ES2709031A1 - Vegetable oil for food use fortified with vitamin D3 (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Vegetable oil for food use fortified exclusively with vitamin D3 or cholecalciferol to cover the recommended daily intake of said vitamin. The food is suitable for vegetarians, and may be suitable for vegans if vitamin D3 obtained from the cultivation of lichen species is chosen. The concentration of cholecalciferol present in the oil is clinically significant and easy to recognize. Thus, the health professional can recommend a certain consumption according to the blood levels of vitamin D present by the subject. (Machine-translation by Google Translate, not legally binding)

Description

DESCRIPTION

Vegetable oil for food use fortified with vitamin D3.

Sector of the technique

Feeding. The present invention relates to a vegetable oil for food use, usually olive oil, fortified with vitamin D3 (cholecalciferol), at a simple, identifiable and significant concentration, the source of vitamin D3 being variable and also suitable for vegans.

Background of the invention

Vitamin D deficiency is an epidemic worldwide, and has been described in children, youth, adults, pregnant and postmenopausal women, the elderly and of course, in subjects with osteoporosis.

The clinical deficit of vitamin D characterized by hypocalcemia and / or hypophosphatemia, rickets and osteomalacia in children, and osteomalacia in adults is rare in developed countries. However, subclinical deficiency is very frequent. The working group of Osteoporosis and Mineral Metabolism of the Spanish Society of Endocrinology and Nutrition (report of the year 2017) reports that "in individuals over 65 years have been described concentrations of vitamin D (25OH vitamin D) below 20 ng / mL in 80-100% of the people and in a population under 65 years the deficit reaches 40% of the Spanish population ".

Vitamin D deficiency is associated with osteoporosis, muscle weakness with increased calda risk and the possibility of fractures. Today, we are also studying possible beneficial effects on immunity, cancer and the cardiovascular system.

For a few years, the levels of vitamin D (25OH vitamin D) are easily quantifiable with a routine analysis. It is considered that there is a deficit below 20-30 ng / mL and the scientific evidence shows that it is necessary to have a minimum of 20 ng / mL to guarantee bone health.

The daily intake recommended by the different scientific societies is 600 international units (Ul) of vitamin D in children under 70 years of age and 800 UI for people over 70 years of age. It is important to emphasize that this intake is recommended for healthy people, and probably higher in subjects with diseases that associate deficit. The upper limit of safety is 4000 IU per day (Institute of Medicine, 2010).

In humans, the main contribution comes from the cutaneous transformation of 7-dehydrocholesterol in colecalciferol by the action of solar ultraviolet rays. Vitamin D can also be obtained from foods, both animal (colecalciferol or vitamin D3) and plant origin (ergocalciferol or vitamin D2). However, most foods have low amounts.

It is paradoxical that in sunny countries like Spain there is such a degree of insufficiency / deficiency of "the sun's vitamin", but most of our country is above the northern 35th parallel, where the possibility of synthesizing vitamin D is scarce during the greater In the summer, high temperatures limit solar exposure, especially in older people.The necessary use of sunscreens also limits the skin production.The result is that the dietary deficiency is not compensated with the skin synthesis as expected, with which relatively often supplementation is required.

The problem of such pharmacological supplementation lies in the high dropout rates. The subject is often reluctant to take a pill almost for life "without being sick" -the pitfall of primary prevention.

One way to improve the state of health would be through the fortification of foods of habitual consumption, as occurred in the day with iodized salt for the prevention of goitre.

In our country, olive oil is commonly consumed and is not associated with food allergies or intolerances, unlike dairy products, the main source of vitamin D enrichment in the diet. In addition, this food has shown numerous beneficial properties for health. Olive oil does not have vitamin D but is added. (Moreiras O, Carbajal A, Cabrera L, Square C. Tables of food composition, Piramide Ediciones (Grupo Anaya, SA), 18th edition, 2016.)

Vitamin D is liposoluble, so it has biochemical compatibility with oils (fats).

The fortification of vegetable oil for food use so that the concentration of vitamin D3 per mL of oil is significant, evident and understandable by the consumer is necessary, could eliminate the above-mentioned barriers and facilitate the maintenance of stable vitamin D concentrations in time. In this way, dose adjustment by the physician requesting the blood levels of this micronutrient is also facilitated. Vitamin D3 is usually obtained from the wool of sheep. This product is not acceptable for a vegan, nor for a vegetarian if the animal has been slaughtered. It is possible to obtain vitamin D3 from the lichens. These organisms traditionally consist of the association, symbiosis, between a fungus and an alga, so they are suitable for vegans and vegetarians. Vitamin D3 obtained from lichens is also a Kosher product, and valid for the Muslim religion. It does not contain gluten, lactose or fructose.

In the literature, there are several patented functional oils that contain a mixture of vitamins, fats and other compounds. No publications of edible oils only with vitamin D3 have been found and suitable for all audiences.

In WO 2004/066754 a multivitamin preparation consisting of vitamin D3, vitamin K1 and vitamin B6 is added to an edible oil. The source of vitamin D3 (animal / vegetable) is not mentioned and regarding quantity, only "no less than 0.5 pg per 1000 mL of oil", "homeopathic" amount of 20 IU / 1000 mL of oil, is specified.

P200930364 refers to a mixture of functional oils based on olive oil, to which are added bioactive compounds: soy isoflavones; Coenzyme Q-10 (ubiquinone); Vitamin E; vitamin D; lycopene; vitamin K; Vitamin A; omega 3 EPA, omega 3 DHA and their mixtures. It is said that it may contain vitamin D, cholecalciferol, without specifying its origin in quantities between 0-5 pg / 100 mL (maximum 200 IU / 100 mL), scarce as a dietary supplement required to cover daily needs in subjects with vitamin deficiency. . Subsequently, reference is made to a dose of vitamin D (cholecalciferol) of 2.4 pg, it is unknown in what volume.

Explanation of the invention

Starting from an edible vegetable oil, preferably of the best health properties, such as extra virgin olive oil, is added vitamin D3 suitable for vegetarians, and with the possibility of using instead vitamin D3 suitable for vegans ( obtained from lions).

1 microgram (pg) of vitamin D3 equals 40 international units (Ul).

A simple concentration is established: "every 10 mL of oil contains 100 IU of vitamin D3".

Traditionally, the equivalence of volumes in containers is: 1 tablespoon = 1 tablespoon of tureens = 15 mL and 1 teaspoon = 1 tablespoon of dessert = 5 mL. So that 30 mL of oil (2 tablespoons "tureens") cover 50% of the daily requirements of vitamin D in a healthy population (the average olive oil consumption per capita of a Spaniard is 8-10 L / year, from 22 mL to 27 mL per day). Higher doses of vitamin D3 may be needed for subjects with osteoporosis, poor absorption, obesity, very little sun exposure, etc.

Vitamin D is part of the liposoluble vitamins, nature that guarantees the good chemical behavior in the mixture. In addition, it shares with the oil the same insults in terms of exposure to light and oxidizing agents. The packaging and storage will be the most convenient for olive oil.

Claims (4)

1. Vegetable oil for food use fortified exclusively with vitamin D3 or cholecalciferol. 2. Vitamin D3 is suitable for vegetarians, and may be suitable for vegans if the source chosen is of vegetable origin, from the cultivation of lignans. 3. The concentration of vitamin D3 per mL of oil is significant and simple for the consumer. For example, each 10 mL of said oil contains 100 IU (2.5 qg) of vitamin D3. 4. The oil can be olive.