Effects of functional dietary ingredients on post-meal bodily sensatio
- Conditions
- Healthy subjects
- Registration Number
- JPRN-UMIN000039382
- Lead Sponsor
- HUMA R&D CORP
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Complete: follow-up complete
- Sex
- All
- Target Recruitment
- 50
Not provided
1.Subject who has a weight fluctuation of more than +-10kg within one year. 2.Subject who has experienced chest pain or abnormal pulse at rest. 3.Subject who frequently experience shortness of breath, dizziness, and loss of consciousness. 4.A family member who has died suddenly for unknown reasons. 5.Subject who has been diagnosed as having problems with the legs. 6.Subject who is treating rheumatism. 7.Subject who is taking medication or under medical treatment because of some serious illness. 8.Subject with a history of knee surgery or disease, or who regularly use of cane. 9.Subject with a history of allergies to drug, food, test food ingredients (milk protein, etc.) 10.Subject with a history of drug dependence or alcohol dependence. 11.Subject who has or had suspected of disorder with mental(such as depression) or sleep (such as insomnia and sleep apnea syndrome). 12.Subject who has irregular work rhythms such as working at night. 13.Subject who works in factories, construction, construction sites, etc. and engage in manual labor that overuses their bodies. 14.Subject who has extremely irregular lifestyle such as eating and sleeping. 15.Subject who has an unbalanced diet.
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method Subjective evaluation of the bodily sensation using questionnaire (frequency and intensity of bodily sensation, and their cumulative value), physical condition changes after meals, vital signs,BMI,adverse events
- Secondary Outcome Measures
Name Time Method