# Achieving Nutritional Adequacy Of Vitamin K With An Egg/Plant-Based Food Pairing

> **NCT04286321** · NA · COMPLETED · sponsor: **Ohio State University** · enrollment: 10 (actual)

## Conditions studied

- Nutritional Requirements

## Interventions

- **OTHER:** Zero hard-boiled egg at 0 h
- **OTHER:** One hard-boiled egg at 0 h
- **OTHER:** Two hard-boiled eggs at 0 h
- **OTHER:** Three hard-boiled eggs at 0 h
- **OTHER:** One hard-boiled egg at 3 h
- **OTHER:** One hard-boiled egg at 0 h + One hard-boiled egg at 3 h
- **OTHER:** Two egg whites at 0 h
- **OTHER:** Vegetable oil at 0 h

## Key facts

- **NCT ID:** NCT04286321
- **Lead sponsor:** Ohio State University
- **Sponsor class:** OTHER
- **Phase:** NA
- **Study type:** INTERVENTIONAL
- **Status:** COMPLETED
- **Start date:** 2021-06-01
- **Primary completion:** 2024-07-15
- **Final completion:** 2024-07-15
- **Target enrollment:** 10 (ACTUAL)
- **Last updated:** 2025-06-03


## Primary source

ClinicalTrials.gov registry: https://clinicaltrials.gov/study/NCT04286321

## Citation

> US National Library of Medicine, ClinicalTrials.gov registration NCT04286321, "Achieving Nutritional Adequacy Of Vitamin K With An Egg/Plant-Based Food Pairing". Retrieved via AI Analytics 2026-06-24 from https://api.ai-analytics.org/clinical/NCT04286321. Licensed CC0.

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