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临床试验/JPRN-UMIN000036926
JPRN-UMIN000036926已完成未知

Effect of daily intake of the test food on serum lipid levels and body composition - Effect of the test food intake on serum lipid levels and body composition

Seiichiro Aoe Otsuma Women's University Faculty of Home Economics Department Food Science0 个研究点目标入组 50 人开始时间: 2019年6月3日最近更新:
适应症

试验速览

阶段
未知
状态
已完成
发起方
入组人数
50

研究概览

简要总结

Kombu supplementation was shown to reduce body fat ratio and body weight in obese men. It was found that kombu supplementation decreased serum LDL-cholesterol levels in obese men and women. In addition, thyroid hormone levels were not influenced by daily intake of 1 mg iodine in kombu supplement.

研究设计

研究类型
Interventional

入排标准

年龄范围
20years-old 至 59years-old(—)
性别
All

入选标准

  • 未提供

排除标准

  • (1) The person with severe disease in the liver, kidney, heart, lung, digestive organs, blood, endocrine, and urology. (2) The person who is undergoing therapeutic treatment or take a drug at the time of informed consent agreement. (3) Person having food or drug allergy, hypersensitivity, or those medical history. (4) Person who cannot eat kelp (5) Person who eats FOSHU, Foods with Function Claims, Supplement, So-called health food rich in dietary fiber daily. (6) Person who is controlled or limited iodine intake. (7) Person who drinks excessive alcohol (above 30g/day as alcohol). (8) Person with abnormal food habit or irregular life style such as shifts workers or late-night workers. (9) Person participating in an examination to apply an intake of other food and the examination using the drug, person with the intention of the participation within 4 weeks or after informed consent agreement of present test. (10) Men who carried out the whole blood donation of 400ml from start of this test three months ago. (11) Women who carried out the whole blood donation of 400ml from start of this test four months ago. (12) Person who judged an examination responsibility doctor to be inappropriate as a subject

研究者

发起方
Seiichiro Aoe Otsuma Women's University Faculty of Home Economics Department Food Science

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