Potential of Vitamin D Food Fortification in Prevention of Cancer Deaths—A Modeling Study

Meta-analyses of randomized controlled trials (RCTs) have estimated a 13% reduction of cancer mortality by vitamin D supplementation among older adults. We evaluated if and to what extent similar effects might be expected from vitamin D fortification of foods. We reviewed the literature on RCTs asse...

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Autores principales:	Tobias Niedermaier, Thomas Gredner, Sabine Kuznia, Ben Schöttker, Ute Mons, Hermann Brenner
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	vitamin D fortification cancer mortality prevention review Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/d7ab1aae6168475aac449a3522fcf93a
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spelling	oai:doaj.org-article:d7ab1aae6168475aac449a3522fcf93a2021-11-25T18:35:49ZPotential of Vitamin D Food Fortification in Prevention of Cancer Deaths—A Modeling Study10.3390/nu131139862072-6643https://doaj.org/article/d7ab1aae6168475aac449a3522fcf93a2021-11-01T00:00:00Zhttps://www.mdpi.com/2072-6643/13/11/3986https://doaj.org/toc/2072-6643Meta-analyses of randomized controlled trials (RCTs) have estimated a 13% reduction of cancer mortality by vitamin D supplementation among older adults. We evaluated if and to what extent similar effects might be expected from vitamin D fortification of foods. We reviewed the literature on RCTs assessing the impact of vitamin D supplementation on cancer mortality, on increases of vitamin D levels by either supplementation or food fortification, and on costs of supplementation or fortification. Then, we derived expected effects on total cancer mortality and related costs and savings from potential implementation of vitamin D food fortification in Germany and compared the results to those for supplementation. In RCTs with vitamin D supplementation in average doses of 820–2000 IU per day, serum concentrations of 25-hydroxy-vitamin D increased by 15–30 nmol/L, respectively. Studies on food fortification found increases by 10–42 nmol/L, thus largely in the range of increases previously demonstrated by supplementation. Fortification is estimated to be considerably less expensive than supplementation. It might be similarly effective as supplementation in reducing cancer mortality and might even achieve such reduction at substantially larger net savings. Although vitamin D overdoses are unlikely in food fortification programs, implementation should be accompanied by a study monitoring the frequency of potentially occurring adverse effects by overdoses, such as hypercalcemia. Future studies on effectiveness of vitamin D supplementation and fortification are warranted.Tobias NiedermaierThomas GrednerSabine KuzniaBen SchöttkerUte MonsHermann BrennerMDPI AGarticlevitamin Dfortificationcancer mortalitypreventionreviewNutrition. Foods and food supplyTX341-641ENNutrients, Vol 13, Iss 3986, p 3986 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	vitamin D fortification cancer mortality prevention review Nutrition. Foods and food supply TX341-641
spellingShingle	vitamin D fortification cancer mortality prevention review Nutrition. Foods and food supply TX341-641 Tobias Niedermaier Thomas Gredner Sabine Kuznia Ben Schöttker Ute Mons Hermann Brenner Potential of Vitamin D Food Fortification in Prevention of Cancer Deaths—A Modeling Study
description	Meta-analyses of randomized controlled trials (RCTs) have estimated a 13% reduction of cancer mortality by vitamin D supplementation among older adults. We evaluated if and to what extent similar effects might be expected from vitamin D fortification of foods. We reviewed the literature on RCTs assessing the impact of vitamin D supplementation on cancer mortality, on increases of vitamin D levels by either supplementation or food fortification, and on costs of supplementation or fortification. Then, we derived expected effects on total cancer mortality and related costs and savings from potential implementation of vitamin D food fortification in Germany and compared the results to those for supplementation. In RCTs with vitamin D supplementation in average doses of 820–2000 IU per day, serum concentrations of 25-hydroxy-vitamin D increased by 15–30 nmol/L, respectively. Studies on food fortification found increases by 10–42 nmol/L, thus largely in the range of increases previously demonstrated by supplementation. Fortification is estimated to be considerably less expensive than supplementation. It might be similarly effective as supplementation in reducing cancer mortality and might even achieve such reduction at substantially larger net savings. Although vitamin D overdoses are unlikely in food fortification programs, implementation should be accompanied by a study monitoring the frequency of potentially occurring adverse effects by overdoses, such as hypercalcemia. Future studies on effectiveness of vitamin D supplementation and fortification are warranted.
format	article
author	Tobias Niedermaier Thomas Gredner Sabine Kuznia Ben Schöttker Ute Mons Hermann Brenner
author_facet	Tobias Niedermaier Thomas Gredner Sabine Kuznia Ben Schöttker Ute Mons Hermann Brenner
author_sort	Tobias Niedermaier
title	Potential of Vitamin D Food Fortification in Prevention of Cancer Deaths—A Modeling Study
title_short	Potential of Vitamin D Food Fortification in Prevention of Cancer Deaths—A Modeling Study
title_full	Potential of Vitamin D Food Fortification in Prevention of Cancer Deaths—A Modeling Study
title_fullStr	Potential of Vitamin D Food Fortification in Prevention of Cancer Deaths—A Modeling Study
title_full_unstemmed	Potential of Vitamin D Food Fortification in Prevention of Cancer Deaths—A Modeling Study
title_sort	potential of vitamin d food fortification in prevention of cancer deaths—a modeling study
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/d7ab1aae6168475aac449a3522fcf93a
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Potential of Vitamin D Food Fortification in Prevention of Cancer Deaths—A Modeling Study

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