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The link between serum 25-hydroxyvitamin D, inflammation and glucose/insulin homoeostasis is mediated by adiposity factors in American adults

Published online by Cambridge University Press:  20 January 2021

Mohsen Mazidi  and
Mario Siervo
Mohsen Mazidi*
Affiliation:
Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, Gothenburg se-412 96, Sweden King’s College London, Department of Twin Research & Genetic Epidemiology, South Wing St Thomas’, London, UK
Mario Siervo
Affiliation:
School of Life Sciences, The University of Nottingham Medical School, Queen’s Medical Centre, Nottingham NG7 2UH, UK
*
*Corresponding author: Mohsen Mazidi, email mazidi@chalmers.se
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Abstract

We used an established mediation analysis to investigate the role of adiposity in the relation between serum 25(OH)D with markers of inflammation and glucose and insulin metabolism. We used data from National Health and Nutrition Examination Survey (2005–2010), to evaluate the associations between serum 25(OH)D and markers of insulin resistance (IR) or inflammation, and whether these associations are mediated by adiposity factors. Analysis of co-variance and conceptual causal mediation analysis were conducted taking into consideration the survey design and sample weights. BMI was found to have significant mediation effects (to varied extent) on the associations between serum 25(OH)D and CRP, apo-B, fasting glucose, insulin, HOMA-IR, HOMA-B and HbA1c (all P < 0·05). Both WC and apVAT were also found to partly mediate the associations between serum 25 25(OH)D with CRP, FBG, HbA1c, TAG and HDL-cholesterol (all P < 0·05). These findings support the importance of optimising 25(OH)D status in conditions with abnormal adiposity (i.e. obesity) and treatments for the prevention of cardiometabolic diseases affecting adipose tissue metabolism (i.e. weight loss).

Keywords

Serum 25(OH)DInsulin homoeostasisGlucose homoeostasisInflammationMediation analysis
Type
Research Article
Information
British Journal of Nutrition , Volume 130 , Issue 3 , 14 August 2023 , pp. 423 - 432
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Copyright
© The Author(s), 2021. Published by Cambridge University Press on behalf of The Nutrition Society

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