Vitamin D supplementation: possible gain in life years combined with cost savings


In recent years, three meta-analyses of clinical studies have come to the conclusion that vitamin D supplementation was associated with a reduction in the mortality rate from cancer of around 13 percent. Scientists at the German Cancer Research Center (DKFZ) have now transferred these results to the situation in Germany and calculated: If all Germans over the age of 50 were to take vitamin D supplements, up to 30,000 cancer deaths per year could possibly be avoided and more than 300,000 years of life could be gained – in addition, health care costs could be saved.

For several years now, scientists have been investigating the influence of an adequate supply of vitamin D on the prognosis of numerous diseases. The focus is particularly on inflammatory diseases, diabetes, respiratory diseases and cancer.

Three meta-analyses of large clinical studies have been published in recent years on the question of how vitamin D supply affects cancer mortality rates. The studies* came to the same conclusion: cancer mortality is reduced by around 13 percent with vitamin D supplementation – across all cancers. Only methodologically high-quality randomized trials from all parts of the world were included in the meta-analyses. Exactly what biological mechanisms might underlie this is not yet clear.

“In many countries around the world, the age-adjusted rate of cancer mortality has fortunately declined over the past decade,” says Hermann Brenner, an epidemiologist at the German Cancer Research Center (DKFZ). “However, given the often considerable costs of many new cancer drugs, this success has often come at a high price. Vitamin D, on the other hand, is comparatively inexpensive in the usual daily doses.”

Vitamin D deficiency is common in the elderly population and especially among cancer patients. Brenner and colleagues now calculated what costs would be incurred by vitamin D supplementation of the entire population of Germany from the age of 50. They contrasted this sum with the potential savings for cancer therapies, which are often associated with costs in the range of several 10,000 euros, particularly in the case of advanced cancers during the last months of patients’ lives.

The scientists based this calculation on a daily administration of 1,000 international units of vitamin D at a cost of 25 euros per person per year. In 2016, approximately 36 million people over the age of 50 lived in Germany, resulting in annual supplementation costs of 900 million euros.

The researchers took the cost of cancer treatment from the scientific literature, assuming mean additional treatment costs of €40,000 for the last year of life. A 13 percent reduction in cancer mortality in Germany corresponded to approximately 30,000 fewer cancer-related deaths per year, the treatment costs of which amounted to €1.154 billion in the model calculation. Compared with the costs of vitamin supplementation, this model calculates an annual saving of €254 million.

The researchers determined the number of years of life lost at the time of cancer death using data from the German Federal Statistical Office. Brenner considers the costs and effort of a routine determination of the individual vitamin D level to be dispensable, since an overdose is not to be feared with a supplementation of 1000 international units. Such a prior testing had not been made in the clinical trials either.

“In view of the potentially significant positive effects on cancer mortality – additionally combined with a possible cost saving – we should look for new ways to reduce the widespread vitamin D deficiency in the elderly population in Germany. In some countries, foods have even been enriched with vitamin D for many years – for example, in Finland, where cancer mortality rates are about 20 percent lower than in Germany. Not to mention that there is mounting evidence of other positive health effects of adequate vitamin D supply, such as in lung disease mortality rates,” says Brenner, adding, “Finally, we consider vitamin D supplementation so safe that we even recommend it for newborn babies to develop healthy bones.”

To improve one’s vitamin D levels at absolutely no cost, DKFZ’s Cancer Information Service recommends spending time outdoors in the sunshine, two to three times a week for about twelve minutes. Face, hands and parts of arms and legs should be uncovered and without sunscreen for this period of time.

Just add mushrooms: Making meals more nutritious


New research finds that adding a mushroom serving to the diet increased the intake of several micronutrients, including shortfall nutrients such as vitamin D, without any increase in calories, sodium or fat. CREDIT Mushroom Council

Researchers have identified another good reason to eat more mushrooms. New research , published in Food Science & Nutrition (January 2021) found that adding a mushroom serving to the diet increased the intake of several micronutrients, including shortfall nutrients such as vitamin D, without any increase in calories, sodium or fat.

Dr. Victor L. Fulgoni III and Dr. Sanjiv Agarwal modeled the addition of mushrooms to National Health and Nutrition Examination Survey (NHANES) 2011-2016 dietary data looking at a composite of white, crimini and portabella mushrooms at a 1:1:1 ratio; one scenario including UV-light exposed mushrooms; and one scenario including oyster mushrooms for both 9-18 years and 19+ years of age based on an 84g or ½ cup equivalent serving.

Key findings include:

  • Adding an 84g serving of mushrooms increased several shortfall nutrients including potassium and fiber. This was true for the white, crimini and portabella 1:1:1 mix and the oyster mushrooms.

  • The addition of a serving (84 g) of mushrooms to the diet resulted in an increase in dietary fiber (5%-6%), copper (24%-32%), phosphorus (6%), potassium (12%-14%), selenium (13%-14%), zinc (5%-6%), riboflavin (13%-15%), niacin (13%-14%), and choline (5%-6%) in both adolescents and adults; but had no impact on calories, carbohydrate, fat or sodium.
  • When commonly consumed mushrooms are exposed to UV-light to provide 5 mcg vitamin D per serving, vitamin D intake could meet and slightly exceed the recommended daily value (98% – 104%) for both the 9 -18 year and 19+ year groups as well as decrease inadequacy of this shortfall nutrient in the population.
  • A serving of UV-light exposed commonly consumed mushrooms decreased population inadequacy for vitamin D from 95.3% to 52.8% for age group 9-18 years and from 94.9% to 63.6% for age group 19+ years.

“This research validated what we already knew that adding mushrooms to your plate is an effective way to reach the dietary goals identified by the DGA ,” said Mary Jo Feeney, MS, RD, FADA and nutrition research coordinator to the Mushroom Council. “Data from surveys such as NHANES are used to assess nutritional status and its association with health promotion and disease prevention and assist with formulation of national standards and public health policy (CDC, 2020).”

Mushrooms are fungi – a member of the third food kingdom – biologically distinct from plant and animal-derived foods that comprise the USDA food patterns yet have a unique nutrient profile that provides nutrients common to both plant and animal foods. Although classified into food grouping systems by their use as a vegetable, mushrooms’ increasing use in main entrees in plant-forward diets is growing, supporting consumers’ efforts to follow food-based dietary guidance recommendations to lower intake of calories, saturated fatty acids, and sodium while increasing intake of under-consumed nutrients including fiber, potassium and vitamin D. Often grouped with vegetables, mushrooms provide many of the nutrient attributes of produce, as well as attributes more commonly found in meat, beans or grains.

According to the USDA’s FoodData Central , 5 medium raw, white mushrooms (90g) contain 20 calories, 0g fat, 3g protein and are very low in sodium (0mg/<1% recommended daily value). Few foods naturally contain vitamin D, and mushrooms are unique in that they are the only food in the produce aisle that contain vitamin D. Specifically, one serving of raw, UV-exposed, white (90g) and crimini (80g) mushrooms contains 23.6mcg (118% RDA) and 25.52mcg (128% RDA) of vitamin D, respectively.

Mushrooms are one of the best dietary sources of sulfur-containing antioxidant amino acid ergothioneine and tripeptide glutathione Ergothioneine and glutathione contents in mushrooms depends upon the mushroom varieties, and oyster mushrooms contain more amounts of these sulfur-containing antioxidants than commonly consumed mushrooms: white button, crimini, or portabella mushrooms. The addition of a serving of commonly consumed mushrooms and oyster mushrooms would be expected to add 2.24 and 24.0 mg ergothioneine, respectively, and 3.53 and 12.3 mg glutathione, respectively, to the NHANES 2011-2016 diets based on published literature values.

At this time, the USDA FoodData Central database does not include analytical data on ergothioneine. However, the Mushroom Council is currently supporting research to analyze mushrooms for bioactives/ergothioneine for possible inclusion in USDA FoodData Central database.

More Research from the Mushroom Council Still to Come

With mushrooms growing in awareness and consideration among consumers nationwide, in 2019, the Mushroom Council made a $1.5 million multi-year investment in research to help broaden understanding of the food’s nutritional qualities and overall health benefits.

In addition to the analysis of mushrooms for bioactives/ergothioneine for inclusion in USDA FoodData Central database, additional research projects approved include:

  • Health promoting effects of including mushrooms as part of a healthy eating pattern.
  • Mushrooms’ relationship with cognitive health in older adults.
  • Mushrooms’ impact on brain health in an animal model.
  • Nutritional impact of adding a serving of mushrooms to USDA Food Patterns.

Since 2002, the Council has conducted research that supports greater mushroom demand by discovering nutrient and health benefits of mushrooms. Published results from these projects form the basis for communicating these benefits to consumers and health influencers.

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For more nutrition information, recipes and links to other Mushroom Council-funded studies, visit mushroomcouncil.org.

Human migration patterns connected to vitamin D deficiencies today

Maple syrup urine disease

A new study in the Oxford Economic Papers finds that migration flows the last 500 years from high sunlight regions to low sunlight regions influence contemporary health outcomes in destination countries.

The researchers here noted that people’s ability to synthesize vitamin D from sunlight declines with skin pigmentation, and that vitamin D deficiency is directly associated with higher risk of mortality, from illnesses including cardiovascular disease, type 1 and type 2 diabetes, hypertension, and certain cancers. Recent research even .finds that vitamin D affects the severity of COVID-19.

Researchers here focused on groups from high sunlight regions that migrated to low sunlight regions between 1500 and today. The resulting population shifts caused the risk of vitamin D deficiency to rise substantially. The researchers explored the aggregate health consequences of such migration over a long historical perspective.

Researchers here constructed a measure that proxied the risk of vitamin D deficiency in a given population. The measure tracked the difference between sunlight intensity in the ancestral place of residence of the population, as well as the actual level of sunlight intensity at the place of current residence.

Using the difference between ancestor and ambient sunlight as a measure of the potential risk of vitamin D deficiency, researchers then examined its explanatory power in relation to life expectancy around the world. Researchers found that greater risk of vitamin D deficiency is negatively correlated with life expectancy, all else equal.

Researchers here noted that today there is widespread awareness of the harmful effects of excessive exposure to sunlight, which leads people to try to prevent sunburn through methods like sunscreen and limited outdoor exposure. Effective treatments of skin cancer are also widely available. People also spend more time indoors than their prehistoric ancestors, which lowers their exposure to sunlight. Consequently, the risk of premature death due to excessive sun exposure has decreased since prehistoric times.

However, the lower exposure times to sunlight increases the risk of vitamin D deficiency, particularly in people with higher skin pigmentation, whose ancestors came from high sunlight regions.

Ultimately the researchers here concluded that a migration-induced imbalance between the intensity of skin pigmentation and ambient sunlight can both relate and explain present-day global health differences: .Low sunlight regions that have received substantial immigration from high sunlight regions experience lower life expectancy than would have been the case in the absence of such migration flows.

“This research is important because it is the first research to document a link between an increased risk of vitamin D deficiency and differences in life expectancy across countries and regions. It thus serves to highlight the potentially huge benefit in terms of additional life years of taking vitamin D supplements, particularly during the autumn and winter” said author Dr. Thomas Barnebeck Andersen.

Vitamin D the clue to more Autism spectrum disorder in boys

A deficiency in Vitamin D on the mother’s side could explain why Autism is three times more common in boys

Sunshine - a great source of Vitamin D
Sunshine – a great source of Vitamin D

A deficiency in Vitamin D on the mother’s side could explain why Autism spectrum disorder is three times more common in boys, say researchers from The University of Queensland.

In their latest study, Professor Darryl Eyles and Dr Asad Ali from UQ’s Queensland Brain Institute found vitamin D deficiency during pregnancy caused an increase in testosterone in the developing brain of male rats.

“The biological cause of Autism spectrum disorder (ASD) is unknown but we have shown that one of the many risk factors–low vitamin D in mothers–causes an increase in testosterone in the brain of the male foetuses, as well as the maternal blood and amniotic fluid,” Professor Eyles said.

“In addition to its role in calcium absorption, vitamin D is crucial to many developmental processes.

“Our research also showed that in vitamin D-deficient male foetuses, an enzyme which breaks down testosterone was silenced and could be contributing to the presence of high testosterone levels.”

Professor Eyles’ previous research has shown that vitamin D plays a critical role in brain development and that that giving vitamin D supplements to mice during pregnancy completely prevented ASD-like traits in their offspring.

Co-author Dr Ali said that excessive exposure of the developing brain to sex hormones like testosterone was thought to be an underlying cause of ASD, but the reasons remained unclear.

“Vitamin D is involved in pathways controlling many sex hormones,” Dr Ali said.

“When the rat mothers were fed a low vitamin D diet, it caused male foetal brains to have high levels of exposure to testosterone.”

Professor Eyles said the study was the first to show that a known risk factor for ASD alters testosterone in both the foetal brain and the mother’s blood — one possible contributor to why ASD is more prevalent in males.

“We have only studied one risk factor for ASD — vitamin D deficiency during development — our next step is to look at other possible risk factors, such as maternal stress and hypoxia – lack of oxygen – and see if they have the same effect,” he said.