Effect of vitamin D-fortified eggs on nutritional status of vitamin D in healthy subjects

The nutrient status of vitamin D in human is evaluated on the basis of the 25(OH)D concentration in plasma. Therefore, after taking the vitamin D-fortified eggs, the 25(OH)D concentrations in plasma of healthy subjects were determined. Twelve healthy male volunteers, aged of 25 years to 38 years, were equally divided into two groups : one group was administrated with vitamin D-fortified eggs and the other administrated with vitamin D tablets. Fifty grams of omelet containing 9.70 mu g of vitamin D-2 and 1.05 mu g of vitamin D-3 prepared from vitamin D-fortified eggs was supplied for 15 days. While a tablet containing 10.83 mu g of vitamin D-2 was supplied for 15 days. 25(OH)D-2 was not initially detected in plasma but was detected in both groups at the end of the feeding period, Thus, it was suggested that vitamin Da in the eggs was absorbed in the body and then transformed to 25(OH)D-2. Whole 25(OH)D concentrations in both groups increased, and 25(OH)D-2 occupied around 20% in total 25(OH)D. These results suggested that vitamin D-fortified eggs contributed to improving the nutritional status of vitamin D in healthy subjects as vitamin D tablets did.