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Nutrients-fortified Egg Consumption on Eczema Condition in Individuals With Eczema

NCT05913791 · Status: ACTIVE_NOT_RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 41

Last updated 2023-11-09

No results posted yet for this study

Summary

The study aims to assess the effects of daily consumption of nutrients-fortified eggs on eczema condition in individuals with eczema.

It is hypothesised that daily consumption of nutrients-fortified egg, which is rich in antioxidants, will improve eczema conditions in individuals with eczema as compared to consumption of regular eggs.

Conditions

Interventions

DIETARY_SUPPLEMENT

Nutrients-fortified egg

Consumption of 2 cooked nutrients fortified eggs (half-boiled, hard-boiled, or steamed)

OTHER

Regular egg

Consumption of 2 regular eggs, prepared in the same manner as nutrients-fortified egg, which serves as a placebo comparison.

Sponsors & Collaborators

Principal Investigators

  • Jung Eun Kim, PhD · Food Science and technology, Faculty of Science, National University of Singapore

Study Design

Allocation
RANDOMIZED
Purpose
SUPPORTIVE_CARE
Masking
DOUBLE
Model
PARALLEL

Eligibility

Min Age
21 Years
Max Age
59 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2023-03-06
Primary Completion
2023-07-31
Completion
2025-01-31

Countries

  • Singapore

Study Locations

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Entities

Diseases
Companies

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 NCT05913791 on ClinicalTrials.gov