Effect of a Fermented Soy Product on Cognition, Immune Status and Vaccine
Last updated on July 2021Recruitment
- Recruitment Status
- Not yet recruiting
- Estimated Enrollment
- Same as current
Summary
- Conditions
- Cognitive Change
- Immune Response
- Inflammation
- Type
- Interventional
- Phase
- Not Applicable
- Design
- Allocation: RandomizedIntervention Model: Parallel AssignmentIntervention Model Description: This is a free-living prospective, randomized, double-blind, parallel study design with 31 subjects in free-living conditions. subjects will be randomized to receive either Q CAN powder or placebo powder for 12 weeks.Masking: Triple (Participant, Care Provider, Outcomes Assessor)Masking Description: The participants, study personnel and the data analysts will not be aware of which powder is the active powder and which one is the placebo. Only Principle Investigator will be made aware.Primary Purpose: Prevention
Participation Requirements
- Age
- Between 65 years and 80 years
- Gender
- Both males and females
Description
The purpose of this study is to determine the effects of a fermented soy product (Q-CAN), compared to placebo, on the immune, inflammatory and cognitive functions of elderly individuals. The study intervention will be four months in length. sixty two participants , 65 years or older will be randomiz...
The purpose of this study is to determine the effects of a fermented soy product (Q-CAN), compared to placebo, on the immune, inflammatory and cognitive functions of elderly individuals. The study intervention will be four months in length. sixty two participants , 65 years or older will be randomized to participate in the study.
Tracking Information
- NCT #
- NCT04866576
- Collaborators
- Not Provided
- Investigators
- Principal Investigator: Joan Sabate, DrPH Loma Linda University
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