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Is vitamin D fortification of dairy products effective for improving vitamin D status? A systematic review and meta-analysis of randomised controlled trials

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Wong, C. L., Givens, D. I., Turpeinen, A. M., Liu, X. and Guo, J. (2025) Is vitamin D fortification of dairy products effective for improving vitamin D status? A systematic review and meta-analysis of randomised controlled trials. Nutrients, 17 (23). 3757. ISSN 2072-6643 doi: 10.3390/nu17233757

Abstract/Summary

Given the suboptimal vitamin D intake and status among the United Kingdom population, the Scientific Advisory Committee on Nutrition is seeking suitable food vehicles for vitamin D fortification. Thus, this study aimed to examine the efficacy of vitamin D-fortified dairy products in improving serum 25-hydroxyvitamin D [25(OH)D] concentration using data from randomised controlled trials (RCTs). Methods: PubMed, Embase, and Web of Science were searched from inception until October 2024. Studies were included if they were RCTs with intervention groups administered vitamin D-fortified dairy products and control groups administered unfortified dairy products, as well as examining the effects on serum 25(OH)D concentration. Results: There were 35 RCTs eligible for inclusion, involving 4965 participants (intervention: 2526; control: 2439). The results showed that serum 25(OH)D concentrations were significantly increased by vitamin D3-fortified milk/milk powder (n = 15, mean difference (MD): 18.31 nmol/L, 95% confidence interval (CI): 13.30–23.33 nmol/L, I2 = 95%), vitamin D3-fortified yoghurt/yoghurt drinks (n = 11, MD: 26.22 nmol/L, 95% CI: 18.67–33.77 nmol/L, I2 = 97%), vitamin D2-fortified milk/milk powder (n = 3, MD: 11.61 nmol/L, 95% CI: 9.31–13.91 nmol/L, I2 = 0%), vitamin D-fortified (type not specified) milk/milk powder (n = 8, MD: 13.59 nmol/L, 95% CI: 8.54–18.64, I2 = 98%), and vitamin D-fortified (type not specified) yoghurt/yoghurt drinks (n = 4, MD: 27.74 nmol/L, 95% CI: 16.83–38.64 nmol/L, I2 = 91%), but insignificantly increased by vitamin D3-fortified cheese (n = 5, MD: 16.78 nmol/L, 95% CI: −3.61–37.16, I2 = 99%). However, the results of vitamin D3-fortified cheese became significant when leave-one-out analysis was performed by omitting one RCT (MD: 24.13 nmol/L, 95% CI: 4.69–43.58, I2 = 90%).

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Additional Information Supporting information can be downloaded at https://www. mdpi.com/article/10.3390/nu17233757/s1
Item Type Article
URI https://centaur.reading.ac.uk/id/eprint/127320
Identification Number/DOI 10.3390/nu17233757
Refereed Yes
Divisions Interdisciplinary Research Centres (IDRCs) > Institute for Food, Nutrition and Health (IFNH)
Uncontrolled Keywords cheese; dairy; fortification; milk; vitamin D; vitamin D deficiency; yoghurt
Additional Information Supporting information can be downloaded at https://www. mdpi.com/article/10.3390/nu17233757/s1
Publisher MDPI
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