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The Influence of Specialized Food Products Based on Ice-Cream on Esophageal Motility
Sponsor: Federal State Budgetary Scientific Institution "Federal Research Centre of Nutrition, Biotechnology
Summary
This study aims to assess the influence of specialized products based on ice cream on esophageal motility
Official title: Analysis of Effects of Specialized Food Products Based on Ice-Cream on Esophageal Motility
Key Details
Gender
All
Age Range
18 Years - 80 Years
Study Type
INTERVENTIONAL
Enrollment
30
Start Date
2025-07-01
Completion Date
2025-12-31
Last Updated
2025-08-14
Healthy Volunteers
Yes
Interventions
specialized food based on ice cream, order 1
Order of intervention: 1. ice cream with 0.014% brazzein, 6% maltitol and 8% oligofructose; 2: ice cream with 0.014% brazzein, 7.5% erythritol, 2.5% maltitol and 4% inulin; 3: standard ice cream (12% fat)
specialized food based on ice cream, order 2
1. ice cream with 0.014% brazzein, 7.5% erythritol, 2.5% maltitol and 4% inulin; 2. ice cream with 0.014% brazzein, 6% maltitol and 8% oligofructose; 3. standard ice cream (12% fat)
specialized food based on ice cream, order 3
1. standard ice cream (12% fat) 2. ice cream with 0.014% brazzein, 6% maltitol and 8% oligofructose 3. ice cream with 0.014% brazzein, 7.5% erythritol, 2.5% maltitol and 4% inulin
Locations (1)
Dpt Gastroenterology, Hepatology and Nutrition, Federal Research Centre of Nutrition and Biotechnology, Kashirskoye shosse, bld 21, Moscow, Russia.
Moscow, Russia