Effects of consumption of the test food on muscle stiffness in healthy Japanese wome
- Conditions
- Healthy Japanese subjects
- Registration Number
- JPRN-UMIN000048279
- Lead Sponsor
- ORTHOMEDICO Inc.
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Complete: follow-up complete
- Sex
- Female
- Target Recruitment
- 22
Not provided
1. Subjects who are undergoing medical treatment or have a medical history of malignant tumor, heart failure, and myocardial infarction 2. Subjects who have a pacemaker or an implantable cardioverter defibrillator (ICD) 3. Subjects currently undergoing treatment for any of the following chronic disease: cardiac arrhythmia, liver disorder, kidney disorder, cerebrovascular disorder, rheumatism, diabetes mellitus, dyslipidemia, hypertension, or any other chronic diseases 4. Subjects who use or take "Foods for Specified Health Uses," or "Foods with Functional Claims" in daily 5. Subjects who currently taking medications (including herbal medicines) and supplements 6. Subjects who are allergic to medicines and/or the test food related products 7. Subjects who are pregnant, lactation, or planning to become pregnant 8. Subjects who suffer from COVID-19 9. Subjects who have been enrolled in other clinical trials within the last 28 days before the agreement to participate in this trial or plan to participate another trial during this trial 10. Subjects who have a regular exercise habit (such as "subjects who take a walk everyday" and "subjects who go to a yoga class once a week") 11. Subjects who are judged as ineligible to participate in the study by the physician
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method 1. Muscle stiffness at 12 weeks after consumption (12w)
- Secondary Outcome Measures
Name Time Method 1. Muscle stiffness at four weeks after consumption (4w) 2. Subjective symptom measured by visual analogue scale (VAS) at 4w and 12w 3. Body weight, body mass index, body fat percentage, and basal metabolism at 4w and 12w