(P30-008-25) Does Consuming Mushrooms Produced to Contain Vitamin D2 Offset the Seasonal Decline in Serum Total 25(OH)D in Adults? Results From a Randomized Controlled Trial

Objectives: Vitamin D-enriched mushrooms (VDMs) are a substantive source of ergocalciferol (vitamin D2). However, the effect of VDM consumption on vitamin D metabolites is not well understood. This study was designed to determine whether consuming VDMs would offset the seasonal decline in serum total 25(OH)D that occurs during winter.

Methods: For 6 wks during late fall and winter months, while consuming their habitual, self-chosen diets, participants (n = 41 (19 M/22 F), age 43 ± 11 y, BMI 29.8 ± 5.9 kg/m2, mean ± SD) were randomized into groups that consumed either 84 g 2 x/d of fresh Agaricus bisporus (cremini, to provide 800 IU/d of vitamin D2) or 1 tsp of breadcrumbs 2 x/d (control). Mushroom samples were collected biweekly, batched, and analyzed for vitamin D2 amount. At baseline and wk 6, fasting serum samples were analyzed for 25(OH)D2, 25(OH)D3, and total 25(OH)D concentrations by LC/MS/MS.

Results: Based on intent-to-treat (Mushroom (n = 20) vs Control (n = 21)), 25(OH)D2 increased in the Mushroom group (mean change = 2.5 ± 0.5 ng/mL, mean ± SEM) but not in the Control (0.2 ± 0.5 ng/mL). 25(OH)D3 decreased more in the Mushroom group (-4.9 ± 0.8 ng/mL) compared to Control (-2.3 ± 0.8 ng/mL). Decreases in total 25(OH)D did not differ between groups (Mushroom: -2.3 ± 0.9 ng/mL, Control: -2.4 ± 0.9 ng/mL).

Analysis of the mushrooms revealed that some were vitamin D2-enriched (8.4 ± 4.8 IU/g, mean ± SD) while others were not (0.1 ± 0.1 IU/g). Retrospectively, we divided participants into three groups: Mushroom +VitD2 (n = 11), Mushroom -VitD2 (n = 9), Control (n = 21). 25(OH)D2 increased in the Mushroom +VitD2 group (4.6 ± 0.4 ng/mL, mean ± SEM) compared to no change in the Mushroom -VitD2 (-0.04 ± 0.4 ng/mL) or Control (-0.2 ± 0.3 ng/mL). As expected, 25(OH)D3 decreased in all groups. The decrease in 25(OH)D3 was greater in the Mushroom +VitD2 group (-5.8 ± 1.1 ng/mL) than Control (-2.3 ± 0.8 ng/mL), with Mushroom -VitD2 intermediate (-3.7 ± 1.2 ng/mL). Thus, total 25(OH)D decreased with no differences between groups (Mushroom +VitD2: -1.3 ± 1.2 ng/mL, Mushroom -VitD2: -3.8 ± 1.3 ng/mL, Control: -2.5 ± 0.9 ng/mL).

Conclusions: Consuming VDMs increased serum 25(OH)D2 yet enhanced the decline in 25(OH)D3 that occurs during winter. These offsetting effects suggest that consuming VDMs during winter does not help maintain total 25(OH)D, an important indicator in vitamin D status.

Funding Sources: Mushroom Council