An interventional study of Pork arm and Chicken arm in Vitamin D Deficiency, sponsored by University of Ulster. Completed at 1 site in United Kingdom. Open to participants aged 18 Years to 65 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2021-06-14.
Sponsored by University of Ulster · Not applicable, Interventional, and Basic science
The importance of achieving an adequate vitamin D status is widely recognised, with public health and research communities heightening their interest over recent years.
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.
772 studies on the registry are indexed under Vitamin D Deficiency; 61 are open to participants now.
This study's enrollment of 15 is below the median of 77 across 564 interventional studies indexed under Vitamin D Deficiency.
Browse Vitamin D Deficiency studies →University of Ulster is the lead sponsor of 94 studies on the registry; 16 are open to participants now.
Counted across the registry records on this site, refreshed daily.
Free-living, apparently healthy Caucasian adults
Exclusion Criteria:
Non-Caucasian adults
One portion of Vitamin D-enriched pork
Other: Pork arm
One portion of control pork
Other: Pork arm
Equivocal dose of Vitamin D supplement
Other: Pork arm
One portion of Vitamin D-enriched chicken
Other: Chicken arm
One portion of control chicken
Other: Chicken 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.
The effect of 1 portion of vitamin D-enriched chicken on 25(OH)D concentration in comparison to control chicken.
Change in vitamin D concentration
Vitamin D3, vitamin D2, 25(OH)D3, 25(OH)D2) (nmol/L) in serum/plasma
Time frame: Change over 24 hours (baseline (0 hr), 1.5, 3, 6, 9, 24-hour)
Calcium serum concentrations
Adjusted calcium
Time frame: Monitored over 24 hours (baseline (0 hr), 1.5, 3, 6, 9, 24-hour)
Parathyroid hormone (PTH) concentration
Plasma levels
Time frame: Change over 24 hours (baseline (0 hr), 1.5, 3, 6, 9, 24-hour)
Plan to share: No
No publications or documents are linked to this record.
This study is completed, as verified in Jun 2021. You cannot join it, but the record below documents what was studied.
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University of Ulster