The aim of this study is to evaluate the efficacy of daily intake of fortified bread with vitamin D on serum 25-hydroxyvitamin D level, glycemic and lipidemic status in healthy subjects compared to vitamin D supplement.
Sixty apparently healthy subjects will be selected. Participants who are receiving vitamin D, calcium or omega-3 supplements within the last three months will be excluded. Subjects will be assigned randomly to one of the three intervention groups: 1.fortified bread+placebo,2. plain bread+vitamin D supplements,3. plain bread+placebo. Each participant will consume 50 g of bread and supplement or placebo every day for 2 months. At the first and last visits, dietary and laboratory assessments will be performed for all subjects. Primary outcomes are improvement in vitamin D status and secondary outcome is improvement of glycemic and lipidemic markers and prevention of problems related to hypovitaminosis D.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
DOUBLE
Enrollment
60
50 g of fortified bread + placebo daily
vitamin D supplement+ plain bread
plain bread+placebo
25-hydroxyvitamin D (nmol/L)
Time frame: 8 weeks
serum glucose (mg/dL)
Time frame: 8 weeks
serum triglyceride (mg/dL)
Time frame: 8 weeks
serum total cholesterol (mg/dL)
Time frame: 8 weeks
serum LDL
Time frame: 8 weeks
serum HDL (mg/dL)
Time frame: 8 weeks
serum PTH (pg/mL)
Time frame: 8 weeks
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