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Fortification of yogurts with vitamin D and calcium enhances the inhibition of serum parathyroid hormone and bone resorption markers: A double blind randomized controlled trial in women over 60 living in a community dwelling home

Bonjour, Jean-Philippe ; Benoit, V. ; Atkin, S. ; Walrand, S.

In: The journal of nutrition, health & aging, 2015, vol. 19, no. 5, p. 563-569

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    Titre
    • Fortification of yogurts with vitamin D and calcium enhances the inhibition of serum parathyroid hormone and bone resorption markers: A double blind randomized controlled trial in women over 60 living in a community dwelling home
    Auteur
    • Bonjour, Jean-Philippe. Division of Bone Diseases, Geneva University Hospitals and Faculty of Medicine, Rue Gabrielle Perret-Gentil 4, CH-1211, Geneva 14, Switzerland
    • Benoit, V.. Groupe de Recherche Nutritionnelle, Yoplait, 150 rue Gallieni, 92641, Boulogne, France
    • Atkin, S.. Diabetes and endocrinology research Centre, 220 - 236 Anlaby Road, HU3 2RW, Hull, England
    • Walrand, S.. UMR 1019, Centre de Recherche de Clermont-Theix-Lyon, Clermont Ferrand, France
    Type de document
    • Postprint
    Langue
    • Inglese
    Publié dans
    • The journal of nutrition, health & aging, 2015, vol. 19, no. 5, p. 563-569. Springer Paris
    Autre version électronique
    Identifiant OAI-PMH
    • oai:doc.rero.ch:332634
    Summary
    Objective: To evaluate whether fortification of yogurts with vitamin D and calcium exerts an additional lowering effect on serum parathyroid hormone (PTH) and bone resorption markers (BRM) as compared to iso-caloric and iso-protein dairy products in aged white women at risk of fragility fractures. Design: A randomized double-blind controlled trial. Setting: A community dwelling home. Participants: Forty-eight women over 60 years (mean age 73.4). Intervention: Consumption during 84 days of two 125 g servings of either vitamin D and calcium-fortified yogurts (FY) at supplemental levels of 10 µg vitamin D3/d and 520 mg/d of calcium (total=800 mg/d), or non fortified control yogurts (CY) providing 280 mg/d of calcium. Measurements: Serum changes from baseline (D0) to D28, D56 and D84 in 25OHD, PTH and in two BRM: Tartrate-resistant-acid-phosphatase-isoform-5b (TRAP5b) and carboxy-terminal-cross-linked-telopeptide of type-I-collagen (CTX). Results: The 10 years risk of major and hip fractures were 13.1 and 5.0%, and 12.9 and 4.2 %, in FY and CY groups, respectively. From D0 to D84, serum 25OHD increased (mean±SE) from 34.3±2.4 to 56.3±2.4 nmol/L in FY (n=24) and from 35.0±2.5 to 41.3±3.0 nmol/L in CY (n=24), (P=0.00001). The corresponding changes in PTH were from 64.1±5.1 to 47.4±3.8 ng/L in FY and from 63.5±4.6 to 60.7±4.2 ng/L in CY (P=0.0011). After D84, TRAP5b was reduced significantly (P=0.0228) and CTX fell though not significantly (P=0.0773) in FY compared to CY. Conclusion: This trial in aged white women living in a community dwelling home at risk for osteoporotic fractures confirms that fortification of dairy products with vitamin D3 and calcium should provide a greater prevention of secondary hyperparathyroidism and accelerated bone resorption as compared to non-fortified equivalent foods.