Effects of continuous intake of steamed soy foods on muscle mass and strength of healthy people with insufficient exercise

Function of steamed soy foods - Soy

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000040041

Enrollment

Registered

2020-04-25

Start date

2020-12-21

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

Healthy people with insufficient exercise

Interventions

Eating steamed soy food for 30 days Non-eating steamed soy food

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: healthy humans with insufficient exercise

Exclusion criteria

Exclusion criteria: 1) Patients who are currently in treatment or have a disease. 2) People who are currently treating with diet or exercise therapy under the supervision of a doctor 3) People who have a pacemaker or metal inside 4) People who are pregnant, may become pregnant, or are breastfeeding 5) People who have soy food allergy 6) Patients with a history of severe liver, kidney, or heart disease 7) People who have arrhythmia and severe anemia 8) People who take medicines, health foods, or supplements that may affect the test results 9) Others who are not qualified by the Principal Investigator

Design outcomes

Primary

Measure	Time frame
Measurement of muscle mass and intramuscular fat mass by MRI examination, Grip strength, walking speed measurement, vertical jump measurement	—

Secondary

Measure	Time frame
Body weight	—

Countries

Japan

Contacts

Public ContactTakeshi Nikawa

Tokushima University Graduate School Institute of Medical Biosciences

nikawa@tokushima-u.ac.jp088-633-9248

Outcome results

None listed

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