NCT00789503

Nursing-Home Residents Given Bread Fortified With Vitamin D3

Long-Term Effects of Giving Nursing-Home Residents Bread Fortified With 125 Micrograms (5000 IU) Vitamin D3 Per Daily Serving

• Status: Completed
• Phase: Phase 1 / Phase 2
• Study type: Interventional
• Enrollment: 45 (actual)
• Sponsor: University of Toronto · Academic / Other
• Sex: All
• Age: 58 Years – 89 Years
• Healthy volunteers: Accepted

Summary

Background. For older adults, serum 25-hydroxyvitamin D (25(OH)D) higher than 75 nmol/L lowers fracture risk and attainment of this 25(OH)D target may require 125 mcg (5000 IU)/d of vitamin D3. Objective: We wanted to characterize the safety and efficacy of fortifying bread with a biologically meaningful amount of vitamin D3.

Detailed description

Methods: In a single-arm design, 45 nursing-home residents consumed one bun/d that had been fortified with 125 mcg (5,000 IU) of vitamin D3 and 320 mg elemental calcium.

Conditions

• Vitamin D Deficiency
• Low Bone Density

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Bread fortified with vitamin D3 and calcium	Bread fortified with vitamin D3 (5000 IU per bun) and calcium

Timeline

• Start date: 2004-11-01
• Primary completion: 2005-12-01
• Completion: 2005-12-01
• First posted: 2008-11-13
• Last updated: 2008-11-13