Vitamin D & Chocolate
Research type
Research Study
Full title
The bioavailability of 800IU of vitamin D in high polyphenol, low sugar chocolate with or without milk compared to an 800IU vitamin D supplement in healthy individuals
IRAS ID
160552
Contact name
Thozhukat Sathyapalan
Contact email
Sponsor organisation
Hull & East Yorkshire Hospitals NHS Trust
Research summary
Vitamin D is a fat-soluble vitamin that functions as a hormone in the body to regulate calcium metabolism. Vitamin D helps in maintaining blood calcium levels by increasing absorption of calcium from gut and kidneys. Maintaining calcium levels is vital for normal functioning of the nervous system, as well as for bone growth and maintenance of bone strength.
Vitamin D deficiency has become a worldwide problem because of limitations on sunlight exposure and inadequacy of vitamin D in diets. It has been seen in the previous studies that low vitamin D levels are associated with increased risk of diabetes, heart problems and excessive fat in the liver which is a sign of early liver disease. Also, vitamin D supplementation has shown beneficial effects on insulin sensitivity and body fat. So, it is very important to maintain adequate vitamin D levels for healthy bodily functions and the best way to deliver it to public is fortification of foods.
It has been seen in previous studies that vitamin D absorption from gut is affected when it is taken with different substances. For example one of the studies showed increased vitamin D absorption when it was taken with fish oil as compared to multivitamin tablet. Similarly, in this study we shall compare the absorption of vitamin D from gut when taken with and without milk chocolate.REC name
East of England - Cambridgeshire and Hertfordshire Research Ethics Committee
REC reference
14/EE/1072
Date of REC Opinion
22 Jul 2014
REC opinion
Favourable Opinion