Study on the effect of functional barley intake on the gut microbiota in children with allergic diseases

Study on the effect of functional barley intake on the gut microbiota in children with allergic diseases - Study on the effect of functional barley intake on the gut microbiota in children with allergic diseases

Status

Recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000045595

Enrollment

Registered

2021-12-31

Start date

2021-12-20

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

Egg allergy or atopic dermatitis

Interventions

Test food: Cookies containing functional barley Duration: 16 weeks Dose:6g (1-3 years) or 9g (over 4 years) of functional barley Intervention frequence: Once daily Test food: Cookies containing ric

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Children diagnosed as egg allergy or atopic dermatitis by physicians and agreed to join the study.

Exclusion criteria

Exclusion criteria: Children with food allergy other than eggs or children who was prescribed antibiotics in the last three months.

Design outcomes

Primary

Measure	Time frame
Changes in proportion of butyric acid producing bacteria in the gut microbiota	—

Secondary

Measure	Time frame
Fecal butyric acid concentration Ratio of Tregs in peripheral lymphocyte Serum IgE, Specific IgE Bacterial composition EASI score, POEM score TARC Threshold of egg allergy trigger	—

Countries

Japan

Contacts

Public ContactShohei Akagawa

Kansai Medical University Department of Pediatrics

akagawas@hirakata.kmu.ac.jp+81728040101

Outcome results

None listed

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