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Effects of Sushi's Nutritional Components on Physiological Function

Effects of Sushi's Nutritional Components on Physiological Function - Effects of Sushi's Nutritional Components on Physiological Function

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
JPRN
Registry ID
JPRN-UMIN000059957
Enrollment
35
Registered
2025-12-31
Start date
2025-10-23
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

Sushi Sushi Sushi Sushi

Sponsors

Kyoto University
Lead Sponsor

Eligibility

Sex/Gender
All

Inclusion criteria

Inclusion criteria: Healthy

Exclusion criteria

Exclusion criteria: Pregnant, lactating, or menstruating women on the same day. Allergic to shrimp, crab, eggs, squid, salmon roe, salmon, wheat, soy, mackerel, chicken, apple, or any other food tested. Taking anticoagulants.

Design outcomes

Primary

MeasureTime frame
Blood glucose levels before meals and 10 to 120 minutes after meals, blood hormones, and questionnaires—

Countries

Japan

Contacts

Public ContactYukako Hayashi

Kyoto University Graduate School of Agriculture

hayashi.yukako.7s@kyoto-u.ac.jp0774-38-3750

Outcome results

None listed

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