and serum ferritin concentrations following daily consumption of vitamin D3-fortified fruit juice compared to the placebo group. There were significant changes between the baseline and post-intervention in 25(OH)D (Δ 76.42 ± 30.15 nmol/L vs Δ -1.19 ± 10.72 nmol/L, p=0.001) and serum ferritin concentrations (Δ 2.20 ± 4.16 ug/L vs Δ -0.32 ± 3.44 ug/L, p=0.048) in the intervention group, compared to the placebo group. However, the intervention did not yield significant effects on other iron status biomarkers. In our study, 8 weeks of daily supplementation with vitamin D3-fortified fruit juice improved 25(OH)D and iron stores in low iron stores women, as indicated by increased serum ferritin concentration. The baseline concentrations of vitamin D and iron status biomarkers were reported to have no effects on the intervention however, there is a moderate significant linear association observed between the mean changes of 25(OH)D and ferritin concentrations (r=0.378, p=0.017). Vitamin D-fortified foods may serve as a promising strategy to combat coexisting micronutrient deficiencies, providing a comprehensive approach to enhance nutritional well-being, particularly among populations at risk for ID. Further research is needed to evaluate safety, efficacy, feasibility, and optimal food choices for fortification in diverse populations.
Author: Suhaimi, Nursyafiqah Aqilah
Language: English
Subfield: Hematology
Field: Medicine
Domain: Health Sciences
Open Access status: green
OpenAlex ID: W7167751185