UMIN-CTR Clinical Trial
| Unique ID issued by UMIN | UMIN000060338 |
|---|---|
| Receipt number | R000069020 |
| Scientific Title | A Study on the Relationship Between table manner, Fifteen Millimeters from the Tip of the Chopsticks, No More Than Three Centimeters, and Mealtime Duration |
| Date of disclosure of the study information | 2026/01/13 |
| Last modified on | 2026/01/13 16:01:44 |
* This page includes information on clinical trials registered in UMIN clinical trial registed system.
* We don't aim to advertise certain products or treatments
Basic information
Public title
A Study on the Relationship Between Table manner, Fifteen Millimeters from the Tip of the Chopsticks, No More Than Three Centimeters, and Mealtime Duration
Acronym
The Relationship Between Table Manners and Meal duration
Scientific Title
A Study on the Relationship Between table manner, Fifteen Millimeters from the Tip of the Chopsticks, No More Than Three Centimeters, and Mealtime Duration
Scientific Title:Acronym
The Relationship Between Table Manners and Meal duration
Region
| Japan |
Condition
Condition
healthy individuals
Classification by specialty
| Adult |
Classification by malignancy
Others
Genomic information
NO
Objectives
Narrative objectives1
For the prevention of obesity and diabetes, people are often instructed to eat slowly. However, there has not yet been sufficient scientific investigation into the effects of eating slowly. Furthermore, whether someone eats slowly or quickly has largely relied on self-reporting up to now. Therefore, we measured meal durations with various test foods and clarified that meal duration is positively related to the number of chews, number of bites, gender, and age. However, much remains unknown about how to actually eat slowly, in other words, how to take smaller bites and extend mealtime. In Japan, there is a dining etiquette called chopstick tips five bu about 1.5cm, at most one sun about 3cm. which prescribes the proper size of a bite. We hypothesized that people who follow this etiquette take smaller bites, resulting in a slower eating pace. To test this hypothesis, we used two types of test foods, tofu of different sizes, and rice in our study.
Basic objectives2
Others
Basic objectives -Others
This trial is a study involving healthy subjects, conducted as an exploratory investigation to establish standard reference values.
Trial characteristics_1
Exploratory
Trial characteristics_2
Pragmatic
Developmental phase
Not applicable
Assessment
Primary outcomes
Comparison within and between individuals regarding the relationship between the length of residue at the tip of chopsticks and mealtime duration
Key secondary outcomes
Comparison within and between individuals regarding the relationship between the length of food residue on chopstick tips and the number of bites
Comparison within and between individuals regarding the relationship between the length of food residue on chopstick tips and the number of chews
Comparison within and between individuals regarding the relationship between the length of food residue on chopstick tips and the chewing tempo
Base
Study type
Interventional
Study design
Basic design
Single arm
Randomization
Non-randomized
Randomization unit
Blinding
Open -no one is blinded
Control
Uncontrolled
Stratification
YES
Dynamic allocation
NO
Institution consideration
Blocking
Concealment
Intervention
No. of arms
1
Purpose of intervention
Prevention
Type of intervention
| Other |
Interventions/Control_1
First, participants will eat one piece of tofu measuring 4x6x5 cm. After a one-minute interval, they will eat twelve pieces of tofu, each measuring 2x2x2.5 cm. For each eating session, the following items will be measured: the length of staining from the tip of the chopsticks (tip-stain length), mealtime (checked concurrently by video and stopwatch), and the effect on total number of chews, tempo, and number of bites as measured by BitescanTM (Sharp Corporation). Disposable chopsticks will be used to better observe color changes. (If it is difficult to see the stains on the chopsticks, furikake seasoning may be sprinkled on the tofu.)
Second, after 2 weeks, participants eat a 150g pack of rice sprinkled with the equivalent of 1 tablespoon of nori-tamago furikake, and simultaneously measure the same items as intervention 1.
Interventions/Control_2
Interventions/Control_3
Interventions/Control_4
Interventions/Control_5
Interventions/Control_6
Interventions/Control_7
Interventions/Control_8
Interventions/Control_9
Interventions/Control_10
Eligibility
Age-lower limit
| 20 | years-old | <= |
Age-upper limit
| 60 | years-old | > |
Gender
Male and Female
Key inclusion criteria
1. Individuals who, after receiving a thorough explanation regarding participation in this study, have provided written consent based on sufficient understanding and of their own free will.
2. Individuals who are at least 20 years old but under 60 years old at the time consent is obtained.
Key exclusion criteria
1. Individuals currently undergoing treatment for underlying conditions such as poorly controlled diabetes (HbA1c >7%) or kidney disease (self-reported)
2. Others deemed inappropriate by the principal investigator or co-investigators
3. Individuals with allergies to tofu, rice, or eggs
Target sample size
40
Research contact person
Name of lead principal investigator
| 1st name | Katsumi |
| Middle name | |
| Last name | Iizuka |
Organization
Fujita health university
Division name
Department of Clinical Nutrition, Faculty of medicine
Zip code
470-1192
Address
1-98, Dengakugaubo, Kutsukake-cho, Toyoake, Aichi
TEL
0562-93-2329
katsumi.iizuka@fujita-hu.ac.jp
Public contact
Name of contact person
| 1st name | Katsumi |
| Middle name | |
| Last name | Iizuka |
Organization
Fujita health university
Division name
Department of Clinical Nutrition, Faculty of Medicine
Zip code
470-1192
Address
1-98, Dengakugaubo, Kutsukake-cho, Toyoake, Aichi
TEL
0562-93-2329
Homepage URL
katsumi.iizuka@fujita-hu.ac.jp
Sponsor or person
Institute
Fujita health university
Institute
Department
Personal name
Funding Source
Organization
Institute of Food and Health Science, Yazuya Co Ltd
Organization
Division
Category of Funding Organization
Non profit foundation
Nationality of Funding Organization
Japan
Other related organizations
Co-sponsor
Name of secondary funder(s)
IRB Contact (For public release)
Organization
Ethics Review Committee of Fujita Health University.
Address
1-98 Dengakugakubo, Kutsukake-cho, Toyoake, aichi
Tel
0562-93-2865
f-irb@fujita-hu.ac.jp
Secondary IDs
Secondary IDs
YES
Study ID_1
HM25-171
Org. issuing International ID_1
Fujita health university
Study ID_2
Org. issuing International ID_2
IND to MHLW
Institutions
Institutions
Other administrative information
Date of disclosure of the study information
| 2026 | Year | 01 | Month | 13 | Day |
Related information
URL releasing protocol
Publication of results
Unpublished
Result
URL related to results and publications
Number of participants that the trial has enrolled
Results
Results date posted
Results Delayed
Results Delay Reason
Date of the first journal publication of results
Baseline Characteristics
Participant flow
Adverse events
Outcome measures
Plan to share IPD
IPD sharing Plan description
Progress
Recruitment status
Open public recruiting
Date of protocol fixation
| 2026 | Year | 01 | Month | 13 | Day |
Date of IRB
| 2026 | Year | 01 | Month | 07 | Day |
Anticipated trial start date
| 2026 | Year | 01 | Month | 13 | Day |
Last follow-up date
| 2026 | Year | 12 | Month | 31 | Day |
Date of closure to data entry
Date trial data considered complete
Date analysis concluded
Other
Other related information
Management information
Registered date
| 2026 | Year | 01 | Month | 13 | Day |
Last modified on
| 2026 | Year | 01 | Month | 13 | Day |
Link to view the page
Value
https://center6.umin.ac.jp/cgi-open-bin/ctr_e/ctr_view.cgi?recptno=R000069020
