NCT04156074

Innovative Food Structures to Enhance Nutrient Bioavailability

Innovative Food Structures to Enhance the Sensory Experience, the Nutrient Profile and Nutrient Bioavailability for Older People

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 80 (actual)
• Sponsor: University College Dublin · Academic / Other
• Sex: All
• Age: 50 Years
• Healthy volunteers: Accepted

Summary

This randomized controlled trial (RCT) will compare the change in vitamin D status (25-hydroxyvitamin D nmol/L) after a 4 week intervention with 4 groups: 1. Vitamin D enriched (20ug) olive oil emulsion drink 2. Vitamin D enriched (20ug) coconut oil emulsion drink 3. Placebo emulsion drink 4. Vitamin D supplement (20ug) Participants will be randomized to 1 of 4 intervention group. Hypothesis 1: 25-hydroxyvitamin D concentrations are higher in the olive oil emulsion drink group compared to the placebo emulsion drink group post intervention. Hypothesis 2: 25-hydroxyvitamin D concentrations are higher in the olive oil emulsion drink group compared to the coconut oil emulsion drink group post intervention.

Conditions

• Vitamin D Deficiency
• Aging Well

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Vitamin D enriched (20 mcg/day) olive oil emulsion drink	Vitamin D enriched (20 mcg/day) olive oil emulsion drink. 30 mL drink daily
DIETARY_SUPPLEMENT	Vitamin D enriched (20 mcg/day) coconut oil emulsion drink	Vitamin D enriched (20 mcg/day) coconut oil emulsion drink 30 mL drink daily
DIETARY_SUPPLEMENT	Placebo coconut oil emulsion drink	Placebo coconut oil emulsion drink 30 mL drink daily
DIETARY_SUPPLEMENT	Vitamin D supplement (20 mcg/day)	Vitamin D supplement (20 mcg/day) Pill consumed daily

Timeline

• Start date: 2019-11-04
• Primary completion: 2021-12-31
• Completion: 2021-12-31
• First posted: 2019-11-07
• Last updated: 2023-03-06

Locations

1 site across 1 country: Ireland