Effect of candy containing dietary fiber on salivation and salivary viscosity

Development of food products aimed at stimulating salivation and modulating salivary viscosity - Development of food products aimed at stimulating salivation and modulating salivary viscosity

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000051700

Enrollment

Registered

2023-07-25

Start date

2023-07-25

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 adults

Interventions

Test substance: Sucrose and starch syrup-based candy (control. Approx. 3 g) Administration: Take one test substance in the mouth Test substance: 1% dietary fiber-containing candy (Approx. 3 g) Admin

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Healthy adults

Exclusion criteria

Exclusion criteria: 1. Having or history of disease as follows, diabetes, impaired glucose tolerance, dyslipidemia, food allergy 2. BMI>26.5 3. Smoker 4. High risk of aspiration

Design outcomes

Primary

Measure	Time frame
Saliva secretion in holding the test substances in the mouth	—

Secondary

Measure	Time frame
1. Salivary viscosity 2. Subjective questionnaire	—

Countries

Japan

Contacts

Public ContactMisaki Kurawaka

Jumonji University Department of Food Science, Faculty of Human Life

m-krwk@jumonji-u.ac.jp048-477-0555

Outcome results

None listed

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