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Journal of the International Society of Sports Nutrition

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Open Access 01-12-2020 | Research article

Assessing the impact of a mushroom-derived food ingredient on vitamin D levels in healthy volunteers

Authors: Jorge Marques Pinto, Viviane Merzbach, Ashley G. B. Willmott, Jose Antonio, Justin Roberts

Published in: Journal of the International Society of Sports Nutrition | Issue 1/2020

Abstract

Background

Prevalence of vitamin D insufficiency/deficiency has been noted in athletic populations, although less is known about recreationally active individuals. Biofortification of natural food sources (e.g. UV radiated mushrooms) may support vitamin D status and is therefore of current scientific and commercial interest. The aim of this study was to assess the impact of a mushroom-derived food ingredient on vitamin D status in recreationally active, healthy volunteers.

Methods

Twenty-eight participants were randomly assigned to either: 25 μg (1000 IU) encapsulated natural mushroom-derived vitamin D₂; matched-dose encapsulated vitamin D₃ or placebo (PL) for 12 weeks. Venous blood samples were collected at baseline, week 6 and 12 for analysis of serum 25(OH)D₂ and 25(OH)D₃ using liquid chromatography mass spectrometry. Habitual dietary intake and activity were monitored across the intervention.

Results

Vitamin D status (25(OH)D_TOTAL) was significantly increased with vitamin D₃ supplementation from 46.1 ± 5.3 nmol·L^− 1 to 88.0 ± 8.6 nmol·L^− 1 (p < 0.0001) across the intervention, coupled with an expected rise in 25(OH)D₃ concentrations from 38.8 ± 5.2 nmol·L^− 1 to 82.0 ± 7.9 nmol·L^− 1 (p < 0.0001). In contrast, D₂ supplementation increased 25(OH)D₂ by + 347% (7.0 ± 1.1 nmol·L^− 1 to 31.4 ± 2.1 nmol·L^− 1, p < 0.0001), but resulted in a − 42% reduction in 25(OH)D₃ by week 6 (p = 0.001). A net + 14% increase in 25(OH)D_TOTAL was established with D₂ supplementation by week 12 (p > 0.05), which was not statistically different to D₃. Vitamin D status was maintained with PL, following an initial − 15% reduction by week 6 (p ≤ 0.046 compared to both supplement groups).

Conclusions

The use of a UV radiated mushroom food ingredient was effective in maintaining 25(OH)D_TOTAL in healthy, recreationally active volunteers. This may offer an adjunct strategy in supporting vitamin D intake. However, consistent with the literature, the use of vitamin D₃ supplementation likely offers benefits when acute elevation in vitamin D status is warranted.

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Title: Assessing the impact of a mushroom-derived food ingredient on vitamin D levels in healthy volunteers
Authors: Jorge Marques Pinto
Viviane Merzbach
Ashley G. B. Willmott
Jose Antonio
Justin Roberts
Publication date: 01-12-2020
Publisher: BioMed Central
Published in: Journal of the International Society of Sports Nutrition / Issue 1/2020
Electronic ISSN: 1550-2783
DOI: https://doi.org/10.1186/s12970-020-00387-0

Keynote webinar | Spotlight on medication adherence

Springer Medicine

Assessing the impact of a mushroom-derived food ingredient on vitamin D levels in healthy volunteers

Abstract

Background

Methods

Results

Conclusions

Keynote webinar | Spotlight on medication adherence

Springer Medicine

Abstract

Background

Methods

Results

Conclusions

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