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)
适应症
试验速览
- 阶段
- 未知
- 状态
- 已完成
- 入组人数
- 80
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
- 60years-old 至 80years-old（—）
- 性别
- All
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.
研究者
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