Research published in Journal of Medicinal Food (May 2014; Volume 17, Issue 5, Pages 625–631) examined the effects of vitamin D–fortified bread in nursing home residents between the ages of 58 and 89. All participants were found to have low serum vitamin D levels at baseline, defined as less than 50 nmol/L.
Participants received a daily bun fortified with 100 micrograms (4,000 IU) of vitamin D₃ for one year. At the end of the intervention, all subjects showed improved vitamin D status, with serum levels rising above 75 nmol/L. In addition, participants reported less pain, increased activity, and overall improvements in quality of life.
The authors concluded, “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 older nursing residents, 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.
