The effect of increased red meat consumption on the formation of N-nitroso compounds in ileostomists

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

ISRCTN

Registry ID

ISRCTN55253115

Enrollment

Registered

2003-09-12

Start date

2002-05-17

Completion date

Unknown

Last updated

2015-01-13

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

Conditions

Surgery: Ileostomy Surgery

Interventions

This is a randomised crossover study consisting of three dietary periods. 12 Non-smoking male or female free-living ileostomists will be recruited by advertisement in the newsletter/website of the Ile

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: 12 Subjects in the age range of 20-85 years.

Exclusion criteria

Exclusion criteria: Does not meet inclusion criteria

Design outcomes

Primary

Measure	Time frame
Not provided at time of registration	—

Secondary

Measure	Time frame
Not provided at time of registration	—

Countries

United Kingdom

Outcome results

None listed

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