Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly that of Lutein: A Randomized Trial with a Crossover Design in Adults.

SCOPE The specific effect of the food matrix structure on fat-soluble micronutrient bioavailability is only partly understood. We aimed at evaluating fat-soluble micronutrient bioavailability in humans after consumption of foods displaying similar composition but different structure. METHODS AND RESULTS Twelve healthy subjects were enrolled in a randomized, open label, crossover postprandial trial. Four different model foods were used to deliver the micronutrients: custard, pudding, sponge cake and biscuit. Vitamin D3 , lutein and triglyceride chylomicron responses, evaluated as postprandial areas under the curve, were then assayed. Custard triglyceride response was higher than pudding and biscuit responses (up to +122.7%, p < 0.0001). Sponge cake vitamin D3 response was higher than biscuit response (+26.6%, p = 0.047). No difference between the model foods were observed regarding lutein responses. TG responses peaked at 3h for all conditions, while vitamin D3 and lutein peaks were delayed by 1h with the biscuit matrix compared to other model foods. CONCLUSION Food structure can significantly impact on triglyceride and vitamin D3 bioavailability in terms of absorbed amounts and/or maximum absorption time. Our data also highlight positive correlations between triglyceride, vitamin D and lutein responses. These results are of particular interest to develop functional foods for population subgroups such as the elderly. This article is protected by copyright. All rights reserved.