A Dietary Intervention Study Examining the Effect of Consumption of Vitamin D-enhanced Eggs on Winter-time Vitamin D Status in Adults
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 55
- 试验地点
- 1
- 主要终点
- Response of serum total 25-hydroxyvitamin D concentration over 8 weeks of winter
研究概览
简要总结
While there have been a considerable number of studies on the impact of additional vitamin D in the diets of hens on the resulting egg vitamin D content, the effect of consumption of such vitamin D-enhanced eggs on vitamin D status of healthy human subjects has not been tested in a RCT.
详细描述
The aim of this study was to investigate the effect of consumption of vitamin D3 versus 25-hydroxyvitamin D3 biofortified eggs on winter serum 25(OH)D in adults using a 8-wk randomized controlled trial. This research will provide new data on the potential of vitamin D enriched eggs as a food-based strategy for prevention of vitamin D deficiency.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Prevention
- 盲法
- Double (Participant, Outcomes Assessor)
入排标准
- 年龄范围
- 45 Years 至 70 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •consenting white men and women aged 45-70 years
排除标准
- •consumption of vitamin D-containing supplements throughout the study. planning to take a winter vacation (during the course of the 8-wk intervention) - to a location at which either the altitude or the latitude would be predicted to result in significant cutaneous vitamin D synthesis from solar radiation
- •planning to use tanning facilities of any type.
- •a severe medical illness,
- •allergy to egg products,
- •medically advised to limit egg intake in relation to managing hypercholesterolemia,
- •hypercalcaemia,
- •known intestinal malabsorption syndrome,
- •excessive alcohol use,
- •the use of medications known to interfere with vitamin D metabolism
结局指标
主要结局
Response of serum total 25-hydroxyvitamin D concentration over 8 weeks of winter
时间窗: up to 8 weeks
次要结局
- Serum parathyroid hormone(0 weeks and 8 weeks)
研究者
Kevin D. Cashman
Professor of Food and Health
University College Cork