The loss of weight was analysed in a group of 60 overweight/obese women of childbearing age (20-35 years) according to their initial vitamin D status.
Subjects were randomly assigned to one of two slightly hypocaloric diets:
- Diet V, in which the consumption of vegetables was increased,
- Or Diet C, in which the relative consumption of cereals (especially breakfast cereals) was increased.
Dietetic, anthropometric and biochemical data were collected at the start of the study and again at 2 weeks after dividing the women into groups depending on their having an initial serum 25-hydroxyvitamin D (25(OH)D) concentration of:
- < 50 nmol/l (LD) [less than 50 – lower D]
- Or > or =50 nmol/l (HD) [50 or more – higher D]
Dietary intervention led to a reduction in energy intake, body weight and BMI in all groups.
- The HD women showed greater body fat losses during the study than the LD women (1.7 (SD 1.8) kg compared to 0.5 (SD 0.8) kg).
- A better vitamin D status therefore aided the loss of body fat over the experimental period (OR 0.462; CI 0.271, 0.785; P < 0.001).
- However, when the dietary groups were analyzed separately, this effect was only seen in the C subjects (OR 0.300; CI 0.121, 0.748; P < 0.001).
The present results suggest that women with a better vitamin D status respond more positively to hypocaloric diets and lose more body fat; This was especially clear among the C [increased cereal diet] subjects who had a greater vitamin D supply during the experimental period.
Source: British Journal of Nutrition, Aug 2008. 100 (2):269-72. PMID: 18279549, by Ortega RM, Aparicio A, Rodríguez-Rodríguez E, Bermejo LM, Perea JM, López-Sobaler AM, Ruiz-Roso B, Andrés P. Departamento de Nutrición, Facultad de Farmacia, Universidad Complutense, Madrid, Spain. [E-mail: