{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T18:22:34Z","timestamp":1785435754191,"version":"3.56.0"},"reference-count":40,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2026,5,2]],"date-time":"2026-05-02T00:00:00Z","timestamp":1777680000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100007329","name":"Mushroom Council","doi-asserted-by":"crossref","id":[{"id":"10.13039\/100007329","id-type":"DOI","asserted-by":"crossref"}]},{"id":[{"id":"https:\/\/ror.org\/04nz9a261","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/100005825","name":"U.S. Department of Agriculture National Institute of Food and Agriculture","doi-asserted-by":"crossref","award":["1024791"],"award-info":[{"award-number":["1024791"]}],"id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"crossref"}]},{"DOI":"10.13039\/100005825","name":"U.S. Department of Agriculture National Institute of Food and Agriculture","doi-asserted-by":"crossref","award":["7009788"],"award-info":[{"award-number":["7009788"]}],"id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"crossref"}]},{"award":["1024791"],"award-info":[{"award-number":["1024791"]}],"id":[{"id":"https:\/\/ror.org\/05qx3fv49","id-type":"ROR","asserted-by":"publisher"}]},{"award":["7009788"],"award-info":[{"award-number":["7009788"]}],"id":[{"id":"https:\/\/ror.org\/05qx3fv49","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>We assessed whether consuming UV light-exposed mushrooms (UVMs) would offset the seasonal decline in circulating total 25-hydroxyvitamin D (25OHD), an index of vitamin D status. During late fall and winter, 41 adults (19 M\/22 F, age 43 \u00b1 11 y, BMI 29.8 \u00b1 5.9 kg\/m2, mean \u00b1 SD) were randomized to consume either 84 g of fresh Agaricus bisporus twice\/d (produced to contain 400 IU of vitamin D2\/serving; 800 IU\/d total) or 1 tsp of breadcrumbs twice\/d (Control) while continuing to consume their self-chosen diets. At baseline and week 6, fasting serum 25OHD2, 25OHD3, and total 25OHD were measured. Mushrooms were sampled weekly and vitamin D2 content measured. From the intent-to-treat analysis (Mushroom group, n = 20, and Control group, n = 21), 25OHD2 increased and 25OHD3 decreased in the Mushroom group over winter months compared to Control with no differences in the decrease in total 25OHD between groups. Unexpectedly, only 67% of the UVMs contained vitamin D2. Post hoc subgroup assessment indicated that participants consuming UVMs (n = 11) had increased 25OHD2 and a greater decline in 25OHD3 compared to subgroups consuming mushrooms without vitamin D2 (n = 9) and Control (n = 21), with no differences in the decrease in total 25OHD among subgroups. Consuming UVMs increased serum 25OHD2 but did not prevent a seasonal decline in vitamin D status due to a greater decrease in 25OHD3.<\/jats:p>","DOI":"10.3390\/foods15091572","type":"journal-article","created":{"date-parts":[[2026,5,4]],"date-time":"2026-05-04T00:15:02Z","timestamp":1777853702000},"page":"1572","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Does Consuming Fresh Ultraviolet Light-Exposed Mushrooms Offset the Seasonal Decline in Serum Total 25OHD in Adults Classified as Overweight and Class I Obese? Results from a Randomized Controlled Trial"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-0315-2534","authenticated-orcid":false,"given":"Luz M.","family":"Comboni","sequence":"first","affiliation":[{"name":"Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Emily S.","family":"Glover","sequence":"additional","affiliation":[{"name":"Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Skye C.","family":"Napolitano","sequence":"additional","affiliation":[{"name":"Department of Psychological Sciences, Purdue University, West Lafayette, IN 47907, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0142-9517","authenticated-orcid":false,"given":"James C.","family":"Fleet","sequence":"additional","affiliation":[{"name":"Department of Nutritional Sciences, The University of Texas at Austin, Austin, TX 78712, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0544-7659","authenticated-orcid":false,"given":"Dan","family":"Foti","sequence":"additional","affiliation":[{"name":"Department of Psychological Sciences, Purdue University, West Lafayette, IN 47907, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Matthew R.","family":"Olson","sequence":"additional","affiliation":[{"name":"Department of Biological Sciences, Purdue University, West Lafayette, IN 47907, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7847-7242","authenticated-orcid":false,"given":"Wayne W.","family":"Campbell","sequence":"additional","affiliation":[{"name":"Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,5,2]]},"reference":[{"key":"ref_1","unstructured":"Sizar, O., Khare, S., Goyal, A., and Givler, A. 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