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

NCT01184716 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 782

Last updated 2011-05-09

No results posted yet for this study

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

OTHER

Vitamin D fortification

Bread and milk fortified with vitamin D3

Sponsors & Collaborators

  • Technical University of Denmark

    lead OTHER

Principal Investigators

  • Lone B Rasmussen, M.Sc., Ph.D. · National Food Institute, DTU

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
TRIPLE
Model
PARALLEL

Eligibility

Min Age
4 Years
Max Age
60 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2010-09-30
Primary Completion
2011-04-30
Completion
2011-04-30

Countries

  • Denmark

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT01184716 on ClinicalTrials.gov