Vitamin D(2) from light-exposed edible mushrooms is safe, bioavailable and effectively supports bone growth in rats.
ABSTRACT Widespread poor vitamin D status, a health risk for bone disease, increases the need for new food sources of vitamin D. Light-exposed edible mushrooms synthesize vitamin D(2). Bioavailability, safety, and efficacy of high levels of vitamin D(2) from mushrooms to support bone health was established in chronically fed growing rats. INTRODUCTION: Poor vitamin D status from reduced sun exposure is made worse by limited access to vitamin D-containing foods. Exposing white button mushrooms to ultraviolet B (UVB) light markedly increases their vitamin D(2) content, creating a new food source of vitamin D. We used a growing rat model to determine safety, bioavailability, and efficacy in support of bone growth by vitamin D(2) from UVB-exposed mushrooms. METHODS: We fed 150 weanling female rats one of five diets for 10 weeks, all formulated on AIN-93 G. Control diets contained no mushrooms either with or without vitamin D(3). Other diets contained 2.5% and 5.0% of UVB-exposed or -unexposed mushrooms. Safety of the high levels of vitamin D(2) from mushrooms was assessed by animal growth and by Von Kossa staining for soft tissue calcification. Bioavailability was determined from changes in circulating levels of 25-hydroxyvitamin D [25(OH)D] and parathyroid hormone (PTH). Efficacy in support of bone growth was determined from measures of femur bending properties, size, mineralization, and microarchitecture. RESULTS: Diets containing 2.5% and 5.0% light-exposed mushrooms significantly raised 25(OH)D and suppressed PTH levels compared to control-fed rats or rats fed 5.0% mushroom unexposed to light. Microarchitecture and trabecular mineralization were only modestly higher in the light-treated mushroom-fed rats compared to the controls. Von Kossa staining revealed no soft tissue calcification despite very high plasma 25(OH)D. CONCLUSIONS: Vitamin D(2) from UVB-exposed mushrooms is bioavailable, safe, and functional in supporting bone growth and mineralization in a growing rat model without evidence of toxicity.
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ABSTRACT: The Mushroom Council convened the Mushrooms and Health Summit in Washington, DC, on 9-10 September 2013. The proceedings are synthesized in this article. Although mushrooms have long been regarded as health-promoting foods, research specific to their role in a healthful diet and in health promotion has advanced in the past decade. The earliest mushroom cultivation was documented in China, which remains among the top global mushroom producers, along with the United States, Italy, The Netherlands, and Poland. Although considered a vegetable in dietary advice, mushrooms are fungi, set apart by vitamin B-12 in very low quantity but in the same form found in meat, ergosterol converted with UV light to vitamin D2, and conjugated linoleic acid. Mushrooms are a rare source of ergothioneine as well as selenium, fiber, and several other vitamins and minerals. Some preclinical and clinical studies suggest impacts of mushrooms on cognition, weight management, oral health, and cancer risk. Preliminary evidence suggests that mushrooms may support healthy immune and inflammatory responses through interaction with the gut microbiota, enhancing development of adaptive immunity, and improved immune cell functionality. In addition to imparting direct nutritional and health benefits, analysis of U.S. food intake survey data reveals that mushrooms are associated with higher dietary quality. Also, early sensory research suggests that mushrooms blended with meats and lower sodium dishes are well liked and may help to reduce intakes of red meat and salt without compromising taste. As research progresses on the specific health effects of mushrooms, there is a need for effective communication efforts to leverage mushrooms to improve overall dietary quality.Journal of Nutrition 05/2014; 144(7). · 4.23 Impact Factor
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ABSTRACT: Background/Objectives:Based on the growing evidence of risk reduction from fresh fruit and vegetable consumption and an inverse relationship between serum 25-hydroxyvitamin D (25OHD) and the risk of type 2 diabetes (T2D), we determined the benefits of regularly consuming vitamin D-enriched mushrooms in a prediabetic cohort. Exposing edible mushrooms to ultraviolet B (UVB) light increases vitamin D2 (D2) and raises serum 25OHD2 in healthy young adults; however, their benefit to deficient prediabetics and glucose metabolism remains untested.Subjects/methods:Forty-three prediabetic, D-deficient adults (25OHD≤20 ng/ml), BMI>25 were randomized to four groups consuming daily entrées containing 100 g fresh sliced cooked mushrooms prepared by a chef for 16 weeks. Two groups were fed UVB-treated mushrooms initially containing: 600 IU D2 or 4000 IU D2; each one also received one capsule of placebo daily. Two control groups were fed untreated mushrooms and D3 dietary supplements at two label doses: 600 IU D3 and 4000 IU D3. D2 and D3 content were analyzed in mushrooms, before and after cooking and in over-the-counter supplements.Results:After 16 weeks, both D2-UVB-mushroom entrée doses, which were significantly lower after cooking, produced modest or no increases in 25OHD2 or total 25OHD relative to the positive control subjects who actually consumed about 1242 and 7320 IU per day of D3 (higher than stated on the label).Conclusions:Unanticipated D2 cooking loss from fresh UVB mushrooms and probable low absorption and/or hydroxylation may explain the smaller increase in 25OHD2 in our prediabetic overweight/obese cohort compared with past findings in younger, healthy subjects. Moreover, no dose or vitamin D source was associated with modifying T2D risk factors.European Journal of Clinical Nutrition advance online publication, 13 August 2014; doi:10.1038/ejcn.2014.157.European Journal of Clinical Nutrition 08/2014; · 2.95 Impact Factor
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ABSTRACT: The vitamin D2 content of white button mushrooms is relatively low. UV exposure produces vitamin D2 by rapid conversion of ergosterol to ergocalciferol. Commercial-scale UV treatment has been used to produce vitamin D-enhanced mushrooms. The reliability of a consumer-friendly protocol to increase vitamin D2 in mushrooms by a nutritionally meaningful amount using exposure to sunlight was evaluated. Sliced white button mushrooms were exposed to sunlight for 15, 30, or 60 minutes in 16 experiments at different times of day, seasons, and cloud cover. Vitamin D2 was measured by HPLC with 3H-vitamin D3 internal standard. Change in vitamin D2 per 70 g serving relative to untreated mushrooms was evaluated. Vitamin D2 in all unexposed mushrooms was <30 IU/70 g (<5%DRI) (median, <7 IU/70 g). Regardless of season, treatment for 15 minutes between 9:30 a.m. and 3:30 p.m. under partly cloudy to clear conditions increased vitamin D2 by157-754 IU/70 g (26-126%DRI), and up to 1142 IU/70 g total increase was observed after 30 min. On overcast and mostly cloudy days the gain was 76-178 IU/70 g (13-30%DRI) after 15 minutes, but after one hour the level was comparable to 15 minutes of treatment in clear conditions. Trials by consumers at four different geographic locations resulted in increases of 367-905 IU/70 g. A preliminary trial showed dramatically elevated vitamin D2 contents in other mushroom types exposed 15 minutes under clear conditions. These results demonstrate that vitamin D2 in mushrooms can be reliably enhanced by at least 25% of the DRI (150 IU; 3.75 μg)/70 g serving by exposure to sunlight for as little as 15 minutes on a clear or partly cloudy day between 9:30 a.m. and 3:30 p.m., and >100% (>600 IU) in many cases. Even under conditions of lower UV intensity similar increases can be achieved after 30-60 minutes.Journal of Nutrition & Food Sciences. 01/2013; 3(6):236.