Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
15 participants
INTERVENTIONAL
2020-01-16
2020-04-10
Brief Summary
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Whilst vitamin D can be synthesised following skin exposure to UV light, due to public health concerns regarding sun safety, and modern indoor lifestyles, it has become evident that endogenous synthesis may not be an effective means of maintaining an adequate vitamin D status across the year. Given the marked variation in seasonally-induced cutaneous synthesis, habitually low dietary vitamin D intakes of 2-4µg/day typically reported within nationally represented population surveys, and the generally low uptake of supplementation at the population level, it is warranted to identify alternative food-based strategies to yield greater adherence to the 10µg DRV, particularly during winter months where sunlight exposure is negligible. Commodity-based biofortification may provide an innovative and viable additional food-based approach to suboptimal vitamin D status, in combination with safe sun exposure, inclusion of natural and fortified dietary sources and/or supplementation.
Meat naturally contains vitamin D3 and 25(OH)D3, yet by manipulating feeding regimes and/ or housing environments, it is possible to improve the concentration of both metabolites in animal products. Eggs, beef and pork provide viable opportunities for the enhancement of vitamin D3 and 25(OH)D3 which contribute to an increase in total vitamin D activity (vitamin D3 + \[25(OH)D3 x 5\]), and therefore would be expected to positively impact vitamin D status. Albeit whilst much biofortification research has been established, less is known regarding its effectiveness at raising circulating serum 25(OH)D concentrations amongst apparently healthy adults, with the exception of some plant-based foods.
Therefore, an opportunity exists to understand the bioavailability of vitamin D-enriched pork and vitamin D-enriched chicken to increase 25(OH)D concentration.
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
CROSSOVER
BASIC_SCIENCE
TRIPLE
Study Groups
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Vitamin D-enriched pork
One portion of Vitamin D-enriched pork
Pork arm
The effect of 1 portion of vitamin D-enriched pork on 25(OH)D concentration in comparison to a vitamin D supplement and control pork.
Control pork
One portion of control pork
Pork arm
The effect of 1 portion of vitamin D-enriched pork on 25(OH)D concentration in comparison to a vitamin D supplement and control pork.
Vitamin D supplement
Equivocal dose of Vitamin D supplement
Pork arm
The effect of 1 portion of vitamin D-enriched pork on 25(OH)D concentration in comparison to a vitamin D supplement and control pork.
Vitamin D-enriched chicken
One portion of Vitamin D-enriched chicken
Chicken arm
The effect of 1 portion of vitamin D-enriched chicken on 25(OH)D concentration in comparison to control chicken.
Control chicken
One portion of control chicken
Chicken arm
The effect of 1 portion of vitamin D-enriched chicken on 25(OH)D concentration in comparison to control chicken.
Interventions
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Pork arm
The effect of 1 portion of vitamin D-enriched pork on 25(OH)D concentration in comparison to a vitamin D supplement and control pork.
Chicken arm
The effect of 1 portion of vitamin D-enriched chicken on 25(OH)D concentration in comparison to control chicken.
Eligibility Criteria
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Inclusion Criteria
* Aged 18-65 years at Recruitment
* Body Mass Index (BMI) ≥18.5 and \<25kg/m2
* If consuming vitamin D supplements, willing to discontinue 4 weeks prior and for duration of study
* Non-smokers
Exclusion Criteria
* Adults \<18 or \>65 years at recruitment
* Taking vitamin D supplement and not willing to discontinue vitamin D supplementation for 4 weeks prior to and for duration of study
* Current smokers
* Pregnant/lactating females
* Use of tanning facilities or winter vacation planned during the intervention period to a location expected to increase cutaneous synthesis
* Severe medical illness
* Medications which interfere with vitamin D metabolism e.g. steroid medications (e.g. prednisone), weight loss drug orlistat (e.g. Xenical and Alli), cholesterol-lowering drug cholestyramine (e.g. Questran, LoCholest and Prevalite), seizure drugs Phenobarbital and Dilantin, anti-tuberculosis, statins or thiazide diuretics
* Intestinal malabsorption syndrome
* Excessive alcohol use (\>14 units/ week)
18 Years
65 Years
ALL
Yes
Sponsors
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Devenish Nutrition, Lagan House, 19 Clarendon Road, Belfast, BT1 3BG
UNKNOWN
Agri-Food and Biosciences Institute
OTHER
University of Ulster
OTHER
Responsible Party
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Locations
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Human Intervention Studies Unit, Ulster University
Coleraine, Co.Londonderry, United Kingdom
Countries
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Other Identifiers
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REC/19/0040
Identifier Type: -
Identifier Source: org_study_id
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