Innovative Food Structures to Enhance Nutrient Bioavailability

Innovative Food Structures to Enhance the Sensory Experience, the Nutrient Profile and Nutrient Bioavailability for Older People

This randomized controlled trial (RCT) will compare the change in vitamin D status (25-hydroxyvitamin D nmol/L) after a 4 week intervention with 4 groups:

1. Vitamin D enriched (20ug) olive oil emulsion drink
2. Vitamin D enriched (20ug) coconut oil emulsion drink
3. Placebo emulsion drink
4. Vitamin D supplement (20ug) Participants will be randomized to 1 of 4 intervention group.

Hypothesis 1: 25-hydroxyvitamin D concentrations are higher in the olive oil emulsion drink group compared to the placebo emulsion drink group post intervention.

Hypothesis 2: 25-hydroxyvitamin D concentrations are higher in the olive oil emulsion drink group compared to the coconut oil emulsion drink group post intervention.

Inclusion Criteria:

• Healthy adults

Exclusion Criteria:

• Pregnant/lactating
• Smokers
• Individuals who are not free-living
• An inability to read, write or understand English
• Following a strict diet for any reason, insulin dependent diabetes, coeliac etc.
• Disease that requires chronic therapeutic nutritional or medical treatment
• Those with conditions that may affect kidney function
• Those with osteoporosis
• Those taking supplemental vitamin D
• Those who have been on a sun holiday in the last 2 months
• Those with a milk protein allergy or lactose intolerance