A study to evaluate the effect of food ingredient on body temperature. (test ID:SBF-2018-04-HEGD) - A study to evaluate the effect of food ingredient on body temperature.

Suntory Beverage & Food Limited0 个研究点目标入组 32 人开始时间: 2018年9月15日最近更新: 2023年10月17日

适应症

试验速览

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•(1) Subjects who have a disease and use medicines currently. (2) Subjects who are applicable to following items. a) Subjects with disease on heart, liver, kidney or other organs complication. b) Subjects with a previous history of disease on circulatory organs. c) Subjects who have respiratory disease. d) Subjects who was diagnosed with diabetes. e) Subjects with test food allergy. (3) Subjects whose systolic blood pressure >140 mmHg or diastolic blood pressure >90 mmHg (4) Subjects whose systolic blood pressure <90 mmHg. (5) Females in pregnancy, lactation and scheduled pregnancy period. (6) Subjects who constantly use foods for specified health uses, functional foods, supplements, and/or external medicine. (7) Subjects who have an extremely irregular diet habit or alternative work schedule or work on midnight shift (8) Subjects who are judged as unsuitable for the study by the principal investigator for other reasons.

发起方

Suntory Beverage & Food Limited