Bioavailability of vitamin D from fortified process cheese and effects on vitamin D status in the elderly.

What Was Tested

The paper reports a study of Vitamin D, K2, Magnesium and Zinc, published as a randomized controlled trial.

The researchers conducted 2 studies to determine the effect of vitamin D-fortified cheese on vitamin D status and the bioavailability of vitamin D in cheese.

Who Took Part

The abstract describes 2 participants taking part.

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

Participants were randomized to receive vitamin D-fortified cheese, nonfortified cheese, or no cheese.

How the Study Was Run

The design is described as randomized, double-blind and crossover.

Random assignment meant chance, not the researchers, decided who got Vitamin D, K2, Magnesium and Zinc and who got the comparison, which limits bias.

Neither the participants nor the staff measuring them knew who was on Vitamin D, K2, Magnesium and Zinc, so expectations could not easily colour the readings.

Each person switched between Vitamin D, K2, Magnesium and Zinc and the comparison at some point, usually with a gap in between.

Serum levels of 25-OHD, PTH, and OC were measured at the beginning and end of the study.

What Was Measured

PubMed files the paper under topics including Absorption, Aging, Biological Availability, Calcifediol, Cheese, Cholecalciferol and Ergocalciferols.

What This Means in Plain Language

The paper is a randomized, double-blind and crossover study of Vitamin D, K2, Magnesium and Zinc in 2 participants.

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.

The publication is from 2005 (Journal of dairy science), a journal based in United States.

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