80
Participants
Start Date
January 10, 2019
Primary Completion Date
October 31, 2019
Study Completion Date
December 31, 2020
Fortified yoghurt
Food-grade vitamin B12 in the form of methylcobalamin (purity: 99%) was used for fortification. Yoghurts were Greek-style and locally produced by a yoghurt company in British Columbia, Canada. The pre-measured vitamin B12 was added into yoghurt vats in amounts that corresponded to the chosen dosage (50 µg of B12 per 150 g). The yoghurt was packaged into white cups, each containing 150 grams of yoghurt, labelled with the date of production and study code.
Control yoghurt
Yoghurts were locally produced by a yoghurt company in British Columbia, Canada. Yoghurts produced were Greek-style and packaged into white cups, each containing 150 grams of yoghurt, labelled with the date of production and study code.
BCCHR Clinical Research and Evaluation Unit (CREU), Vancouver
UBC Western Nutrition Research Center (WNRC), Vancouver
Dairy Farmers of Canada
OTHER
University of British Columbia
OTHER