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Innovative Food Structures to Enhance Nutrient Bioavailability — NutriPlus  

Vitamin D Deficiency Clinical Trial

Official title:
Innovative Food Structures to Enhance the Sensory Experience, the Nutrient Profile and Nutrient Bioavailability for Older People

Clinical Trial Summary

This randomized controlled trial (RCT) will compare the change in vitamin D status (25-hydroxyvitamin D nmol/L) after a 4 week intervention with 4 groups: 1. Vitamin D enriched (20ug) olive oil emulsion drink 2. Vitamin D enriched (20ug) coconut oil emulsion drink 3. Placebo emulsion drink 4. Vitamin D supplement (20ug) Participants will be randomized to 1 of 4 intervention group. Hypothesis 1: 25-hydroxyvitamin D concentrations are higher in the olive oil emulsion drink group compared to the placebo emulsion drink group post intervention. Hypothesis 2: 25-hydroxyvitamin D concentrations are higher in the olive oil emulsion drink group compared to the coconut oil emulsion drink group post intervention.

Clinical Trial Description

n/a

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT04156074
Study type Interventional
Source University College Dublin
Contact
Status Completed
Phase N/A
Start date November 4, 2019
Completion date December 31, 2021
View Details
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