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Mozzarella Cheese Vitamin D and Bioavailability

NCT01919905 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 100

Last updated 2013-08-09

No results posted yet for this study

Summary

The purpose of this study is to evaluate the effect of heat on the bioavailability of vitamin D in industrially fortified mozzarella cheese baked with pizza.

Conditions

  • Change in Serum 25 Hydroxyvitamin D Levels

Interventions

DIETARY_SUPPLEMENT

Vitamin D

High dose group receive 28000 IU vitamin D once a week Low dose group receive 200 IU vitamin D once a week

Sponsors & Collaborators

  • Toronto Metropolitan University

    collaborator OTHER

  • George Brown College

    collaborator OTHER

  • University of Toronto

    lead OTHER

Principal Investigators

  • Reinhold Vieth, Phd · Mount Sinai Hospital, Canada

Study Design

Allocation
RANDOMIZED
Masking
DOUBLE
Model
PARALLEL

Eligibility

Min Age
18 Years
Max Age
70 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2012-01-31
Primary Completion
2012-04-30
Completion
2012-04-30

Countries

  • Canada

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 NCT01919905 on ClinicalTrials.gov