The Effect of Turkish Coffee on Postural Control and Hand-eye Coordination in Young Adults

NCT ID: NCT06561113

Last Updated: 2024-08-26

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 20 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2024-08-14
• Study Completion Date: 2024-08-23

Brief Summary

Although the effects of different doses of caffeine on balance have been evaluated in various studies, the effects of low doses of caffeine ingested with Turkish coffee on postural control and hand-eye coordination remain unclear. In this study, it will be investigated the acute effects of 60 mg caffeine intake via Turkish coffee on postural control and hand-eye coordination.

Detailed Description

This study is designed as a one-group pretest-posttest quasi-experimental research. The study will be conducted with healthy young adults with low coffee consumption habits. Participants who meet the inclusion and exclusion criteria will undergo postural control assessment with the Biodex Balance System® and hand-eye coordination test with the Alternate Hand Wall Toss Test. Subjects will be given 65 ml of Turkish coffee (one cup) to ensure oral caffeine intake. The same assessments will be repeated 30 minutes after caffeine intake.

Conditions

Caffeine; Balance; Distorted; Coordination and Balance Disturbances

Study Design

• Allocation Method: NA
• Intervention Model: SINGLE_GROUP
• Primary Study Purpose: DIAGNOSTIC
• Blinding Strategy: NONE

Study Groups

Study group

Participants who meet the inclusion and exclusion criteria will undergo postural control assessment with the Biodex Balance System® and hand-eye coordination test with the Alternate Hand Wall Toss Test. Subjects will be given 65 ml of Turkish coffee (one cup) to ensure oral caffeine intake. The same assessments will be repeated 30 minutes after caffeine intake.

Group Type: EXPERIMENTAL

Caffeine intake

Intervention Type: OTHER

One cup of Turkish coffee contains 60 mg/65 ml (1 Turkish coffee cup) of caffeine. Participants will be instructed to sit for 10 minutes before drinking coffee. To prepare the Turkish coffee, 5 g of ground dry coffee will be mixed in 100 mL of tap water and left to boil in a coffee machine. When the first boil starts, it will be removed from the machine and poured into the cup. Then, 65 ml of Turkish coffee will be given to the subjects to ensure oral caffeine intake.

Interventions

Caffeine intake

One cup of Turkish coffee contains 60 mg/65 ml (1 Turkish coffee cup) of caffeine. Participants will be instructed to sit for 10 minutes before drinking coffee. To prepare the Turkish coffee, 5 g of ground dry coffee will be mixed in 100 mL of tap water and left to boil in a coffee machine. When the first boil starts, it will be removed from the machine and poured into the cup. Then, 65 ml of Turkish coffee will be given to the subjects to ensure oral caffeine intake.

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• Being 18-26 years of age
• Having a normal body mass index

Exclusion Criteria

• Having a health problem that prevented caffeine intake
• Having a diagnosis of vestibular and neurological disease
• Using drugs that affect the central nervous system
• Using any medication related to chronic disease
• Having lower extremity rotational alignment disorder
• Having a history of lower and/or upper extremity injury or surgery in the last year

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 26 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

Bezmialem Vakif University

OTHER

Sponsor Role: lead

Responsible Party

Deniz Tuncer

Asst. Prof. Deniz Tuncer

Responsibility Role: PRINCIPAL_INVESTIGATOR

Locations

Bezmialem Vakif University

Istanbul, , Turkey (Türkiye)

Countries

Turkey (Türkiye)

Other Identifiers

29.07.2024-159880

Identifier Type: -

Identifier Source: org_study_id