The dynamic effects of cooking methods on intestinal health

Status

Active, not recruiting

Phases

Early Phase 1

Study type

Interventional

Source

ChiCTR

Registry ID

ChiCTR1900028562

Enrollment

Unknown

Registered

2019-12-27

Start date

2020-01-01

Completion date

Unknown

Last updated

2020-01-06

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Intestinal health

Interventions

Low-Group:Low temperature cooking

High-Group:High temperature cooking

Eligibility

Sex/Gender

All

Age

18 Years to 30 Years

Inclusion criteria

Inclusion criteria: 1. Community residents of Harbin Medical University aged 18 to 30 years; 2. Normal liver and kidney function, normal levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), AST/ALT, serum creatinine (Cre), uric acid (UA), urea and urea nitrogen (BUN); 3. Normal blood lipid levels, total cholesterol (TCHO), triglyceride (TG), high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C); 4. Informed consent has been signed.

Exclusion criteria

Exclusion criteria: 1. Have a history of surgery or other serious traumatic history; 2. Acute, chronic or infectious diseases; 3. Anemia, male Hb 5h per week; 10. Have a history of food allergies such as seafood.

Design outcomes

Primary

Measure	Time frame
LBP/sCD14;	—

Secondary

Measure	Time frame
Human GHRL;Human Leptin;C-Peptide;FGF-21;LBP;sCD14;AGEs;ADP;HbA1c;Fasting Glucose;AUC of Glucose;Fasting Insulin;AUC of Insulin;HOMA2-IR;HOMA2-B;Serum fatty acid profile;Serum amino acid spectrum;Intestinal flora;MeIQx;PhIP;4,7,8-TriMeIQx;TC;TG;LDL-C;HDL-C;Lp(a);apoA;apoB;HOMA2-S;	—

Countries

China

Contacts

Public ContactChanghao Sun

Harbin Medical University

542446764@qq.com+86 13313619991

Outcome results

None listed

Source: ChiCTR (via WHO ICTRP) · Data processed: Feb 4, 2026