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NCT Number: NCT07121803

The Influence of Specialized Food Products Based on Ice-Cream on Esophageal Motility

This study aims to assess the influence of specialized products based on ice cream on esophageal motility

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Key information

Age range

18 year–80 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

Dpt Gastroenterology, Hepatology and Nutrition, Federal Research Centre of Nutrition and Biotechnology, Kashirskoye shosse, bld 21, Moscow, Russia.

Moscow, 115446, Russia

Location status: Recruiting

Location contact

Armida Sasunova, MD

CONTACT

[email protected]

4996131091

Sergey Morozov, MD, PhD

CONTACT

[email protected]

9104681801

About this study

During this study participants will be examined with the use of high-resolution esophageal motility. After standard procedure, according to Chicago IV protocol, subjects will be provided with 3 different types of food products: standard icecream (sundae), icecream with brazzein, maltitol and oligofructose; icecream with brazzein, erythritol, maltitol and inulin. Tolerability of products will be assessed based on specialized scales and formal questioning.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • willingness to participate based on signed written informed consent;
  • controlled glycemia. If stable glycemia is achieved on treatment, the following requirements should be met:
  • no qualitative changes in treatment within 6 months before enrollment (i.e., the introduction of a new antidiabetic therapy);
  • doses of anti-diabetic medications should be stable for 6 month in patients who receive metformin, gliptins, sulfonylureas, sodium/glucose cotransporter 2 (SGLT-2) inhibitors, glucagon-like peptide 1 agonists (GLP-1) or insulin.
  • no new medications during participation in the study

Exclusion criteria

  • Pregnancy and breastfeeding;
  • Liver cirrhosis based on liver histology, or liver stiffness measurement (LSM > or = 14 kPa by Fibroscan), or APRI > or= 1; or BARD score > or = 2.
  • Diarrhea of any type (watery stool more than 3 times a day).
  • Chronic heart failure (I-IV class by NYHA).
  • Past major abdominal or chest surgery, including bariatric procedures and fundoplication (except appendectomy or cholecystectomy performed more than a year before enrollment).
  • Achalasia and esophago-gastric junction outflow obstruction
  • Major esophageal motility disorders according to Chicago IV classification.
  • Clinically relevant acute cardiovascular event within 6 months prior to screening.
  • Uncontrolled arterial hypertension despite optimal anti-hypertensive therapy.
  • Diabetes mellitus type 1.
  • The level of glycated hemoglobin [HbA1c] >9.0%.
  • Hypersensitivity to the studied product or any of its components, including lactose intolerance.
  • The intake of any pharmaceutical agents with known influence on esophageal motility (including, but not limited to: beta-blockers, calcium channel blockers, m-cholinoblockers, myorelaxants, antidepressants, tranquilizers, prokinetic agents)
  • Any medical conditions that may significantly affect life expectancy, including known cancers;
  • Any clinically significant immunological, endocrine, hematological, gastrointestinal, neurological, tumor or psychiatric diseases;
  • Mental instability or incapacity, which may impact the ability to give informed consent, take part in the study, or affect the ability to comply with the requirements of the study protocol;
  • Inability to tolerate high-resolution esophageal manometry without sedation, at least in part.

Treatment and study plan

specialized food based on ice cream, order 1

Other

Order of intervention: 1. ice cream with 0.014% brazzein, 6% maltitol and 8% oligofructose; 2: ice cream with 0.014% brazzein, 7.5% erythritol, 2.5% maltitol and 4% inulin; 3: standard ice cream (12% fat)

Other names: specialized food product based on ice cream, ice cream with brazzein, maltitol and oligofructose, ice cream with brazzein, maltitol, inulin, erythritol, standard ice cream (sundae)

specialized food based on ice cream, order 2

Other
  • ice cream with 0.014% brazzein, 7.5% erythritol, 2.5% maltitol and 4% inulin;
  • ice cream with 0.014% brazzein, 6% maltitol and 8% oligofructose;
  • standard ice cream (12% fat)

specialized food based on ice cream, order 3

Other
  • standard ice cream (12% fat)
  • ice cream with 0.014% brazzein, 6% maltitol and 8% oligofructose
  • ice cream with 0.014% brazzein, 7.5% erythritol, 2.5% maltitol and 4% inulin

Primary outcomes

  1. Mean lower esophageal sphincter resting pressure

    Time frame: baseline, during the intervention

    Based on the high-resolution esophageal manometry measurement

  2. Distal contractile integral

    Time frame: baseline, during the intervention

  3. mean lower esophageal sphincter integral relaxation pressure

    Time frame: baseline, during the intervention

    IRP 4

  4. Mean contractile front velocity

    Time frame: baseline, during the intervention

    CFV

  5. Distal latency

    Time frame: baseline, during the intervention

    DL

  6. Mean intrabolus pressure

    Time frame: baseline, during the intervention

    IBP

Secondary outcomes

  1. mean upper esophageal sphincter resting pressure

    Time frame: baseline, during the intervention

    mean UES resting pressure

  2. Mean upper esophageal sphincter integrated relaxation pressure

    Time frame: baseline, during the intervention

    Mean UES IRP 2 sec

  3. product organoleptic assessment

    Time frame: during the intervention

    organoleptic assessment on taste, scent, colour and texture with the use of a special form based on visual-analogue scale (range: 1 - 5, where 1 is worse assessment, and 5 - favourable assessment)

Study contacts

Contact information is provided by the study sponsor or research team.

Armida Sasunova, MD

CONTACT

[email protected]

4996131091

Sergey Morozov, MD, PhD

CONTACT

[email protected]

4996131091

Sponsors and collaborators

Lead sponsor

Federal State Budgetary Scientific Institution

Other Gov

Collaborators

  • Group of companies EFKO
  • Russian Science Foundation

Registry information

Official study title

Analysis of Effects of Specialized Food Products Based on Ice-Cream on Esophageal Motility

Acronym: MICE

Important dates

Study start
2025
Primary completion
2025
Study completion
2025
First posted
Aug 14, 2025
Registry last updated
Aug 14, 2025

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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