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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

From: Three-year follow-up of serum 25-hydroxyvitamin D, parathyroid hormone, and bone mineral density in nursing home residents who had received 12 months of daily bread fortification with 125 μg of vitamin D3

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

  1. N = 23, Data expressed in mean ± SD.
  2. 1Student’s t test for paired data (baseline vs. 12 month follow-up).
  3. 2Student’s t test for paired data (baseline vs. 36 month follow-up).
  4. 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).