At a glance
ClinicalIndex Comparison RecordN/ACompleted· 9 enrolled
Drug / intervention
Soy breaddietary
Likely dose
Not stated in record
Structured eligibility isn't available for this trial yet — see the full criteria in the Eligibility tab below.
Standardized by ClinicalIndex from the ClinicalTrials.gov record · verify against the source.
Dietary Soy Isoflavones In Chronic Pancreatitis
In Brief
A clinical study evaluating Soy bread for Chronic Pancreatitis. Completed, enrolled 9 participants across 1 site.
Detailed Summary
Dietary Soy Isoflavones in Chronic Pancreatitis: Investigating the Anti-inflammatory Effects of Food Innovation Science on Gastrointestinal Disease
Study Details
Study Typeinterventional
Allocation--
Masking--
Primary Purpose--
ConditionsChronic Pancreatitis
CountriesUnited States
Collaborators--
Timeline
N/ACompletedFinished
20162017201820192020202120222023202420252026
Enrollment StartJul 2015
First PostedOct 2015
Primary CompletionJul 2017
TodayJul 2026
First PostedOct 16, 2015
Enrollment StartJul 1, 2015
Primary CompletionJul 1, 2017
TodayJul 2, 2026
Enrollment to primary: 2 yearsPosted 10.7 years ago
Interventions
Soy breaddietary
Soy breads will be produced using a sponge-dough process. Finished dough will be formed, panned, and proofed in proofing cabinet (\~95% RH) at 40ºC for 60 minutes. Proofed loaves will be baked for 50 minutes at 150ºC in a convection oven (jet air oven, model: JA14, Doyon, Liniere, Quebec, Canada). Breads will be considered done at an internal temperature of 95 ± 5ºC.