NCT01552252已完成早期 1 期
Development and Evaluation of a Low Erosive Apple Juice Drink With Phosphoryl Oligosaccharides of Calcium (POs-Ca)
Hitomi Mita0 个研究点目标入组 30 人开始时间: 2010年3月最近更新:
适应症
试验速览
- 阶段
- 早期 1 期
- 状态
- 已完成
- 发起方
- 入组人数
- 30
- 主要终点
- Visual Analogue Scale of taste palatability
研究概览
简要总结
The null hypothesis tested was that there are no differences in the taste palatability of the apple juices before and after adding POs-Ca.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Supportive Care
- 盲法
- Triple (Participant, Investigator, Outcomes Assessor)
入排标准
- 年龄范围
- 18 Years 至 25 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •healthy adult subjects
- •No eating or drinking within 30 minutes before the start time of the trials
- •No tooth brushing within 30 minutes before the start time of the trials
排除标准
- •apple hypersensibility
结局指标
主要结局
Visual Analogue Scale of taste palatability
时间窗: At time when the subjects have finished drinking, an expected average of 10 minutes
Tasters were first asked to drink the unaltered (0% POs-Ca) juice, to get familiar with the taste. After that they drank each of the 5 juices in a random order, and evaluated the taste by marking an analogue scale ranging from 0 to 100 which was printed horizontally on a sheet of paper.
次要结局
未报告次要终点
研究者
Hitomi Mita
Development and Evaluation of a Low Erosive Apple Juice Drink with Phosphoryl Oligosaccharides of Calcium.
Tokyo Medical and Dental University
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