Bioavailability and Safety of Vitamin D3 from Pizza Baked with Fortified Mozzarella Cheese: A Randomized Controlled Trial.

What Was Tested

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

To assess the bioavailability and safety of vitamin D3 from fortified mozzarella cheese baked on pizza.

Who Took Part

PubMed indexes the participants as teenagers and adults, both men and women.

How the Study Was Run

The design is described as randomized and double-blind.

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

As a double-blind Vitamin D, K2, Magnesium and Zinc study, the assignments were hidden from both participants and investigators until the end.

Blood and urine samples were collected at baseline (week 1) and final (week 10) visits for serum 25-hydroxyvitamin D and other biochemical measures.

The primary outcome compared serum 25-hydroxyvitamin D between groups at 10 weeks.

What Was Measured

The subject headings attached to it are Biological Availability, Calcium, Canada, Cheese, Cholecalciferol, Creatinine and Food, Fortified.

What This Means in Plain Language

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

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 2015 (Canadian journal of dietetic practice and research : a publication of Dietitians of Canada = Revue canadienne de la pratique et de la recherche en dietetique : une publication des Dietetistes du Canada), a journal based in Canada.

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