Skip to content

Evaluation of effects induced by ingesting test foods on fat oxidation at rest.

Evaluation of effects induced by ingesting test foods on fat oxidation at rest. - Evaluation of effects induced by ingesting test foods on fat oxidation at rest.

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
JPRN
Registry ID
JPRN-UMIN000053144
Enrollment
30
Registered
2023-12-18
Start date
2024-01-29
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 male adults

Interventions

Sponsors

CPCC Company Limited.
Lead Sponsor

Eligibility

Sex/Gender
Male

Inclusion criteria

Inclusion criteria: (1) Male subjects ranging in age from 20 to 49 at informed consent. (2) Subjects ranging in BMI from 18.5 to less than 25.0 kg/m2. (3) Subjects who can visit the designated facility on measurement days. (4) Subjects who can make self-judgment and voluntarily gave written informed consent.

Exclusion criteria

Exclusion criteria: (1) Subjects who have a habit of exercises. (2) Subjects who can not brethe naturally using an aeromonitor. (3) with irregular life rhythm (e.g., irregular shift work). (4) Subjects having habitual alcohol intake. (5) Subjects having a habit of smoking. (6) Subjects having irregular eating habits. (7) Subjects with dieting or planning to diet during this study. (8) Subjects having serious allergic rhinitis. (9) Subjects who have periodically used health-specific / functional / health foods including supplements, which might affect fat metabolism. (10) Subjects who take affecting medicines (except non affecting painkiller/anti-inflammatory/external/eyedrops) within a month before the consent. (11) Subjects having severe anemia (12) Subjects who have experience illness or deterioration of physical condition due to blood sampling in the past. (13) Subjects who have difficulty in having blood drawn from a peripheral blood vein. (14) Subjects with a maximal blood pressure of less than 90 mmHg. (15) Subjects who donated their blood components and/or whole blood (0.2 L) within the past 4 weeks. (16) Subjects who donated their whole blood (0.4 L) within the past 12 weeks. (17) Subjects being collected in total of their blood (1.2 L) within the past 12 months and in this research. (18) Subjects being under other clinical tests, or partook in those within the past four weeks, or will join those after the consent. (19) Subjects who meet any of the following: (a) suffering from heart, liver, or kidney disease (including complications of other diseases) (b) having a history of cardiovascular disease (c) diabetes (d) allergic to the test food and required one. (20) Others who were judged as inappropriate for participation by the principal/sub investigator.

Design outcomes

Primary

MeasureTime frame
Fat oxidation

Countries

Japan

Contacts

Public ContactMariko Sato

Suntory beverage & Food limited. Development & Designed Department

Mariko_Sato@suntory.co.jp050-1734-6161

Outcome results

None listed

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