Effect of Red Furu Consumption on Serum Vitamin B12 and Homocysteine Concentration In Healthy Young Volunteers
NCT ID: NCT03844958
Last Updated: 2019-02-26
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
23 participants
INTERVENTIONAL
2017-06-15
2017-06-19
Brief Summary
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Detailed Description
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Test Meals:
Red Furu Group: 50 g of red furu with 2 slices of bread. Tofu Group: 50 g of plain tofu eaten with 2 slices of bread. Volunteers will refrain from consumption of fermented products 1 week prior to the study. Thereafter subject feed on control diet and intervention diet for 1 day. Volunteers' normal diets and test meals will be recorded on a self-administered questionnaire, followed by testing serum vitamin B12, Homocysteine and other biochemical parameters.
5-10 mL blood will be collected per session. Blood will be collected: 3 times (0h-24h-72h).Participants will be asked to fast for 10-12 hours prior to the blood draw.
Conditions
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Study Design
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RANDOMIZED
PARALLEL
TREATMENT
NONE
Study Groups
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Red Furu
Volunteer was randomized into group red furu
Red Furu
50 g red furu was consumed with 2 slices of plain bread for one-day
50 g Fresh tofu was consumed with 2 slices of plain bread for one-day
Tofu
50 g Fresh tofu was consumed with 2 slices of plain bread for one-day
50 g red furu was consumed with 2 slices of plain bread for one-day
Fresh Tofu
Volunteer was randomized into group tofu
Red Furu
50 g red furu was consumed with 2 slices of plain bread for one-day
50 g Fresh tofu was consumed with 2 slices of plain bread for one-day
Tofu
50 g Fresh tofu was consumed with 2 slices of plain bread for one-day
50 g red furu was consumed with 2 slices of plain bread for one-day
Interventions
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Red Furu
50 g red furu was consumed with 2 slices of plain bread for one-day
50 g Fresh tofu was consumed with 2 slices of plain bread for one-day
Tofu
50 g Fresh tofu was consumed with 2 slices of plain bread for one-day
50 g red furu was consumed with 2 slices of plain bread for one-day
Eligibility Criteria
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Inclusion Criteria
* All Races
Exclusion Criteria
20 Years
39 Years
ALL
Yes
Sponsors
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Zhejiang University
OTHER
Responsible Party
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Duo li
Professor
Principal Investigators
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Duo Li, Doctor
Role: STUDY_DIRECTOR
Zhejiang University
Locations
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Zhejiang University
Hangzhou, Zhejiang, China
Zhejiang University
Hangzhou, Zhejiang, China
Countries
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References
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Han BZ, Rombouts FM, Nout MJ. A Chinese fermented soybean food. Int J Food Microbiol. 2001 Apr 11;65(1-2):1-10. doi: 10.1016/s0168-1605(00)00523-7.
Kwak CS, Lee MS, Oh SI, Park SC. Discovery of novel sources of vitamin b(12) in traditional korean foods from nutritional surveys of centenarians. Curr Gerontol Geriatr Res. 2010;2010:374897. doi: 10.1155/2010/374897. Epub 2011 Mar 8.
Xu L, Du B, Xu B. A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China. Food Chem. 2015 May 1;174:202-13. doi: 10.1016/j.foodchem.2014.11.014. Epub 2014 Nov 8.
Other Identifiers
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Zhejiang University T.T
Identifier Type: -
Identifier Source: org_study_id
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