Results from a bioavailability study carried at Purdue University showing that bread made with Lallemand Vita D® bakers yeast (yeast with high vitamin D2 content) can improve trabecular and cortical bone health as well as a vitamin D3 supplement, was published in the February 21 issue of the Journal of Agricultural and Food Chemistry.
During the 8 weeks study 80 four-week old male rats were randomly assigned diets containing 25 IU, 100 IU, 200 IU, or 1000 IU/ kg of vitamin D sourced from either vitamin D3 supplement or bread made with Lallemand Vita D® bakers yeast. Their plasma vitamin D status and bone health markers were monitored. Results showed a dose-dependent rise in serum 25-hydroxyvitamin D level with the bread made with Lallemand Vita D® bakers yeast. Furthermore, when the vitamin D2 content of the treatment diets was increased from 25 to 1000 IU/ kg, results showed an improvement in bone health markers—mineral content and density, geometry, volume and connectivity density -similar to that with vitamin D3 supplement.
Vitamin D exists in two forms, vitamin D2 and D3; previous comparative studies on bioavailability of these two have shown conflicting results. According to Connie M. Weaver, distinguished Professor, Head of the Department of Foods and Nutrition at Purdue University, and a newly appointed member of the Institute of Medicine of the National Academies, who led this study: “These results suggest that the bioavailability of this innovative source of vitamin D2 obtained from bread made with vitamin D rich bakers yeast is comparable to a vitamin D3 supplement.”
According to Jean Chagnon, CEO of Lallemand: “This new scientific evidence should help convince bakers and consumers of that breads and yeast leavened goods can be effective natural daily sources of vitamin D through the use of Lallemand/American yeasts (Eagle®, Lallemand®, Instaferm®, Vita D Plus®). At a time when food sources of vitamin D are scarce and the importance of this sunshine vitamin D is increasingly recognized by the general public following the publication on November 30th of the Institute of Medicine Report and the resulting tripling of the recommended daily intake of vitamin D, this is good news and a golden opportunity for the baking industry!”
Lallemand Inc. supplies over 40% of the yeast used by bakers in Canada. It is a privately held Canadian company specializing in the research, development, production, marketing and distribution of yeast and bacteria. Lallemand has over 2,200 employees located in more than 30 countries on all continents. Lallemand/American Yeast in North America operates plants in Memphis and Baltimore (USA) and in Montreal (Canada). www.lallemand.com