Tokyo, May 27 -- UMIN Clinical Trials Registry (UMIN-CTR) received information related to the study (UMIN000061657) titled 'Sensory Evaluation Test of Seasoning Containing Grain Fermentation Liquid Under Reduced Seasoning Conditions: Single blind, within subject comparative study' on May 27.
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 - None
Classification by malignancy - Others
Genomic information - NO
Objective:
Narrative objectives1 - To evaluate the palatability and taste characteristics of dishes prepared with grain fermented liquid seasonings under reduced seasoning conditions through sensory analysis.
Basic objectives2 - Efficacy
Intervention:
Interventions/Control_1 - Consume foods prepared with standard seasoning and perform a sensory evaluation.
Interventions/Control_2 - Consume foods prepared with light seasoning and perform a sensory evaluation.
Eligibility:
Age-lower limit - 18
years-old
=
Gender - Male and Female
Key inclusion criteria - Healthy Japanese men and women aged 18 years or older.
Key exclusion criteria - Individuals with food allergies: particularly to soybeans, wheat, rice, fermented foods, or any components that may be included in the test food.
Individuals with taste or olfactory disorders or any symptoms that may affect sensory evaluation.
Individuals who are pregnant or breastfeeding.
Individuals with severe chronic diseases: such as heart, kidney, or liver diseases.
Target Size - 20
Recruitment Status:
Recruitment status - Open public recruiting
Date of protocol fixation - 2026 Year 05 Month 21 Day
Date of IRB - 2026 Year 05 Month 21 Day
Anticipated trial start date - 2026 Year 05 Month 22 Day
Last follow-up date - 2026 Year 08 Month 31 Day
To know more, visit https://center6.umin.ac.jp/cgi-open-bin/ctr_e/ctr_view.cgi?recptno=R000070546
Disclaimer: Curated by HT Syndication.
