Effect of Red Furu Consumption on Serum Vitamin B12 and Homocysteine Concentration In Healthy Young Volunteers

NCT03844958 | Completed DMC

• 1 other identifier: Zhejiang University T.T
• Study Type: interventional
• Target: 23
• Locations: 1 country
• Sites: 2

Brief Summary

The aim of the present study is to investigate the effect of red furu (Chinese fermented soybean product) consumption on serum vitamin B12, Homocysteine concentration and other cardio-metabolic risk factors in healthy young volunteers.

Conditions

Healthy

Keywords

Red furu; Metabolism; Randomized

Outcome Measures

Primary Outcomes (2)

• Serum Vitamin B12

  Serum vitamin B12 concentration was measured by a clinical chemistry analyzer by Hangzhou Golden Field Medical Laboratory Co., Ltd

  0-24-72 Hours

• Serum Homocysteine

  Serum homocysteine concentration was measured by a clinical chemistry analyzer by Hangzhou Golden Field Medical Laboratory Co., Ltd

  0-24-72 Hours

Secondary Outcomes (8)

• Serum Folate

  0-24-72 Hours

• Serum Iron

  0-24-72 Hours

• Serum Ferritin

  0-24-72 Hours

• Glucose

  0-24-72 Hours

• Total cholesterol

  0-24-72 Hours

Other Outcomes (1)

• Normal Dietary Nutrient Intake

  0-24-72 Hours

Study Arms (2)

Red Furu

EXPERIMENTAL

Volunteer was randomized into group red furu

Other: Red Furu; Other: Tofu

Fresh Tofu

EXPERIMENTAL

Volunteer was randomized into group tofu

Other: Red Furu; Other: Tofu

Interventions

Red Furu OTHER

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

Fresh Tofu; Red Furu

Tofu OTHER

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; Red Furu

Eligibility Criteria

• Age: 20 Years - 39 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Years
• All Races

You may not qualify if:

• Taking antibiotics or vitamin B12 supplements within 1 month prior to enrollment

Sponsors & Collaborators

• Zhejiang University: lead

Study Sites (2)

Zhejiang University

Hangzhou, Zhejiang, 310058, China

Location

Zhejiang University

Hangzhou, Zhejiang, China

Location

Related Publications (3)

• 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.

  PMID: 11322691 BACKGROUND

• 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.

  PMID: 21436999 BACKGROUND

• 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.

  PMID: 25529671 BACKGROUND

MeSH Terms

Interventions

Soy Foods

Intervention Hierarchy (Ancestors)

Fermented Foods; Diet, Food, and Nutrition; Physiological Phenomena; Vegetable Products; Vegetables; Food; Food and Beverages

Study Officials

• Duo Li, Doctor

  Zhejiang University

  STUDY DIRECTOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: TREATMENT
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Professor

Model Details: The study will apply the parallel method and volunteers will be randomized into two groups.

Study Record Dates

• First Submitted: February 2, 2019
• First Posted: February 19, 2019
• Study Start: June 15, 2017
• Primary Completion: June 17, 2017
• Study Completion: June 19, 2017
• Last Updated: February 26, 2019

Record last verified: 2019-02

Locations

CN (2)