Fortification of orange juice with vitamin D: a novel approach for enhancing vitamin D nutritional health.

What Was Tested

This randomized controlled trial looks at Vitamin D, K2, Magnesium and Zinc.

The researchers determined whether vitamin D, a fat-soluble vitamin, is bioavailable in orange juice and skim milk, 2 nonfat beverages.

Why It Was Studied

Fortification of milk with vitamin D may not be adequate for satisfying the vitamin D requirement because of variability in vitamin D content after fortification and because many persons have milk allergy or lactose intolerance.

Additional foods need to be fortified with vitamin D.

Who Took Part

The study group was 18 adults.

The age groups tagged for this paper are adults, middle-aged adults and older adults.

How the Study Was Run

The design is described as randomized and double-blind.

The adults were allocated by chance, so the Vitamin D, K2, Magnesium and Zinc group and the comparison group should start out alike.

Blinding on both sides kept the adults and researchers unaware of who received Vitamin D, K2, Magnesium and Zinc.

What Was Measured

The subject headings attached to it are Beverages, Biological Availability, Bread, Calcifediol, Cholecalciferol, Citrus and Corn Oil.

Author keywords: Non-programmatic.

What This Means in Plain Language

The paper is a randomized and double-blind study of Vitamin D, K2, Magnesium and Zinc in 18 adults.

With fewer than 40 people, it is a small study, so it is better read as an early signal for further research than as a settled answer.

Its findings take up roughly 4 sentences of the abstract and are left out here on purpose; the source paper is the place to read them.

The publication is from 2003 (The American journal of clinical nutrition), a journal based in United States.

More context: the Vitamin D, K2, Magnesium and Zinc compound page, all human trials.