A study of the effect of food ingredient on cognitive function. (SIC-2019-07-SHKBSN)

A study of the effect of food ingredient on cognitive function. (SIC-2019-07-SHKBSN) - A study of the effect of food ingredient on cognitive function. (SIC-2019-07-SHKBSN)

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000038593

Enrollment

Registered

2019-12-02

Start date

2019-12-02

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

None listed

Interventions

Ingredient-containing food, 40 weeks Ingredient-free food, 40 weeks

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: (1) Subjects who can make self-judgment and are voluntarily giving written informed consent. (2) From 60 to 80 years Japanese at the time of consent.

Exclusion criteria

Exclusion criteria: (1) Subjects who are under medication for dementia, Alzheimer's disease, psychiatric disorder and cerebrovascular disease. (2) Subjects who have a history or are suspected patient of cranial nerve disease and psychiatric disorders. (3) Subjects who have difficulties in recognition of colors. (4) Subjects whose visual acuity is too low to perform tests although correction using glasses. (5) Subjects whose hearing acuity is too low to perform test although correction using hearing aid.

Design outcomes

Primary

Measure	Time frame
Mini Mental State Examination (MMSE)	—

Countries

Japan

Contacts

Public ContactYumi Nakamura

Suntory global innovation center limited. Research Institute

Yumi_Nakamura@suntory.co.jp050-3182-2513

Outcome results