NCT01184716

The Effect of Vitamin D Fortification of Bread and Milk in Danish Families

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 782 (actual)
• Sponsor: Technical University of Denmark · Academic / Other
• Sex: All
• Age: 4 Years – 60 Years
• Healthy volunteers: Accepted

Summary

Approximately 200 families corresponding to 800 persons are included in the study. The study investigate the efficacy of vitamin D fortification of bread and milk on vitamin D status in serum. Participants receive milk and bread twice a week. Half of the participants receive vitamin D fortified products and the other half similar non-fortified products. The study starts in September and runs for 6 months during winter, the period where it is not possible to produce vitamin D in the skin through sunlight exposure. The hypothesis is that the usual fall in vitamin D status can be prevented by vitamin D fortified food.

Conditions

• Healthy

Interventions

Type	Name	Description
OTHER	Vitamin D fortification	Bread and milk fortified with vitamin D3

Timeline

• Start date: 2010-09-01
• Primary completion: 2011-04-01
• Completion: 2011-04-01
• First posted: 2010-08-19
• Last updated: 2011-05-09

Locations

1 site across 1 country: Denmark