Tokyo, Sept. 25 -- UMIN Clinical Trials Registry (UMIN-CTR) received information related to the study (UMIN000062023) titled 'Sensory Evaluation of the Taste Quality of Food Ingredients' on Sept. 25.
Study Type:
Interventional
Study Design:
Basic Design - n-of-1
Randomization - Non-randomized
Blinding - Single blind -participants are blinded
Control - Self control
Primary Sponsor:
Institute - Tokushima University
Condition:
Condition - Healthy Adults
Classification by malignancy - Others
Genomic information - NO
Objective:
Narrative objectives1 - To clarify whether food components or nutrients alter salt preference and sensitivity in healthy adults.
Basic objectives2 - Efficacy
Intervention:
Interventions/Control_1 - The intervention...