Evaluation of the improvement effect of cooked rice on cognitive function.

Evaluation of the improvement effect of cooked rice on cognitive function. - Evaluation of the improvement effect of cooked rice on cognitive function.

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000044767

Enrollment

Registered

2021-07-11

Start date

2021-07-11

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 individuals

Interventions

Ingest of test food for 12 weeks .(1pack/day) Ingest of test food for 12 weeks .(1pack/day)

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: 1. Individual who do not suffer from diabetes or dementia. 2.Individual having screening test result and questionnaire result judged to be appropriate for this study by investigator.

Exclusion criteria

Exclusion criteria: 1. Individual having severe diseases (e.g. liver, kidney, heart, blood diseases, and infections requiring the notification) 2. Individual received gastrectomy, enterectomy, and gastro-intestinal diseases, judged to be inappropriate for this study. 3. Pregnant, women having the possibility, and lactating women. 4. Participants in order clinical trial. 5. Individual rejected participating in this study by chief investigator.

Design outcomes

Primary

Measure	Time frame
Cognitive function (Cognitrax)	—

Secondary

Measure	Time frame
Incremental area under the curve of the blood glucose levels (IAUCg), that of the blood insulin levels (IAUCi), and fasting blood amyloid-beta levels	—

Countries

Japan

Contacts

Public ContactHiroshi Goto

Niigata Bio-Research Park, Inc Business promotion division

goto@nbrp.co.jp0250251196

Outcome results

None listed

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