Table 2

Biochemical values and BMD changes before vitamin D bread consumption, at baseline of follow-up study (after 12 mo of vitamin D bread consumption) and after 12 and 36 months the supplementation with vitamin D was discontinued
Parameter Vitamin D bread consumption (-12 mo) Baseline of follow-up study (0 month) 12 month follow-up 36-month follow-up P-value1 P-value2 P-value3
Serum calcium (Normal: 2.15-2.55 mmol/L) 2.30 ± 0.14 2.31 ± 0.13 2.26 ± 0.13 2.29 ± 0.15 0.18 0.49 0.07
Serum 25(OH)D (Sufficiency: 50-125 nmol/l) 29.8 ± 9.3 127.3 ± 37.8 64.9 ± 24.8 28.0 ± 15.0 <0.001 <0.001 <0.001
Serum PTH (Normal: 16-62 pg/ml) 60.2 ± 42.6 18.8 ± 15.6 46.7 ± 21.2 48.4 ± 18.4 <0.001 <0.001 <0.001
Lumbar spine BMD (g/cm2) 0.825 ± 0.113 0.858 ± 0.134 0.855 ± 0.146 0.867 ± 0.142 0.81 0.32 0.65
Total hip BMD (g/cm2) 0.736 ± 0.128 0.927 ± 0.130 0.913 ± 0.130 0.907 ± 0.121 0.02 0.02 0.14

N = 23, Data expressed in mean ± SD.

1Student’s t test for paired data (baseline vs. 12 month follow-up).

2Student’s t test for paired data (baseline vs. 36 month follow-up).

3Repeated-measures ANOVA. The interaction effect between sex and age was not statistically significant for any variable. There was a statistically significant main effect for age on 25(OH)D (F = 4.69, p = 0.007, partial eta squared = 0.92) and for gender on total hip BMD (F = 7.08, p = 0.05, partial eta squared = 0.59).

Mocanu and Vieth

Mocanu and Vieth Nutrition Journal 2013 12:137   doi:10.1186/1475-2891-12-137

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