Change in glucose level after consuming Nippuku-meshi. - Comparison with convenience store side dishes -

Change in glucose level after consuming Nippuku-meshi. - Comparison with convenience store side dishes - - Change in glucose level after consumption of Nippuku-meshi and convenience store side dishes

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000056148

Enrollment

Registered

2025-01-01

Start date

2025-01-01

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

none

Interventions

1. Nippuku-meshi Nippuku A food Boiled beef Fried gomoku vegetables set Lettuce salad Octopus and broccoli basil salad Boiled mackerel Rice Nippuku B food Boiled mackerel in miso

Eligibility

Sex/Gender

Male

Inclusion criteria

Inclusion criteria: 1.Those who can measure subcutaneous interstitial fluid glucose 2.Those who can cook 3.Those who can maintain the same life rhythm for 10 days 4.Non-smokers 5.Those who have experience eating convenience store side dishes

Exclusion criteria

Exclusion criteria: 1.Those who have been instructed to restrict food intake by a doctor 2.Those who are taking medication (diabetes, cardiovascular disease, cancer, etc.) 3.Those who belong to the athletic club 4.Those who can't stop drinking 5.Those who have food allergies 6.Those who have experienced skin irritation due to alcohol disinfection 7.Those who have a pacemaker or other implantable medical device in the body

Design outcomes

Primary

Measure	Time frame
Subcutaneous interstitial fluid glucose level	—

Countries

Japan

Contacts

Public ContactKazue Yamamoto

Nihon Fukushi University Department of Sport Sciences

kazuey@n-fukushi.ac.jp0569-87-2211

Outcome results

None listed

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