Difference in taste of bread by the way of spreading butter

Difference in taste of bread by the way of spreading butter - Difference in taste of bread by the way of spreading butter

Status

Recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000033457

Enrollment

100

Registered

2018-07-20

Start date

2018-11-16

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

Feeding and swallowing disorder

Interventions

To change butter from solid to liquid

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Male and female who apply this project by viewing the poster of the recruitment of this research

Exclusion criteria

Exclusion criteria: Those who have dementia, stroke, declined oral function, diet limitation, and food allergy.

Design outcomes

Primary

Measure	Time frame
Subjective evaluation of taste, easiness of eating, easiness of spreading butter on bread	—

Countries

Japan

Contacts

Public ContactJunichi Furuya

Tokyo Medical and Dental University Oral Health Sciences for Community Welfare

furuya.ohcw@tmd.ac.jp03-5803-4545

Outcome results

None listed

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