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As the seasons change and the days grow shorter, many of us start to feel the effects of reduced sunlight on our bodies. One of the key nutrients that we get from sunlight is vitamin D, often referred to as the “sunshine vitamin”. Vitamin D plays a crucial role in maintaining our overall health, from keeping our bones, teeth, and muscles strong to supporting our immune system and even helping to prevent depression and dementia. However, as the sun’s rays weaken during the autumn and winter months, it’s estimated that 1 in 5 people in the UK become deficient in vitamin D, with even more people affected worldwide. This is why a team of scientists from the John Innes Centre has been working on a groundbreaking new solution to boost vitamin D levels in foods, particularly for those who follow a vegan or vegetarian diet.
The team, led by Professor Cathie Martin FRS, has been using gene editing to create tomatoes that are rich in vitamin D. These biofortified tomatoes have been genetically modified to accumulate high levels of pro-vitamin D3, a precursor to vitamin D, which can be converted into the more stable form of vitamin D3 when exposed to sunlight or UVB light. This means that each tomato contains as much vitamin D as two eggs or 28g of tuna, making them an excellent source of this essential nutrient. The best part? The gene editing process doesn’t affect the appearance, growth, or yield of the plants, so these tomatoes are just as delicious and nutritious as their non-biofortified counterparts. By consuming these tomatoes, individuals can increase their vitamin D intake, which is especially important for those who are at risk of deficiency, such as people with darker skin, the elderly, pregnant and breastfeeding women, and those who are confined indoors.
The next step in this research is to test whether the body can effectively absorb the vitamin D from these biofortified tomatoes. To do this, the ViTaL-D Study is recruiting 76 participants with low vitamin D levels to take part in a three-week trial. Each participant will consume a daily portion of tomato soup made from one of four different types of tomatoes: biofortified tomatoes, tomatoes exposed to UV light, non-biofortified tomatoes, or tomatoes supplemented with another form of vitamin D. The participants won’t know which type of soup they’re getting, and the study team won’t know either until the end of the study. This ensures that the results are unbiased and accurate. During the study, participants will also wear a UV monitor to track their exposure to sunlight and provide information about their diet and lifestyle.
The implications of this research are significant, particularly for individuals who follow a vegan or vegetarian diet. Currently, there are very few plant-based sources of vitamin D, making it difficult for those who don’t consume animal products to get enough of this essential nutrient. By creating a plant-based source of vitamin D that is not only effective but also sustainable, the John Innes Centre team is tackling a major global health problem. Vitamin D deficiency is a significant issue worldwide, with nearly one billion people estimated to be deficient. This deficiency can lead to a range of health problems, from weakened immune systems and bone disorders to increased risk of internal cancers. By providing a reliable and accessible source of vitamin D, these biofortified tomatoes have the potential to make a real difference in people’s lives.
The ViTaL-D Study is being led by Professor Martin Warren, Chief Investigator and Chief Scientific Officer at the Quadram Institute. “Vitamin D plays a critical role in maintaining overall health, yet deficiency rates continue to rise globally,” he says. “This study seeks to better understand the growing need for accessible and reliable sources of vitamin D, especially in populations at risk for deficiency. Our goal is to identify whether these biofortified tomatoes meet this nutritional need and help address the wide range of health problems associated with vitamin D deficiency.” By participating in this study, individuals can contribute to groundbreaking research that has the potential to improve the health and wellbeing of people around the world.
The study will take place at the Quadram Institute Clinical Research Facility, which is managed by the Norfolk and Norwich University Hospital. Participants will make five short visits to the facility over the course of the three-week study, where they will receive their daily portion of tomato soup and provide blood samples for testing. They will also be asked to provide information about their diet and lifestyle, as well as wear a UV monitor to track their exposure to sunlight. The results of the study will be closely watched by the scientific community and could have a major impact on the way we think about vitamin D and nutrition. With the help of these biofortified tomatoes, it’s possible that we could see a significant reduction in vitamin D deficiency rates, leading to improved health and wellbeing for individuals around the world. By supporting this research, we can work towards a future where everyone has access to the nutrients they need to thrive.
