NCT02631629

Food-based Solutions for Optimal Vitamin D Nutrition and Health

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 143 (actual)
• Sponsor: Technical University of Denmark · Academic / Other
• Sex: Female
• Age: 18 Years – 50 Years
• Healthy volunteers: Accepted

Summary

This project aims at proving the efficacy and safety of food based solutions to prevent vitamin D deficiency in high risk populations of Caucasian and South Asian origin living in Denmark.

Detailed description

The study is a 12 week double-blinded, randomised, placebo-controlled food-based intervention trial in a real-life setting. 140 (18-50 y) women in risk of vitamin D deficiency and with Caucasian or South Asian origin. The two ethnic groups of women will each be randomised into two groups. One receiving vitamin D fortified foods and the other receiving the same kind of foods non-fortified. Foods given in the study period are free of charge for the participants and will be handed out every second week. The foods are eggs, yoghurt, cheese and crisp bread. The study includes a baseline visit and a final visit, at both visits blood samples will be drawn, anthropometrics, muscle strengths, dietary and background questionnaires.

Conditions

• Vitamin D Deficiency

Interventions

Type	Name	Description
OTHER	Non-fortified foods	The non-fortified placebo foods are eggs, cheese, yoghurt and crisp bread (without vitamin D added).
OTHER	Fortified foods	The fortified intervention foods are eggs, cheese, yoghurt and crisp bread (with about 20 mcg/day).

Timeline

• Start date: 2015-11-01
• Primary completion: 2016-05-01
• Completion: 2016-05-01
• First posted: 2015-12-16
• Last updated: 2016-10-18

Locations

1 site across 1 country: Denmark