Type of Fat With Vitamin D Is Important


This abstract below looked at the absorption of Vitamin D as it relates to the type of fats we consume.  It also only studied people 65 and older so we can only conclude this applies to seniors, however we can make an assumption that it may apply to everyone.   The bottom line is that you don’t want to take Vitamin D with say just some fish oils.  You need some good fat.   Olive oil, sesame oil, coconut, avocado would be great fats to have with Vitamin D.

This is important to know as I some people will just take a vitamin D with a fish oil in the morning.   The absorption will be much lower this way than taken with a complete meal.

J Clin Endocrinol Metab. 2011 Oct;96(10):3170-4. Epub 2011 Aug 3.

Type of dietary fat is associated with the 25-hydroxyvitamin D3 increment in response to vitamin D supplementation.

Source

Bone Metabolism Laboratory, Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging at Tufts University, Boston, Massachusetts 02111, USA.

Abstract

CONTEXT:

Mono- and polyunsaturated fats may have opposing effects on vitamin D absorption.

OBJECTIVE:

The purpose of this study was to determine whether intakes of different dietary fats are associated with the increase in serum 25-hydroxyvitamin D (25OHD) after supplementation with vitamin D(3).

DESIGN, SETTING, AND PARTICIPANTS:

This analysis was conducted in the active treatment arm of a randomized, double-blind, placebo-controlled trial of vitamin D and calcium supplementation to prevent bone loss and fracture. Subjects included 152 healthy men and women age 65 and older who were assigned to 700 IU/d vitamin D(3) and 500 mg/d calcium. Intakes of monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), and saturated fatty acids (SFA) were estimated by food frequency questionnaire.

MAIN OUTCOME MEASURE:

The change in plasma 25OHD during 2 yr vitamin D and calcium supplementation was assessed.

RESULTS:

The change in plasma 25OHD (nanograms per milliliter) during vitamin D supplementation was positively associated with MUFA, (? = 0.94; P = 0.016), negatively associated with PUFA, (? = -0.93; P = 0.038), and positively associated with the MUFA/PUFA ratio (? = 6.46; P = 0.014).

CONCLUSION:

The fat composition of the diet may influence the 25OHD response to supplemental vitamin D(3). Diets rich in MUFA may improve and those rich in PUFA may reduce the effectiveness of vitamin D(3) supplements in healthy older adults. More studies are needed to confirm these findings.

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