[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100530300":3},{"organization":4,"armGroups":7,"interventions":14,"overallOfficials":21,"centralContacts":26,"locations":35,"responsibleParty":55,"collaborators":58,"id":64,"slug":65,"hasResults":66,"nctId":67,"briefTitle":68,"officialTitle":69,"acronym":20,"eligibilityCriteria":70,"healthyVolunteers":71,"sex":72,"minAge":73,"maxAge":74,"enrollmentInfo":75,"targetDuration":20,"studyType":78,"phases":79,"briefSummary":81,"conditions":82,"keywords":84,"overallStatus":89,"whyStopped":20,"lastUpdateSubmitDate":90,"lastUpdatePostDateStruct":91,"startDateStruct":94,"completionDateStruct":96,"leadSponsor":98,"locationsCount":99},{"fullName":5,"class":6},"Food and Nutrition Research Institute, Philippines","OTHER_GOV",[8],{"label":9,"type":10,"description":11,"interventionNames":12},"Methionine metabolic availability in mung beans","EXPERIMENTAL","Participants will be seen initially for pre-study assessment. They will then be studied for up to 7 times.\n\nThe participants will be expected to participate in 7 different sets of experiments which will take 2 to 3 months. Each set of experiment consists of a 3 day period. During the first 2 days (Adaptation Days) you will be expected to consume 4 meals per day consisting of a protein liquid drink and protein free-cookies and\u002For cooked mung bean, which will be provided by the investigators.",[13],"Dietary Supplement: Metabolic availability of methionine in mung beans",[15],{"type":16,"name":17,"description":18,"armGroupLabels":19,"otherNames":20},"DIETARY_SUPPLEMENT","Metabolic availability of methionine in mung beans","Each participant will randomly receive 7 different levels of methionine provided as free amino acids and cooked mung beans.",[9],null,[22],{"name":23,"affiliation":24,"role":25},"Johanne B Guilaran, Bachelor's","Department of Science and Technology - Food and Nutrition Research Institute","PRINCIPAL_INVESTIGATOR",[27,32],{"name":23,"role":28,"phone":29,"phoneExt":30,"email":31},"CONTACT","(63) 02 8837-8113","307","yuyanbguilaran@gmail.com",{"name":33,"role":28,"phone":29,"phoneExt":30,"email":34},"Ma. Lourdes T Cumagun, Bachelor's","maloucumagun@yahoo.com",[36],{"facility":24,"status":20,"city":37,"state":38,"zip":39,"country":40,"countryCode":41,"cosmosGeoPoint":42,"geoPoint":47,"contacts":48},"City of Taguig","National Capital Region","1630","Philippines","PH",{"type":43,"coordinates":44},"Point",[45,46],121.0792,14.5243,{"lat":46,"lon":45},[49,52,53],{"name":50,"role":28,"phone":29,"phoneExt":30,"email":51},"Myquie Nicole R de Guzman, BS Chemistry","deguzmanmyquie@gmail.com",{"name":33,"role":28,"phone":29,"phoneExt":30,"email":34},{"name":54,"role":25,"phone":20,"phoneExt":20,"email":20},"Johanne B Guilaran, BS Chemistry",{"type":25,"investigatorFullName":56,"investigatorTitle":57,"investigatorAffiliation":5,"oldNameTitle":20,"oldOrganization":20},"Johanne B. Guilaran","Principal Investigator",[59,61],{"name":60,"class":6},"International Atomic Energy Agency",{"name":62,"class":63},"Mahidol University","OTHER","100530300","metabolic-availability-of-methionine-in-mung-beans-100530300",false,"NCT06184984","Metabolic Availability of Methionine in Mung Beans","Metabolic Availability of Methionine in Monggo Meal Among Women of Reproductive Age Using Indicator Amino Acid Oxidation (IAAO)","Inclusion Criteria:\n\n1. Non-pregnant\n2. Non-lactating\n3. Stable body weight\n4. Healthy, with no known clinical condition that would affect protein or AA metabolism, e.g. Diabetes\n5. Not on any medications that could affect protein or amino acid metabolism e.g. steroids.\n\nExclusion Criteria:\n\n1. Unwillingness to participate or unable to tolerate the diet\n2. Recent history of weight loss within the last 3 months or on a weight-reducing diet\n3. Inability to tolerate study diets (e.g. Allergy to ingredients)",true,"FEMALE","19 Years","40 Years",{"count":76,"type":77},6,"ESTIMATED","INTERVENTIONAL",[80],"NA","The goal of this study is to determine the protein quality of Philippine mung beans. The main objective of this study is to determine the metabolic availability of methionine in mung beans that the body can use. We will test the mung beans by studying them after cooking them as sauté.\n\nThis research is being done in order to bridge the gap between knowledge of protein requirement and the amount of food needed to meet that requirement. Results from this study will be important for recommendations guiding food choices of mung beans as a major protein source in the diet.\n\nEach study participant will be part of seven (7) different experimental diets, and randomly assigned to one of the diets every time. Four (4) reference diets would be based on egg protein composition, and three (3) test diets will have protein from cooked mung beans.\n\nEach experimental diet will be studied over 3 days: 2 adaptation days and 1 study day. The meals during the 2-day adaptation period would be consumed at home. On the study day, following a 10 to 12-h overnight fast, the study participants will come to the research unit at the Department of Science - Food and Nutrition Research Institute (DOST-FNRI), Gen. Santos Ave., Bicutan, Taguig City, Philippines, for a period of 8 to 9 hours and consume the diets as 9 hourly meals.",[83],"Healthy Women of Child Bearing Potential",[85,86,87,88],"Metabolic Availability","Methionine","IAAO","Mung beans","NOT_YET_RECRUITING","2025-02-11",{"date":92,"type":93},"2025-02-13","ACTUAL",{"date":95,"type":77},"2025-04",{"date":97,"type":77},"2025-12",{"name":5,"class":6},1]