Phase I study for the safety of soy milk yoghurt feeding therapy in the patients with food allergy

Phase I study for the safety of soy milk yoghurt feeding therapy in the patients with food allergy - Phase I study for yoghurt therapy of filament Lactobacilus.

Status

Active, not recruiting

Phases

Phase 1

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000028599

Enrollment

Registered

2017-08-09

Start date

2016-10-10

Completion date

Unknown

Last updated

2026-06-29

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

Conditions

Food allergy

Interventions

Volunteer are going to make yoghurt with a filament Lactobacillus powder pack and soy milk 1000ml (Adjustment-free soy milk: Marusan) using the instrument for yoghurt (Yogurtia: Tanika)(40C,30h)on the

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: healthy person

Exclusion criteria

Exclusion criteria: Patient

Design outcomes

Primary

Measure	Time frame
Blood test(TP, ALB, T-Bill, D-Bill, TTT, ZTT, GOT, GPT, ALP, LDH, GTP, ChE, LAP, CPK,AMY, T-CHO, HDL, LDL, TG, UA, BUN, CRE, Na, Cl , K, Ca, IP, Fe, Mg, TIBC) , Urine test, IgE titter are going to compere before and after yoghurt consumption.	—

Secondary

Measure	Time frame
Observation harmful episodes during yoghurt consumptions.(Table CTCAA ver. 4)	—

Countries

Japan

Contacts

Public ContactHajime Fukunaga

Shimane university, Faculty of Medicine Department of Dermalogy

fukunagh@med.shimane-u.ac.jp0853-20-2210

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026