Division of Nutrition, National Food Institute, Technical University of Denmark
Søborg, 2860, Denmark
NCT Number: NCT01184716
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.
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Notify Me4 year–60 year
All sexes
Interventional
Not applicable
Søborg, 2860, Denmark
Healthy volunteers accepted: Yes
Only the study team can determine whether someone qualifies for participation.
Inclusion criteria
Exclusion criteria
Bread and milk fortified with vitamin D3
Time frame: 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
Technical University of Denmark
Other
Acronym: VitMaD
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