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临床试验/NL-OMON51345
NL-OMON51345已完成不适用

Postprandial amino acid uptake kinetics of barley rice proteins - Bar-Pro study

Wageningen Food and Biobased Research0 个研究点目标入组 12 人开始时间: 待定最近更新:

试验速览

阶段
不适用
状态
已完成
发起方
入组人数
12

研究概览

简要总结

暂无简介。

研究设计

研究类型
Interventional

入排标准

年龄范围
18 至 64(—)

入选标准

  • * Apparently healthy men and women;
  • * Age between 18 and 40 years;
  • * Body mass index (BMI) between 18.5 and 30 kg/m2 ;
  • * Having veins suitable for blood sampling via a catheter (judged by study
  • nurse/ medical doctor).

排除标准

  • * Any metabolic, gastrointestinal, inflammatory or chronic disease (such as
  • diabetes, anaemia, hepatitis, cardiovascular disease),or having a condition or
  • disease that may lead to an impaired immune system;
  • * History of gastrointestinal surgery or having (serious) gastrointestinal
  • complaints;
  • * History of liver dysfunction (cirrhosis, hepatitis) or liver surgery;
  • * Kidney dysfunction (self-reported);
  • * Any use of medication that may suppress the immune system, this will be
  • judged by the medical supervisor;
  • * Use of medication that may influence the study results, such as gastric acid
  • inhibitors, laxatives, stomach protectors and drugs that can affect intestinal
  • motility, this will be judged by the medical supervisor;
  • * Anaemia (Hb values <7.5 mmol/L for women and <8.5 mmol/L for men);
  • * Reported slimming, medically prescribed or other extreme diets;
  • * Use of protein supplements;
  • * Not willing to give up blood donation during the study;
  • * Current smokers;
  • * Alcohol intake *4 glasses of alcoholic beverages per day;
  • * Pregnant, lactating or wishing to become pregnant in the period of the study
  • (self-reported);
  • * Abuse of hard drugs;
  • * Having food allergies and/or intolerances (e.g. for gluten);
  • * Not having a general practitioner;
  • * Participation in another clinical trial at the same time;
  • * Being an employee of the department Food, Health & Consumer Research of
  • Wageningen Food & Biobased Research.

研究者

发起方
Wageningen Food and Biobased Research

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