{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T20:54:13Z","timestamp":1790024053083,"version":"4.0.1"},"reference-count":87,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2025,11,29]],"date-time":"2025-11-29T00:00:00Z","timestamp":1764374400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100000268","name":"Biotechnology and Biological Sciences Research Council","doi-asserted-by":"crossref","award":["BB\/X010805\/1"],"award-info":[{"award-number":["BB\/X010805\/1"]}],"id":[{"id":"10.13039\/501100000268","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background\/objectives: Given the suboptimal vitamin D intake and status among the United Kingdom population, the Scientific Advisory Committee on Nutrition is seeking suitable food vehicles for vitamin D fortification. Thus, this study aimed to examine the efficacy of vitamin D-fortified dairy products in improving serum 25-hydroxyvitamin D [25(OH)D] concentration using data from randomised controlled trials (RCTs). Methods: PubMed, Embase, and Web of Science were searched from inception until October 2024. Studies were included if they were RCTs with intervention groups administered vitamin D-fortified dairy products and control groups administered unfortified dairy products, as well as examining the effects on serum 25(OH)D concentration. Results: There were 35 RCTs eligible for inclusion, involving 4965 participants (intervention: 2526; control: 2439). The results showed that serum 25(OH)D concentrations were significantly increased by vitamin D3-fortified milk\/milk powder (n = 15, mean difference (MD): 18.31 nmol\/L, 95% confidence interval (CI): 13.30\u201323.33 nmol\/L, I2 = 95%), vitamin D3-fortified yoghurt\/yoghurt drinks (n = 11, MD: 26.22 nmol\/L, 95% CI: 18.67\u201333.77 nmol\/L, I2 = 97%), vitamin D2-fortified milk\/milk powder (n = 3, MD: 11.61 nmol\/L, 95% CI: 9.31\u201313.91 nmol\/L, I2 = 0%), vitamin D-fortified (type not specified) milk\/milk powder (n = 8, MD: 13.59 nmol\/L, 95% CI: 8.54\u201318.64, I2 = 98%), and vitamin D-fortified (type not specified) yoghurt\/yoghurt drinks (n = 4, MD: 27.74 nmol\/L, 95% CI: 16.83\u201338.64 nmol\/L, I2 = 91%), but insignificantly increased by vitamin D3-fortified cheese (n = 5, MD: 16.78 nmol\/L, 95% CI: \u22123.61\u201337.16, I2 = 99%). However, the results of vitamin D3-fortified cheese became significant when leave-one-out analysis was performed by omitting one RCT (MD: 24.13 nmol\/L, 95% CI: 4.69\u201343.58, I2 = 90%). Conclusions: These findings provide evidence that vitamin D-fortified dairy products have the potential to improve serum 25(OH)D concentrations in populations.<\/jats:p>","DOI":"10.3390\/nu17233757","type":"journal-article","created":{"date-parts":[[2025,12,3]],"date-time":"2025-12-03T10:34:01Z","timestamp":1764758041000},"page":"3757","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Is Vitamin D Fortification of Dairy Products Effective for Improving Vitamin D Status? A Systematic Review and Meta-Analysis of Randomised Controlled Trials"],"prefix":"10.3390","volume":"17","author":[{"ORCID":"https:\/\/orcid.org\/0009-0005-3998-6625","authenticated-orcid":false,"given":"Cheuk","family":"Wong","sequence":"first","affiliation":[{"name":"School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds LS2 9JT, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6754-6935","authenticated-orcid":false,"given":"D.","family":"Givens","sequence":"additional","affiliation":[{"name":"Institute for Food, Nutrition and Health, University of Reading, Reading RG6 6EU, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5002-3209","authenticated-orcid":false,"given":"Anu","family":"Turpeinen","sequence":"additional","affiliation":[{"name":"Valio Ltd., R&D, 00370 Helsinki, Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-4277-9149","authenticated-orcid":false,"given":"Xinyue","family":"Liu","sequence":"additional","affiliation":[{"name":"School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds LS2 9JT, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Guo","sequence":"additional","affiliation":[{"name":"School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds LS2 9JT, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,11,29]]},"reference":[{"key":"ref_1","unstructured":"SACN (2024, October 31). 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