KCT0000620已完成未知
Comparison of clinical parameters and cytokines according to the fermentation of Kimchi in patients with metabolic syndrome
Ajou University Hospital0 个研究点目标入组 30 人开始时间: 待定最近更新:
试验速览
- 阶段
- 未知
- 状态
- 已完成
- 发起方
- 入组人数
- 30
研究概览
简要总结
(1) Effect of consumption of Kimchi : Increased intake of dietary fiber : Decreased body weight, BMI, and waist circumference : Decreased fasting insulin, HOMA-IR, a parameter of insulin resistance : Increased Matsuda index, a parameter of insulin secretion (2) Effect of consumption of fermented Kimchi : Increased QUICKI index, a parameter of insulin sensitivity (3) The percentage of subjects who showed improved glucose tolerance : fresh Kimchi- 9.5%, fermented Kimchi- 33.3%
研究设计
- 研究类型
- Interventional Study
入排标准
- 年龄范围
- 20(Year) 至 o Limit（—）
- 性别
- All
入选标准
- •? waist circumference (WC) > 90 cm in men or > 80 cm in women
- •? triglycerides (TG) = 150 mg/dL
- •? high density lipoprotein-cholesterol < 40 mg/dL in men or < 50 mg/dL in women
- •? blood pressure = 130/85 mmHg
- •? fasting glucose = 100 mg/dL
- •Subjects were enrolled if they have two or more components of the aboves.
排除标准
- •(1) taking medication for thyroid disease, (2) decreased renal function
- •(serum creatinine >1.3 mg/dL), (3) abnormal liver function (aspartate aminotransferase, alanine aminotransferase, or total bilirubin >2 times the upper normal limit), (4) congestive heart failure (New York Heart Association Class III or IV), (5) cancer, (6) pregnancy or lactation, or (7) started a new exercise program or had significant weight changes within the past 3 months.
研究者
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