Healthy volunteers with serum uric acid level more than 5 mg/dl Black bone chicken, Gout, Hyperuricemia, Functional food
Conditions
Interventions
Consuming ready-to-eat black chicken breast (90g/day) for 14 days,Consuming ready-to-eat white chicken breast (90g/day) for 14 days
black chicken breast,white chicken breast
Sponsors
Office of National Higher. Education Science Research and Innovation Policy Council
Eligibility
Sex/Gender
Male
Age
20 Years to 60 Years
Inclusion criteria
Inclusion criteria: 1. Healthy male with age more than 20 years old. 2. Volunteers must read, communicate and write Thai language. 3. Volunteers have a willingness to participate in the study after being informed. 4. Volunteers are willing to perform activities or avoid activities according to the guidelines. Volunteers have clinical laboratory test values of kidney function within normal limits (eGFR more than or equal to60 mL/min/1.73m2 by CKD-EPI) and liver function values within normal limits, including FBS and HbA1c values. 5. Volunteers have a blood uric acid level more than 5 mg/dl
Exclusion criteria
Exclusion criteria: 1. Volunteers have a history of allergy to chicken products (chicken meat or chicken ingredients) or seasonings that are ingredients of the products, such as soybeans, wheat, seasoning powder, salt, shiitake mushroom powder, etc. 2. Volunteers have a history of taking medicine or dietary supplements that have the ability to stimulate or decrease kidney function or may affect the uric acid level in the blood. 3. Volunteers have a disease that requires taking medicine continuously on a regular basis. 4. Volunteers have a history of major surgery within the past 1 year. 5. Volunteers have a history of regularly drinking alcoholic beverages (at least 1 glass per day, or approximately 250 ml). 6. Volunteers have a history of participating in other research projects which is a test of dietary supplements, oral medicine for less than 1 month before participating the project or is currently undergoing testing. 7. Volunteers whose serum uric acid value changes by more than 15 percent (after repeated testing within 7 days) or volunteers whose serum uric acid value changes by no more than 15 percent (after repeated testing within 7 days) but blood uric acid level less than or equal 5 mg/dL. 8. There is a change in kidney function values of more than 25 percent (after repeated testing within 7 days). 9. Volunteers ate foods that affect blood uric acid levels 2 days before coming to have their blood drawn. The foods that affect the uric acid level in the blood include energy drinks, vitamin C or dietary supplements or products obtained from milk such as cheese, milk, yogurt, fruit juice, cherries, etc. 10. Volunteers drank more than 2 cups of tea, coffee, both caffeinated and non-caffeinated per day.
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Serum uric acid at day 0, 7, 14 and 21 Blood test | — |
Secondary
| Measure | Time frame |
|---|---|
| Serum Xanthine oxidase activity at day 0, 7, 14 and 21 Blood test,24 hour urine uric acid At day 0, 7, 14 and 21 Urine test,Serum Antioxidant assay At day 0, 7, 14 and 21 Blood test | — |
Countries
Thailand
Contacts
Public ContactNeti Waranuch
CsaNat, Naresuan university
Outcome results
None listed