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Cholesterol Effects of Kori-tofu Proteins

NCT04896619 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 48

Last updated 2021-12-09

No results posted yet for this study

Summary

The study is a randomized, cross-over, double-blind, controlled trial in which participants with mildly elevated levels of cholesterol will receive two 4-week interventions (e.g. kori-tofu or control), with a wash-out period of 4 weeks in between. During the intervention periods, subjects will eat 3 slices of bread per day, representing a Kori-tofu dose of 34.5 grams or a matched reference. Fasting total and LDL cholesterol will be determined at the start and end of each of the two intervention periods.

Conditions

  • Lipid Metabolism Disorders

Interventions

OTHER

Kori tofu bread

34.5 grams of Kori-tofu, mixed in 3 slices of wheat bread.

OTHER

Whey protein bread

Matched whey protein, soy oil and maltodextrin/cellulose, mixed in 3 slices of wheat bread

Sponsors & Collaborators

  • Asahimatsu Foods

    collaborator UNKNOWN

  • Wageningen University and Research

    lead OTHER

Principal Investigators

  • Diederik Esser, PhD · Wageningen University & Research

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
TRIPLE
Model
CROSSOVER

Eligibility

Min Age
40 Years
Max Age
70 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2021-09-07
Primary Completion
2021-12-07
Completion
2021-12-07

Countries

  • Netherlands

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT04896619 on ClinicalTrials.gov