Effect of Fermented Soy Based Product on Cardiometabolic Risk Factors
NCT ID: NCT03429920
Last Updated: 2021-02-04
Study Results
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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COMPLETED
NA
28 participants
INTERVENTIONAL
2018-09-23
2019-08-01
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
CROSSOVER
PREVENTION
DOUBLE
Study Groups
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Q CAN PLUS POWDER
QCAN PLUS POWDER:2 pouches per day, each pouch contains(12-15gms of fermented soy powder)
Q CAN PLUS
Active powder with fermented soy , 2 pouches per day, each pouch contains 12-15 gms of fermented soy
placebo
Sprouted brown rice protein with flavor (provided by BESO Biological Research Inc.)
Placebo
Sprouted brown rice protein with flavor (provided by BESO Biological Research, Inc.)
Interventions
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Q CAN PLUS
Active powder with fermented soy , 2 pouches per day, each pouch contains 12-15 gms of fermented soy
Placebo
Sprouted brown rice protein with flavor (provided by BESO Biological Research, Inc.)
Eligibility Criteria
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Inclusion Criteria
* At high risk for cardiovascular disease, i.e. with 2 or more risk factors:
* Present tobacco smoker
* Arterial hypertension (BP ≥ 140/90 mm Hg or treatment)
* LDL-cholesterol ≥ 110 mg/dl
* HDL-cholesterol ≤ 40 mg/dl
* Triglycerides ≥ 150 mg/dl
* Fasting blood glucose ≥ 110 mg/dl
* Overweight or obesity (BMI ≥ 25 kg/m2)
* Family history of premature heart disease
Exclusion Criteria
* Abnormal blood chemistry profile
* Familial hypercholesterolemia or other genetic dyslipidemia
* Intake of lipid-lowering drugs and dietary products including plant sterols/stanols
* High Framingham risk or medical condition in which statin therapy is considered necessary by a treating physician
* Hypersensitive or allergic to soy or cellulose
* Alcohol or drug addiction or abuse
* Diabetes
* Lack of ability or interest to follow the dietary intervention
29 Years
75 Years
ALL
No
Sponsors
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Loma Linda University
OTHER
Responsible Party
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Joan Sabate,DrPH, MD
Professor of Nutrition
Principal Investigators
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Joan Sabate, DrPH
Role: PRINCIPAL_INVESTIGATOR
Loma Linda University
Locations
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Loma Linda University
Loma Linda, California, United States
Countries
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References
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Jung SM, Haddad EH, Kaur A, Sirirat R, Kim AY, Oda K, Rajaram S, Sabate J. A Non-Probiotic Fermented Soy Product Reduces Total and LDL Cholesterol: A Randomized Controlled Crossover Trial. Nutrients. 2021 Feb 6;13(2):535. doi: 10.3390/nu13020535.
Other Identifiers
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5180083
Identifier Type: -
Identifier Source: org_study_id
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