Investigation of Pulse Waves, Channel Entries, and Food Attributes in Healthy Subjects With Different Constitutions
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|ClinicalTrials.gov Identifier: NCT02079571|
Recruitment Status : Unknown
Verified March 2014 by National Taiwan University Hospital.
Recruitment status was: Recruiting
First Posted : March 6, 2014
Last Update Posted : March 6, 2014
In traditional Chinese medicine (TCM), hot- and cold-attribute of food ingredients are a major part of dietary therapy. "Eight Principles" including cold/hot, repletion/vacuity, yin/yang and exterior/interior are used for diagnose by Chinese medical doctors. From the perspective of TCM, all constitutions, diseases, herbal medicine and foods can be divided into these two major categories, i.e., cold and hot. Therefore, dietary therapy claims that the attributes of foods should be used to oppose our constitutions in order to harmonize organ functions and maintain human vitality. The true benefit of dietary therapy is considered to be the reestablishment of a harmonious balance between cold and hot, or repletion and vacuity, within the human body.
Previous studies reported that the capillary red blood cell (RBC) velocity in nail fold microcirculation (NFM) of the subjects with hot constitution accelerated significantly after taking the hot attribute aged ginger tea, which might be the result of elevated vagal activity leading to arteriole dilation in these subjects. In contrast, in subjects with cold constitution, capillary RBC velocity decelerated significantly and skin temperature decreased markedly after taking the cold-attribute coconut water, which might have been induced by sympathetic nerve activation causing the arteriole to be constricted. As a result, the use of capillary RBC velocity of NFM measured by laser Doppler anemometer may be a promising way to classify attributes of food ingredients commonly used in Chinese medicine dietary therapy in accordance with different personal constitutions.
Accordingly, it will be a worthwhile task to establish a modern scientific methodology to define the attributes of food ingredients. The aim of this project is to investigate the relationship between food attributes and the physiological signals produced in healthy young subjects with different constitutions. In the first year of this project, investigators are starting to determine the pulse waves produced in healthy subjects with different constitutions by a Smart Pulse Wave Health Evaluation System (S-PULSE). Then, investigators will investigate the relationship between food attributes, channel entries and the physiological signals. Hopefully, the results will have a leverage on the powerful integration capacity within National Taiwan University (NTU) campus to build a hub for global TCM cloud.
|Condition or disease||Intervention/treatment||Phase|
|Healthy Subjects With Different Constitutions||Dietary Supplement: Coconut water Dietary Supplement: ginger tea||Not Applicable|
|Study Type :||Interventional (Clinical Trial)|
|Estimated Enrollment :||240 participants|
|Intervention Model:||Single Group Assignment|
|Masking:||None (Open Label)|
|Primary Purpose:||Basic Science|
|Official Title:||Investigation of Pulse Waves and Channel Entries Produced in Healthy Subjects With Different Constitutions and Their Changes After Treated With Foods of Different Food Attributes|
|Study Start Date :||May 2013|
|Estimated Primary Completion Date :||December 2014|
Experimental: water+ Coconut water
Dietary Supplement: Coconut water
250 ml Coconut water for each subject
|Experimental: ginger tea +water||
Dietary Supplement: ginger tea
250 ml for each subject
- Determinations of pulse waves and channel entries produced in healthy subjects with different constitutions by a Smart Pulse Wave Health Evaluation System [ Time Frame: three hours after each intervention ]
To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.
Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT02079571
|Contact: Lee-Yan Sheen, Ph.D.||+firstname.lastname@example.org|
|Taipei, Taiwan, 106|
|Contact: Kuan-Hung Lu, Ph.D. +886-2-33664130 email@example.com|
|Study Chair:||Ming-Shiang Wu, MD, Ph D||Chairman and Professor of Primary Care Medicine, College of Medicine, National Taiwan University Hospital|