Whole egg consumption effects on vitamin D and carotenoids bioavailability in pre- and post-menopausal females: a randomized crossover controlled feeding trial.

What Was Tested

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

The aim of this study was to assess the effects of co-consuming WE with vitamin D and carotenoids-rich foods on their absorption in pre- and post-menopausal females.

Why It Was Studied

Background & aims: Whole egg (WE) is a good source of vitamin D and carotenoids but their effects on concurrent bioavailability from a co-consumed meal and differences by menopausal status, remain unclear.

Methods: Nine pre-menopausal and 8 post-menopausal females completed 8 day trials (7 day controlled diet plus test day) separated by a 3-week washout.

Who Took Part

PubMed indexes the participants as adults and middle-aged adults, women only.

How the Study Was Run

In design terms this was a randomized and crossover study.

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

In the crossover set-up each of the participants took both Vitamin D, K2, Magnesium and Zinc and the comparison in turn, acting as their own control.

What Was Measured

Methods: Nine pre-menopausal and 8 post-menopausal females completed 8 day trials (7 day controlled diet plus test day) separated by a 3-week washout.

The subject headings attached to it are Carotenoids, Vitamin D, Eggs, Postmenopause, Biological Availability and Premenopause.

What This Means in Plain Language

The paper is a randomized and crossover study of Vitamin D, K2, Magnesium and Zinc.

The publication is from 2026 (Food & function), a journal based in England.

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