Research published in the Journal of Medicinal Food (2014 May;17(5): 625-31) looked at the effect fortifying bread with vitamin D had on nursing home residents between the ages of 58 and 89 years. The subjects of the study were tested to have low serum vitamin D (less than 50 nM). They were given a bun that was fortified with 100 mcg. of vitamin D3 each day for one year.
At the end of the year of supplementation, all of the subjects had improved vitamin D status (to more than 75 nM) and the subjects experienced less pain, more activity and a general improvement in the quality of life. The authors stated, “Nursing home patients realized significant positive quality of life changes due to the fortified bread supplementation, however to ensure the serum concentrations of 25(OH)D recommended by medical groups for bone- and general-health in the older nursing residents, the practical experience shows that much higher amounts of vitamin D3 are required. Fortification of bread and cereals is a feasible way to improve vitamin D nutrition.” Other research has shown vitamin D deficiency to be associated with pain. Vitamin D may also reduce the number of times elderly patients fall.
