Table 2.

Characteristics of clinical trials in humans regarding the introduction of vitamin-fortified bread into their diet (n = 4).

Jadad Scale	Participants	Fortificant/Substance/ Dose/Inhibitor	Duration	Methods/Analysis	Results	References/ Country
4	Adults N = 45 Age: 18–45 BMI: 18.5–30	Folic acid; Folate, Calcium L-5-methyltetrahydrofolic acid; 452 mg of L-5-MTHF/roll; 400 mg of folic acid/roll	16 weeks	Venous blood, Plasma folate, Whole-blood folate concentrations	Increase in mean erythrocyte folate by 60% for L-5-MTHF, and by 44% for folic acid.	[24] Canada
3	Adult women N = 41 Age: 20–40 BMI: 19.9–24.5	Vitamin D2, UV-treated baker’s yeast; 30.2 μg/100 g	8 weeks	Venous blood sample, Serum 25-hydroxyvitamin D concentrations	Increase in S-25(OH)D2 concentration by 6.4 nmol/L.	[25] Finland
4	Adults N = 90 Age: 26–48 BMI: 21.7–31.2	Vitamin D3, Vitamin premix, 25 μg/50 g		8 weeks	Venous blood sample, serum 25-hydroxyvitamin D concentrations.	[26] Iran
0	Young adults N = 27 Age: 20–29 BMI: 20–24	Vitamin C; L-ascorbic acid; 5 ppm, 10 ppm, 15 ppm	120 min (30, 60, 90, and 120 min)	Venous blood, GR, GI, GL	GR was the lowest for 5 ppm ascorbic acid brad: 85, 98, 101, 93, 92 for 72% flour extract, and 91, 90, 95, 91, 86 for 72% flour extract; lowest GI (83–90% flour extract) in variant fortified with 10 ppm ascorbic acid, lowest GL (42–90% flour extract) in variant fortified with 10 ppm ascorbic acid.	[27] Iraq

Jadad scale—0–5, N—number of population, Age—years, BMI—body mass index (kg/m²), GR—glucose response, GI—glycemic index, GL—glycemic load, L-5-MTHF—calcium L-5-methyltetrahydrofolic acid, 25(OH)D—serum 25-hydroxy vitamin D.