Healthy
Conditions
Keywords
Vitamin D status (serum 25-hydroxyvitamin D)
Brief 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.
Interventions
OTHERVitamin D fortification
Bread and milk fortified with vitamin D3
Sponsors
Technical University of Denmark
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION
Masking
TRIPLE (Subject, Investigator, Outcomes Assessor)
Eligibility
Sex/Gender
ALL
Age
4 Years to 60 Years
Healthy volunteers
Yes
Inclusion criteria
* Family with at least one child between the age 4 to 18 years and at least one adult less than 60 years of age * Permanent address in a specific geographical region.
Exclusion criteria
* Use of medication (including dietary supplements with high levels of vitamin D) * Diseases which influence vitamin D metabolism * Pregnancy
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| serum 25-hydroxyvitamin D | 6 months | serum 25-hydroxyvitamin D is measured at the start of the study, after 2-3 months (on adults only) and after approximately 6 months |
Countries
Denmark
Outcome results
None listed