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Food-based Solutions for Optimal Vitamin D Nutrition and Health

NCT02631629 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 143

Last updated 2016-10-18

No results posted yet for this study

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.

Conditions

  • Vitamin D Deficiency

Interventions

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).

Sponsors & Collaborators

  • Seventh Framework Programme

    collaborator OTHER

  • Technical University of Denmark

    lead OTHER

Principal Investigators

  • Inge Tetens, Professor · Technical University of Denmark

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
QUADRUPLE
Model
PARALLEL

Eligibility

Min Age
18 Years
Max Age
50 Years
Sex
FEMALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2015-11-30
Primary Completion
2016-05-31
Completion
2016-05-31

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 NCT02631629 on ClinicalTrials.gov