Rouxbe Pilot for MS

NCT ID: NCT02424825

Last Updated: 2019-04-29

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

15 participants

Study Classification

INTERVENTIONAL

Study Start Date

2015-02-28

Study Completion Date

2015-05-31

Brief Summary

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The purpose of this protocol is to collect data from approximately 15 multiple sclerosis (MS) patients who are participating in a pilot cooking course. This online cooking training program is currently available to general public through the company "Rouxbe" for a fee. Data gathered from this cooking course will be used to develop novel ways of promoting healthy eating habits in people with MS. The investigators will use the data from blood tests, questionnaires, and demographics to assess the feasibility and effectiveness of this program. This is an outpatient program designed for people with MS that would occur regardless of whether participant data is collected.

This pilot cooking course will run for approximately four weeks. The investigators intend start to the training course in mid-March 2015. Subjects will be followed prior to course initiation for baseline data gathering, at four weeks from baseline, twelve weeks from baseline, and twenty-four weeks from baseline.

Detailed Description

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Conditions

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Multiple Sclerosis

Study Design

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Allocation Method

NA

Intervention Model

SINGLE_GROUP

Primary Study Purpose

TREATMENT

Blinding Strategy

NONE

Study Groups

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Rouxbe

Subjects will attend a one-month online cooking course, and be followed before, during, and after their participation for quality-of-life, fatigue, and blood biomarker changes.

Group Type EXPERIMENTAL

Cooking Course

Intervention Type BEHAVIORAL

This is a month-long online cooking course, aimed at promoting a low-fat, plant-based diet.

Interventions

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Cooking Course

This is a month-long online cooking course, aimed at promoting a low-fat, plant-based diet.

Intervention Type BEHAVIORAL

Eligibility Criteria

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Inclusion Criteria

* Confirmed diagnosis of MS
* Willingness to comply with the diet and values set forth in the course
Minimum Eligible Age

18 Years

Maximum Eligible Age

75 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

No

Sponsors

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Rouxbe Cooking School

UNKNOWN

Sponsor Role collaborator

Oregon Health and Science University

OTHER

Sponsor Role lead

Responsible Party

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Vijayshree Yadav

Principal Investigator

Responsibility Role PRINCIPAL_INVESTIGATOR

Principal Investigators

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Vijayshree Yadav, MBBs, MCR

Role: PRINCIPAL_INVESTIGATOR

Oregon Health and Science University

Locations

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Oregon Health & Science University Multiple Sclerosis Center.

Portland, Oregon, United States

Site Status

Countries

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United States

References

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Perlman J, Wu H, Fryman A, Lane M, Bittner F, Sammi MK, Rooney WD, Stevens A, Yadav V. Effects of vascular disease risk factors on brain metabolism in multiple sclerosis. Mult Scler Relat Disord. 2025 Sep 10;104:106700. doi: 10.1016/j.msard.2025.106700. Online ahead of print.

Reference Type DERIVED
PMID: 40976206 (View on PubMed)

Related Links

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http://rouxbe.com/

Rouxbe Cooking School

Other Identifiers

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IRB00011383

Identifier Type: -

Identifier Source: org_study_id

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