Effect of Low-Fat Dairy Products Fortified with Encapsulated Vitamin D۳ on Anxiety, Depression and Stress in People with Cardiovascular Risk Factors

Publish Year: 1402
نوع سند: مقاله ژورنالی
زبان: English
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JR_JNFS-9-1_009

تاریخ نمایه سازی: 25 بهمن 1402

Abstract:

Vitamin D deficiency is a worldwide condition, which has been linked to a variety of health-related issues. Vitamin D can be beneficial to cardiovascular patients and those suffering from depression and anxiety, based on Survey of Ultraviolet Intake by Nutritional Approach (SUVINA study), ,showing the potential effects of vitamin D-fortified dairy products on anxiety, depression, and stress in subjects with cardiovascular disease (CVD) risk factors. Methods: It was a quadruple-blind randomized controlled trial. Individuals were randomly allocated to one of four groups: fortified low-fat milk (FM), non-fortified low-fat milk (NFM), fortified low-fat yogurt (FY), and non-fortified low-fat yogurt (NFY). FM and FY groups were fortified with ۱۵۰۰ IU nano-encapsulated vitamin D۳. Anthropometric parameters as well as depression, anxiety, and stress scores were measured at baseline and after a ten-week trial in Mashhad, Iran. Results: Totally, ۲۸۹ participants (۱۴۳ men, ۱۴۶ women) with a mean age of ۴۱.۸۶±۷.۸۱years were enrolled in the study. There was no statistical difference between the scores of depression, anxiety, and stress in participants with and without CVD risk factors (P>۰.۰۵).  No statistical difference was found in the subgroup analysis based on milk and yogurt consumption. Conclusions: Fortified low-fat milk containing ۱,۵۰۰ IU of vitamin D has no impact on improving depression, anxiety, and stress during ten weeks. However, further studies with higher vitamin D doses for a longer duration are recommended.

Authors

Payam Sharifan

Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Hamideh Ghazizadeh

Student Research Committee, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Susan Darroudi

International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran

Alireza Ghodsi

Student Research Committee, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Sara Saffar Soflaei

۳ International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran

Davoud Tanbacoochi

Social Determinants of Health Research Center, Mashhad University of Medical Sciences, Mashhad, Iran

Mohammad Reza Fazl Mashhadi

Department of Nutritions, Varastegan Institute for Medical Sciences, Mashhad, Iran

Mohammad Amin Mohammadi

Department of Nutritions, Varastegan Institute for Medical Sciences, Mashhad, Iran

Ali Ebrahimi dabagh

Department of Nutritions, Varastegan Institute for Medical Sciences, Mashhad, Iran

Sara Moazedi

Department of Nutritions, Varastegan Institute for Medical Sciences, Mashhad, Iran

Maryam Mohammadi Bajgiran

International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran

Gordon Ferns

Brighton & Sussex Medical School, Division of Medical Education, Falmer, Brighton, Sussex BN۱ ۹PH,

Habibollah Esmaily

Department of Biostatistics, School of Health, Mashhad University of Medical Sciences, Mashhad, Iran.

Majid Ghayour-Mobarhan

Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

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