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Vitamin D Derived from Dietary Whole Egg is more Effective than Supplemental Vitamin D 3 in Maintaining Vitamin D Balance in Type 2 Diabetic Rats
Author(s) -
Saande Cassondra J.,
Reed Carter H.,
Coonts Caitlyn A.,
Hahn Kaylee E.,
Rowling Matthew J.,
Schalinske Kevin L.
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.436.1
Subject(s) - vitamin d and neurology , endocrinology , vitamin , medicine , casein , type 2 diabetes , cholecalciferol , chemistry , vitamin d deficiency , diabetes mellitus , food science , biology
Vitamin D deficiency is characteristic of type 2 diabetes (T2D) due to urinary excretion of 25‐OH vitamin D 3 (25D), the major circulating form of vitamin D that is reflective of vitamin D status. We have previously shown that whole eggs, a rich dietary source of vitamin D, can increase circulating 25D concentrations in T2D rats. Thus, the aim of this study was to compare vitamin D derived from consuming whole eggs versus a dietary supplement of vitamin D 3 (i.e. cholecalciferol) in T2D. Zucker diabetic fatty rats (ZDF) (n=24) and their lean controls (n=24) were randomly assigned to one of three diets: an AIN93 casein‐based diet, a whole egg‐based diet, or an AIN93 casein‐based diet containing supplemental vitamin D 3 at the same level of total vitamin D provided by the whole egg (37.6 μg/kg diet). Protein was provided at 20% (w/w) of the diet by either casein or whole egg. All diets were matched for lipid content (18.3%) via the addition of corn oil to the casein‐based diets to account for the additional lipid contribution of the whole egg. All rats were placed on their respective diets for 8 weeks. Mean values from all analyses were compared using a one‐way ANOVA ( P <0.05). As expected, casein‐fed ZDF rats gained more weight than all of the lean rats; however, ZDF rats fed a whole egg‐based diet exhibited an 18% decrease in weight gain compared to the ZDF‐casein groups. Although ZDF rats fed the whole egg‐based diet gained less weight than ZDF rats fed the casein‐based diets, food intake did not differ within a given genotype. As expected, ZDF rats fed the casein‐based diet had lower (21%) serum 25D concentrations than their lean casein‐fed counterparts. An egg‐based diet fed to the ZDF rats was highly effective at increasing serum 25D concentrations by 130% compared to casein‐fed ZDF rats. In contrast, supplemental vitamin D 3 also increased circulating 25D concentrations in the ZDF rats fed casein, but only by 35%. Likewise, serum 25D concentrations of lean rats fed the supplemental vitamin D 3 diet and the whole egg‐based diet were increased by 19% and 113%, respectively, compared to lean rats fed the casein‐based diet. These data demonstrate that, at an equal dietary vitamin D concentration, whole egg consumption was markedly more effective at maintaining serum 25D concentrations than supplemental vitamin D 3 in both the lean and ZDF genotype. Support or Funding Information Egg Nutrition Center, Park Ridge, IL