JPRN-UMIN000038593
已完成
未知
A study of the effect of food ingredient on cognitive function. (SIC-2019-07-SHKBSN) - A study of the effect of food ingredient on cognitive function. (SIC-2019-07-SHKBSN)
概览
- 阶段
- 未知
- 干预措施
- 未指定
- 疾病 / 适应症
- ot applicable
- 发起方
- Hokkaido Information University
- 入组人数
- 80
- 状态
- 已完成
- 最后更新
- 2年前
概览
简要总结
暂无简介。
研究者
入排标准
入选标准
- 未提供
排除标准
- •(1\) Subjects who are under medication for dementia, Alzheimer's disease, psychiatric disorder and cerebrovascular disease. (2\) Subjects who have a history or are suspected patient of cranial nerve disease and psychiatric disorders. (3\) Subjects who have difficulties in recognition of colors. (4\) Subjects whose visual acuity is too low to perform tests although correction using glasses. (5\) Subjects whose hearing acuity is too low to perform test although correction using hearing aid.
结局指标
主要结局
未指定
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