Change in Serum 25 Hydroxyvitamin D Levels Clinical Trial
Official title:
Fortification of Mozzarella Cheese With Vitamin D3: Effect of High Temperature Cooking and Bioavailability of Vitamin D3
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.
With a growing body of evidence, the Institute of Medicine (IOM) conducted a thorough review
of all available evidence to publish a report on Dietary Reference Intakes (DRIs) for
calcium and vitamin D. In the absence of adequate sun exposure, acquiring the new RDA of
600-800 IU/d for vitamin D through diet alone is difficult. There is a need to increase
dietary sources of vitamin D for Canadians.
In a double blind, randomized trial, our objective was to assess the effect of high
temperature pizza baking on the bioavailability of vitamin D3 fortified Mozzarella cheese.
We tested the following hypotheses, set a priori: 1) vitamin D3 is bioavailable from pizza
baked with fortified Mozzarella cheese and heat does not significantly break down vitamin
D3; and 2) the change in serum 25(OH)D (from baseline to 10 wk) will be significantly
greater in the high-dose vitamin D treated group (28000 IU/wk) compared to the low dose
vitamin D-treated group (200 IU/wk).
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Allocation: Randomized, Endpoint Classification: Bio-availability Study, Intervention Model: Parallel Assignment, Masking: Double Blind (Subject, Investigator)