Tokyo, Dec. 15 -- UMIN Clinical Trials Registry (UMIN-CTR) received information related to the study (UMIN000060065) titled 'Evaluation of rice palatability and cooking time using an iron-magnetic rice cooking pot' on Dec. 15.
Study Type:
Interventional
Study Design:
Basic Design - Cross-over
Randomization - Non-randomized
Blinding - Single blind -participants are blinded
Control - Active
Primary Sponsor:
Institute - Kyushu University
Condition:
Condition - Healthy adults
Classification by malignancy - Others
Genomic information - NO
Objective:
Narrative objectives1 - To compare the palatability and cooking efficiency of rice cooked in conventional cookware and iron-containing novel material cookware, and to evaluate the potential usefulness of the novel material.
Basic objectives2 - Others
Intervention:
Interventions/Control_1 - Participants consume rice cooked in conventional earthenware pot and undergo sensory evaluation
Interventions/Control_2 - Participants consume rice cooked in iron-containing novel material pot and undergo sensory evaluation
Eligibility:
Age-lower limit - 18
years-old
=
Gender - Male and Female
Key inclusion criteria - Japanese adults who habitually consume rice in their daily diet
Key exclusion criteria - Individuals with food allergies to rice or cooking-related ingredients
Individuals with taste or olfactory disorders
Individuals with health conditions that interfere with participation in the study
Individuals judged ineligible by the principal investigator
Target Size - 20
Recruitment Status:
Recruitment status - Preinitiation
Date of protocol fixation - 2025 Year 11 Month 25 Day
Date of IRB - 2025 Year 11 Month 25 Day
Anticipated trial start date - 2025 Year 12 Month 15 Day
Last follow-up date - 2026 Year 03 Month 31 Day
To know more, visit https://center6.umin.ac.jp/cgi-open-bin/ctr_e/ctr_view.cgi?recptno=R000068570
Disclaimer: Curated by HT Syndication.
