Last updated on November 2019

Innovative Food Structures to Enhance Nutrient Bioavailability


Brief description of study

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 Study Identifier: NCT04156074

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