Tokyo, Jan. 14 -- UMIN Clinical Trials Registry (UMIN-CTR) received information related to the study (UMIN000060338) titled 'A Study on the Relationship Between Table manner, Fifteen Millimeters from the Tip of the Chopsticks, No More Than Three Centimeters, and Mealtime Duration' on Jan. 13.

Study Type: Interventional

Study Design: Basic Design - Single arm Randomization - Non-randomized Blinding - Open -no one is blinded Control - Uncontrolled

Primary Sponsor: Institute - Fujita health university

Condition: Condition - healthy individuals Classification by malignancy - Others Genomic information - NO

Objective: Narrative objectives1 - For the prevention of obesity and diabetes, people are often instructed to eat slowly. However, there has not yet been sufficient scientific investigation into the effects of eating slowly. Furthermore, whether someone eats slowly or quickly has largely relied on self-reporting up to now. Therefore, we measured meal durations with various test foods and clarified that meal duration is positively related to the number of chews, number of bites, gender, and age. However, much remains unknown about how to actually eat slowly, in other words, how to take smaller bites and extend mealtime. In Japan, there is a dining etiquette called chopstick tips five bu about 1.5cm, at most one sun about 3cm. which prescribes the proper size of a bite. We hypothesized that people who follow this etiquette take smaller bites, resulting in a slower eating pace. To test this hypothesis, we used two types of test foods, tofu of different sizes, and rice in our study. Basic objectives2 - Others

Intervention: Interventions/Control_1 - First, participants will eat one piece of tofu measuring 4x6x5 cm. After a one-minute interval, they will eat twelve pieces of tofu, each measuring 2x2x2.5 cm. For each eating session, the following items will be measured: the length of staining from the tip of the chopsticks (tip-stain length), mealtime (checked concurrently by video and stopwatch), and the effect on total number of chews, tempo, and number of bites as measured by BitescanTM (Sharp Corporation). Disposable chopsticks will be used to better observe color changes. (If it is difficult to see the stains on the chopsticks, furikake seasoning may be sprinkled on the tofu.) Second, after 2 weeks, participants eat a 150g pack of rice sprinkled with the equivalent of 1 tablespoon of nori-tamago furikake, and simultaneously measure the same items as intervention 1.

Eligibility: Age-lower limit - 20 years-old

Gender - Male and Female Key inclusion criteria - 1. Individuals who, after receiving a thorough explanation regarding participation in this study, have provided written consent based on sufficient understanding and of their own free will. 2. Individuals who are at least 20 years old but under 60 years old at the time consent is obtained. Key exclusion criteria - 1. Individuals currently undergoing treatment for underlying conditions such as poorly controlled diabetes (HbA1c >7%) or kidney disease (self-reported) 2. Others deemed inappropriate by the principal investigator or co-investigators 3. Individuals with allergies to tofu, rice, or eggs Target Size - 40

Recruitment Status: Recruitment status - Open public recruiting Date of protocol fixation - 2026 Year 01 Month 13 Day Date of IRB - 2026 Year 01 Month 07 Day Anticipated trial start date - 2026 Year 01 Month 13 Day Last follow-up date - 2026 Year 12 Month 31 Day

To know more, visit https://center6.umin.ac.jp/cgi-open-bin/ctr_e/ctr_view.cgi?recptno=R000069020

Disclaimer: Curated by HT Syndication.