Status:
COMPLETED
Mozzarella Cheese Vitamin D and Bioavailability
Lead Sponsor:
University of Toronto
Collaborating Sponsors:
Toronto Metropolitan University
George Brown College
Conditions:
Change in Serum 25 Hydroxyvitamin D Levels
Eligibility:
All Genders
18-70 years
Phase:
NA
Brief Summary
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.
Detailed Description
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...
Eligibility Criteria
Inclusion
- Healthy males and females between ages 18-70 years
Exclusion
- Use of vitamin D supplements in excess of 1000 IU/day
- A history of any medical disorder that might effect vitamin D or mineral metabolism
- Use of medications that could interfere with vitamin D metabolism
- Potential for sun exposure ( i.e travel to a sunny destination of use of tanning beds) within the month prior to or during the study
- History of hypercalcemia
- Unwillingness to return for follow up
Key Trial Info
Start Date :
January 1 2012
Trial Type :
INTERVENTIONAL
Allocation :
ACTUAL
End Date :
April 1 2012
Estimated Enrollment :
100 Patients enrolled
Trial Details
Trial ID
NCT01919905
Start Date
January 1 2012
End Date
April 1 2012
Last Update
August 9 2013
Active Locations (1)
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1
George Brown College
Toronto, Ontario, Canada, M5T 2T9