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| Name | Class |
|---|---|
| Russian Science Foundation | OTHER |
| Group of companies EFKO | UNKNOWN |
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This study aims to assess the influence of specialized products based on ice cream on esophageal motility
During this study participants will be examined with the use of high-resolution esophageal motility. After standard procedure, according to Chicago IV protocol, subjects will be provided with 3 different types of food products: standard icecream (sundae), icecream with brazzein, maltitol and oligofructose; icecream with brazzein, erythritol, maltitol and inulin. Tolerability of products will be assessed based on specialized scales and formal questioning.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Arm 1 | Experimental | Subjects of this arm will receive the following sequence of products: 1 - ice cream with brazzein, maltitol and oligofructose, 2 - ice cream with brazzein, erythritol, maltitol and inulin; 3 - standard ice cream |
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| Arm 2 | Experimental | Subjects of this arm will receive the following sequence of products: 1 - ice cream with brazzein, erythritol, maltitol and inulin; 2 - ice cream with brazzein, maltitol and oligofructose, 3 - standard ice cream |
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| Arm 3 | Experimental | Subjects of this arm will receive the following sequence of products: 1 - standard ice cream; 2 - ice cream with brazzein, maltitol and oligofructose, 3 - ice cream with brazzein, erythritol, maltitol and inulin |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| specialized food based on ice cream, order 1 | Other | 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) |
| Measure | Description | Time Frame |
|---|---|---|
| Mean lower esophageal sphincter resting pressure | Based on the high-resolution esophageal manometry measurement | baseline, during the intervention |
| Distal contractile integral | baseline, during the intervention | |
| mean lower esophageal sphincter integral relaxation pressure | IRP 4 | baseline, during the intervention |
| Mean contractile front velocity | CFV | baseline, during the intervention |
| Distal latency | DL | baseline, during the intervention |
| Mean intrabolus pressure | IBP | baseline, during the intervention |
| Measure | Description | Time Frame |
|---|---|---|
| mean upper esophageal sphincter resting pressure | mean UES resting pressure | baseline, during the intervention |
| Mean upper esophageal sphincter integrated relaxation pressure | Mean UES IRP 2 sec |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Role | Phone | Extension | |
|---|---|---|---|---|
| Sergey Morozov, MD, PhD | Contact | 4996131091 | 84996131091@mail.ru | |
| Armida Sasunova, MD | Contact | 4996131091 | armida.sasunova@yandex.ru |
| Name | Affiliation | Role |
|---|---|---|
| Sergey Morozov, MD, PhD | Federal Research Center of Nutrition and Biotechnology | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Dpt Gastroenterology, Hepatology and Nutrition, Federal Research Centre of Nutrition and Biotechnology, Kashirskoye shosse, bld 21, Moscow, Russia. | Recruiting | Moscow | 115446 | Russia |
IPD may be shared upon reasonable request to PI
within 2 years upon study completion
Qualified persons who applied reasonable request to access the data. According to the local law, only depersonalized data may be shared.
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This is a double-blind cross-over study
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| specialized food based on ice cream, order 2 | Other |
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| specialized food based on ice cream, order 3 | Other |
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| baseline, during the intervention |
| product organoleptic assessment | organoleptic assessment on taste, scent, colour and texture with the use of a special form based on visual-analogue scale (range: 1 - 5, where 1 is worse assessment, and 5 - favourable assessment) | during the intervention |
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| ID | Term |
|---|---|
| D005764 | Gastroesophageal Reflux |
| ID | Term |
|---|---|
| D015154 | Esophageal Motility Disorders |
| D003680 | Deglutition Disorders |
| D004935 | Esophageal Diseases |
| D005767 | Gastrointestinal Diseases |
| D004066 | Digestive System Diseases |
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| ID | Term |
|---|---|
| D007054 | Ice Cream |
| C010745 | maltitol |
| C120489 | oligofructose |
| D007444 | Inulin |
| D004896 | Erythritol |
| ID | Term |
|---|---|
| D003611 | Dairy Products |
| D005502 | Food |
| D000066888 | Diet, Food, and Nutrition |
| D010829 | Physiological Phenomena |
| D019602 | Food and Beverages |
| D013213 | Starch |
| D005936 | Glucans |
| D001704 | Biopolymers |
| D011108 | Polymers |
| D046911 | Macromolecular Substances |
| D004040 | Dietary Carbohydrates |
| D002241 | Carbohydrates |
| D005630 | Fructans |
| D011134 | Polysaccharides |
| D013402 | Sugar Alcohols |
| D000438 | Alcohols |
| D009930 | Organic Chemicals |
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