Brief Title
Sustainable-psycho-nutritional Intervention Program and Its Effects on Health Outcomes and the Environment
Official Title
Sustainable-psycho-nutritional Intervention Program and Its Effects on Water and Carbon Footprint, Metabolic Biomarkers, and Gut Microbiota in Mexican Population: a m-Health Randomized Clinical Trial
Brief Summary
Mexico is going through a major environmental and nutritional crisis, which is related to
unsustainable dietary behaviors. Sustainable diets could solve both problems together.
However, in Mexico and the world, an intervention program oriented to promoting sustainable
diets has not been designed. This study protocol aims to design a 3-stages, 15 weeks,
sustainable-psycho-nutritional digital intervention program whose objective is to promote the
adherence of the Mexican population to a sustainable diet and to evaluate its effects on
dietary water and carbon footprints, metabolic biomarkers, and gut microbiota of this
population. The behavior change wheel model and the guide for digital interventions design
will be followed. In stage 1, the program will be designed using the sustainable diets model,
and the behavior change wheel model. A sustainable food guide, sustainable recipes, and food
plans as well as a mobile application will be developed. In stage 2, the intervention will be
carried out for 7 weeks, and a follow-up period of 7 weeks, in a sample of Mexican young
adults (18 to 35 years) randomly divided into an experimental group (n=50) and a control
group (n=50). The nutritional care process model will be used. Anthropometric, biochemical,
clinical, dietary, environmental, socioeconomic level and cultural aspects,
nutritional-sustainable knowledge, behavioral aspects, and physical activity will be
considered. Thirteen behavioral objectives will be included using successive approaches in
online workshops twice a week. The population will be monitored using the mobile application
that will include behavioral change techniques. In stage 3, the effects of the intervention
will be assessed on the dietary water and carbon footprint, lipid profile, serum glucose, and
gut microbiota composition of the evaluated population. It is expected to find improvements
in health outcomes and a decrease in dietary water and carbon footprints. With this study,
the first theoretical-methodological approach to the sustainable-psycho-nutrition approach
will be generated.
Detailed Description
1. Introduction:
The change from the traditional Mexican diet to a Western diet, generated by the
nutritional transition, has not only generated a prevalence of more than 75% of
metabolic alterations (obesity, type 2 diabetes, cardiovascular diseases, dyslipidemia)
and in the gut microbiota of the Mexican population, but it has also generated the water
and carbon footprint of their diet to be the highest in the world with more than 8,000
Liters per person per day (L p-1d-1) and 6.01 Kg CO2eq p-1d-1, respectively. This is
linked to the aggravation of climate change, with increases of more than 1.0 ºC in the
average atmospheric temperatures and the current water crisis that Mexico is going
through, which affects 85% of the territory and has been referred to as the worst water
drought in history, affecting the water supply of millions of Mexicans.
One of the proposals for the joint solution of these problems has been the adoption of
sustainable and territorial diets, which in Mexico could be carried out through the
recovery of its traditional diet, both pre-Hispanic and colonized, which, prepared with
low-fat culinary techniques and low content of animal products, can be considered as an
appropriate option from a nutritional, cultural, economic and environmental perspective,
dimensions that must be present for a diet to be considered as sustainable.
However, to achieve the adoption of a particular diet, it is necessary to modify the
eating behavior of the population. To modify both dietary and unsustainable behaviors in
a population, there are multiple strategies, among which intervention programs have
stood out. However, to date and both nationally and internationally, no intervention
program whose objective is to promote both adequate nutrition to improve health and
reduce the environmental impact of dietary behaviors, has been reported. This respecting
cultural, social, economic, and psychological aspects of the population.
Based on the above, this study protocol aims to design a three-stage 15 weeks
intervention program, based on the guide to designing interventions of the behavior
change wheel model, which includes both nutritional and sustainability elements, in the
sense of considering unsustainable dietary behaviors of the Mexican population, in
addition to taking into account their social, cultural and economic aspects. In addition
to these axes, the basis of behavioral modification intervention programs is psychology.
Therefore, it is proposed to design a sustainable-psycho-nutritional intervention
program, whose objective is to promote the adherence of the population to sustainable
diets. But, in addition, it is proposed to evaluate its effects on environmental
indicators, metabolic biomarkers, and gut microbiota, as well as clinical aspects and
body composition in a Mexican population sample. Because of the effectiveness of
technologies use in nutritional and environmental interventions, the intervention
program will be a digital one, for which a mobile application is being designed to
evaluate and monitor the intervened population. Therefore, this will be a m-Health
intervention program.
One of the hypotheses of the work is that a sustainable-psycho-nutritional intervention
digital program can modify the eating behavior of a Mexican population group and guide
it towards a sustainable diet, generating decreases in glucose levels, total cholesterol
(TC), LDL cholesterol (LDL-C), and triglycerides (TG), and increases in HDL cholesterol
(HDL-C) levels. Likewise, another hypothesis is that this type of program can modify the
composition of the gut microbiota of the population, promoting the proliferation of
bacteria related to metabolic health; reduce the water and carbon footprint of the
sample's diets; maintain adequate body fat levels in the population with an adequate
body fat percentage or reduce them in the overweight or obese population; maintain blood
pressure levels in the healthy population and lower them in the population with high
blood pressure, and reduce the presence of acanthosis nigricans.
2. Methods:
It is proposed to carry out a quasi-experimental longitudinal study of three stages that will
be related to each other.
2.1 Stage 1: Design of the program: A sustainable-psycho-nutritional intervention program
will be designed based on the characteristics of a sustainable diet for the national context
of Mexico, adaptable to any regional context. It will include a mobile application that is
being designed for this project, which will include a sustainable food guide,
sustainable-psycho-nutritional workshops, sustainable recipes and food plans, and behavioral
change techniques. The program will be designed based on the sustainable diets model and
concept, the behavior change wheel model, the guideline for the development and evaluation of
digital behavioral interventions in health care, and the guide to designing interventions of
the behavior change wheel, which incorporate 3 stages and 8 development steps.
2.1.1 Mobile application design: A mobile application (app) will be developed in
collaboration with software and mobile applications developers and will be based on the
user-centered methodology, and the guide for the design of digital interventions. It will
contain the following behavioral modification techniques: education through workshops videos;
persuasion by sending messages of risks and benefits, encouragement and coercion using a
token economy, nudges by messaging, self-monitoring by graphical progress viewing, successive
approaches by behavioral objectives addressing, and guides, through a sustainable food guide
that will be designed by means of linear programming optimization using MATLAB®, and graphic
design programs such as Canva®, Adobe Illustrator®, and BioRender®. For the token economy
system, cut-off points will be established to be charged to the app. Additionally,
educational workshops and meal plans will be designed, following the model of sustainable
diets, and using the Nutriecology® Nutritional-Ecological software and the Nutrimind®
Software for diet calculation. Likewise, the guidelines for the prescription of meal plans,
menu design, and recipes for the Mexican population will be followed. Prior to the launch of
the mobile application, its feasibility, acceptability, quality, and usability will be
assessed. Also, it will be evaluated following the APEASE criteria, which include evaluating
1) Affordability, 2) Practicability, 3) Effectiveness, and Cost-effectiveness, 4)
Acceptability, 5) Side-effects/safety, and 6) Equity.
2.1.2 Behavior change intervention design process:
The process of design of the intervention will include:
Stage 1: Understand the behavior:
Step 1: Define the problem in behavioral terms:
This step will be based on the available scientific evidence on the country's dietary and
environmental situation, which reveals a high prevalence of overweight, obesity, and
associated pathologies such as type 2 diabetes, dyslipidemia, and hypertension. Also, the
highest values of dietary water and carbon footprints were found. These problems are mainly
related to inadequate food consumption (which will be further detailed) and lack of physical
activity.
Step 2: Select target behavior:
The target behaviors will be lack of physical activity performance, inadequate consumption of
Mexican foods and dishes, fruits and vegetables, whole grains, legumes, seeds, and healthy
fats, dairy products, eggs, fish and shellfish, chicken, red meat (beef and pork, and, in
some cases, goat and lamb) and processed, ultra-processed foods and added and free sugars, as
well as foods high in trans and saturated fats.
Step 3: Specify the target behavior and Step 4: Identify what needs to change:
Targets behaviors will be established as a goal-setting strategy, which has been reported to
be one of the most effective methods for modifying dietary behaviors. Also, they will be
addressed as successive approximations toward a sustainable diet, another effective behavior
change technique. Targets behaviors will be:
1. Increase physical activity.
2. Increase the consumption of sustainable Mexican foods and dishes.
3. Increase the consumption of fruits and vegetables.
4. Increase the consumption of whole grains.
5. Increase the consumption of legumes.
6. Increase the intake of seeds and healthy fats.
7. Reduce dairy consumption.
8. Reduce the consumption of eggs.
9. Reduce consumption of fish and shellfish.
10. Reduce chicken consumption.
11. Reduce the consumption of red (beef, pork, goat, and lamb) and processed meats.
12. Reduce the consumption of ultra-processed foods.
13. Reduce the intake of added and free sugars, as well as foods with a high content of
trans and saturated fats.
All foods whose consumption will be promoted will be aligned with the sustainability
characteristics for the Mexican context, on the recommendations of a healthy diet provided by
the WHO, and on the model QC7G for food and nutrition education, which will specify which
foods to select, in which quantities, when to consumed them and how to prepare them. In
addition to when to perform physical activity, specifying type and duration.
Stage 2: Identify intervention options:
Step 5: Intervention functions:
The intervention functions from the behavior change wheel model will be: education,
persuasion, incentivization, and coercion. These will be verified in relation to the APEASE
criterion.
Step 6: Policy categories:
The policy category of the behavior change wheel model will be the guidelines. Therefore, a
nutritional-sustainable food guide will be designed, using linear programming optimization,
based on the FAO recommendations for the development of dietary guidelines, and covering the
elements of the sustainable diets model as follows: 1) Wellness and Health: ABCD; A:
anthropometric and body composition; B: biochemical data; C: clinical data. D: Dietetics. 2)
Biodiversity, environment, and climate: carbon footprint and gray water footprint. 3) Equity
and fair trade: food prices and socioeconomic level of the population. 4) "Eco-friendly",
local, and seasonal foods: green and blue water footprint, locally produced and seasonal
foods. 5) Cultural heritage and skills: Traditional Mexican diet, Mexican Diet Quality Index
Adapted (IACDMx), and nutritional education based on a traditional diet. 6) Food needs,
nutrients, food security, and access: personalized food plan according to individual
requirements, preferences, and contexts.
Subsequently, this nutritional-sustainable food guide will be accompanied by a system of
equivalent foods that, in addition to incorporating the food's nutrients, will integrate
their environmental impact. The calculation of the environmental impact will be made based on
the calculation of the total, green, blue, and gray water footprint, using the Water
Footprint Assessment method for Mexico. Likewise, the greenhouse gas emissions of foods will
be calculated, using the Life Cycle Assessment method for food production and processing
through pre-quantified databases. The prices and cultural characteristics of the main
consumed foods in Mexico will be included. Prices will be obtained based on fieldwork in
supermarkets, and a review of supermarket databases, while cultural aspects will be
determined based on a literature review of the traditional Mexican diet.
Once sustainability dimensions are calculated, a sustainable recipe book will be developed,
including examples of food plans with individualization options. These food plans will be
made up of a distribution of equivalent food rations and examples of menus that meet the
nutritional and sustainability characteristics of the Mexican population, with adaptation
options.
Stage 3: Identify content and implementation options:
Step 7: Behavior change techniques:
Specific behavior change techniques will be used covering the selected intervention functions
as follows:
- Education: successive approximations in the workshops addressing the target objectives.
- Persuasion: Nudges, risk, and benefits communication.
- Incentivization, coercion, and monitoring: messaging, remainders, and token economy
through food registers by writing and photos on the mobile application.
- Social support: forum in the mobile app where participants can share pictures of their
foods and their physical activity performance. Also, will be able to like the photos of
other participants and comment on the photos. Also, a chat for the resolution of doubts
between user and administrator will be included in the mobile application.
Step 8: Mode of delivery:
The mode of delivery will be digital since a mobile application is being designed and the
workshops will be delivered on digital platforms in videos.
2.2 Stage 2: Application of the sustainable-psycho-nutritional intervention program 2.2.1
Participants Once the intervention program has been designed, it will be applied to a sample
of Mexican young adults from the south of Jalisco, randomly divided into two groups: an
experimental group (n=50) and a control group (n=50). This is based on recommendations for
group designs in behavior modification programs. The sample size is according to the minimum
suggested for nutritional interventions, and taking into account the possible desertion of
the participants during the intervention, which can amount to more than 50% of the initial
sample. It will be included a population between 18 and 35 years old, with Body Mass Index
(BMI) values from 18.5 to 40, with or without risk factors for the development of chronic
diseases, but without diagnosis with previous pharmacological treatment. The inclusion,
exclusion, and elimination criteria will be detailed in further sections. Also, for being
included in the study cut-off points to identify inadequate consumption and physical activity
were established. The population will be invited to participate through social networks and
posters at strategic points, such as Universities, gyms, and the downtown city. Young adults
were selected as the population for this study since they are already considered adults who
make autonomous food decisions, but at the same time, their young age makes them susceptible
to behavioral modification. In addition, they represent parents or future parents, as well as
the active population of Mexico, so providing nutritional-sustainable education to these
people could generate long-term benefits for their health and that of their families.
2.2.2 Procedure: Participants will be evaluated following the nutritional care process model.
The first evaluation will be performed at the beginning of the intervention at baseline, and
according to individual requirements, the behavioral objectives will be individually adapted
and will be addressed for 7 weeks, considering 2 objectives per week, thus providing 2 weekly
educational workshops. Also, personalized food plans will be prescribed, according to the
linear programming optimization performed at MATLAB®.
After 7 weeks of educational and nutritional intervention, at week 8, the experimental
population will be divided into two sub-groups, where one group will stop being intervened
completely (n = 25), and another will continue to receive messages through the mobile
application (n = 25) for 8 weeks. Finally, at week 15, a final evaluation will be carried
out. Participants will be evaluated in regard to Anthropometric, Biochemical, Clinical,
Dietetics, Environmental, Socioeconomic level, and cultural aspects, Nutritional-sustainable
knowledge, Behavioral aspects, and Physical activity (ABCD-ESNBP). These aspects will be
evaluated according to the nutritional care process model, thus identifying the problem of
the population, establishing the etiology, and stating the signs and symptoms.
2.2.3 Sustainable-psycho-nutritional indicators: The ABCD-ESNBP indicators will be included
in a complete clinical history that will be uploaded to the mobile application and will be
evaluated according to the outcomes section.
2.3 Stage 3: Effects of the sustainable-psycho-nutritional intervention program: As the last
stage of this protocol, the corresponding laboratory analyses, and statistical tests will be
carried out.
2.3.1 Metabolic biomarkers analysis: For the analysis of metabolic biomarkers, colorimetric
enzymatic methods will be used using the Spinreact® S. A/S A. U (Girona, Spain) laboratory
kits, for fasting glucose determination (Cat. No. 1001190), TC (Cat. No. 41022), LDL-C (Cat.
No. BSIS51-E), HDL-C (Cat. No. BSIS37-E) and TG (Cat. No. 1001313). The reference points for
glucose values and lipid profiles will be taken from the regulations in force in Mexico.
2.3.2 Gut microbiota analysis: For the analysis of the gut microbiota, the real-time
quantitative polymerase chain reaction (qPCR) method will be followed. First, DNA will be
extracted from the collected stool samples, following the protocol for rapid purification of
genomic DNA from stool samples. The Qiagen brand commercial kit (1066790ES, USA) will be
used. This procedure integrates two stages: lysis and separation of impurities from stool
samples, for which Inhibitex Buffer will be used and DNA purification will be carried out by
means of centrifugation columns. Once the bacterial DNA samples are obtained, they will be
stored and labeled in sterile plastic microtubes (Eppendorf 1.6 mL) at a temperature of -80°C
until further analysis.
Next, the purity of the DNA will be verified, and its concentration will be determined using
a NanoDrop Lite spectrophotometer (Thermo Scientific, Waltham, MA, USA). 1 µL of the DNA
stock of each sample will be placed on the lens of the equipment and the sample will be read
at a wavelength of 260 nm for DNA quantification and at 280 nm for protein quantification.
The purity will be determined by calculating the index performed by the team, by dividing the
reading at 260 nm by the reading at 280 nm and will be considered acceptable in a range of
1.5 to 2. The concentration of the purified coproDNA sample will be measured by their
absorbance ratio of 260/280 nm using the same spectrophotometer. This analysis corresponds to
the absorbance index of nucleic acids and provides the final concentration in ng/µL.
Once the previous analyzes have been completed, the identification of the gut microbiota will
be carried out using the qPCR molecular technique, on the StepOne Applied BioSystems
platform, using the SYBR Green reagent as DNA detection chemistry. This reagent is considered
an agent that intercalates into the DNA double helix and fluoresces as the DNA copies are
synthesized. Therefore, at a higher concentration of the DNA of interest (bacterial), the
equipment will record a higher fluorescence signal. In this case, the analysis of interest
will be carried out in the V3-V4 hypervariable region of the bacterial 16S rRNA gene. For
this analysis, specific primers will be used. The bacterial load and relative abundance of
the main bacteria present in the intestine (Firmicutes and Bacteroidetes) will be determined,
as well as those related to particular types of diets, for example, Lactobacillus and
Bifidobacterium that are related to healthy, vegetarian, and Mediterranean diets,
Faecalibacterium prausnitzii that is related to healthy diets and an anti-inflammatory
effect, as well as Akkermansia muciniphila, which besides of being related to
anti-inflammatory effects is associated to the consumption of the Mexican pre-Hispanic diet.
The presence of Prevotella copri will also be identified, which is one of the bacteria most
related to plant-based diets and is considered anti-inflammatory and glucose modulator. The
presence of Bilophila wadsworthia will also be identified, as it is related to diets with a
high content of foods of animal origin, mainly dairy and meat, as well as in westernized
diets. Likewise, the presence of Clostridium coccoides will be analyzed, as it is related to
obesity and a high fat intake. Also, Streptococcus thermophilus will be included because it
is related to dairy consumption. The exact procedure to follow regarding the qPCR run, as
well as the specific conditions and temperatures of the analysis, are presented in a previous
Mexican investigation.
2.3.3 Evaluation of the adherence to the program: To measure the adherence of the intervened
population to the program, an adapted questionnaire will be applied, which will consist of
the contrast of the recommendations provided with the performance of the behaviors to
promote. For example, questions about the type and intensity of physical activity performed
and the amount and frequency of consumption of each of the foods included in the behavioral
objectives will be included.
2.3.4 Statistical analyses: The distribution of the data will be analyzed with the Kolmogorov
Smirnov test. Descriptive analysis will be performed, including means, standard deviations,
and medians. Next, the effects of the program on the selected variables will be assessed by
comparing them between evaluations and between groups with t-student tests for paired and
unpaired data, respectively, if a normal distribution is found. For no normally distributed
data, the Wilcoxon test (repetitive measures) and the U de Mann Whitney test (independent
groups) will be used. For no categorical variables, the chi-squared test will be used.
Correlation analyses will also be performed, considering Pearson correlation for normally
distributed data and Spearman correlations for no normally distributed data. Likewise,
simple, and multiple linear regression models will be carried out, as well as binary logistic
regression analysis reporting odds ratios, to identify relationships and risks between
variables. Statistical analysis will be performed at the STATA V12® program.
2.4 Ethical and biosafety considerations: This project has been already evaluated and
approved by the Ethics Committee of the Center for Studies and Research in Behavior, of the
University Center for Biological and Agricultural Sciences (CUCBA) from the University of
Guadalajara with the number CUCBA/CEIC/CE/002/2022 and by the Technical Research Committee of
the University Center of the South (CUSUR), with the number 2021D001. This protocol is also
registered on Clinical Trials.gov (ID: NCT05457439). When performing the intervention, the
Declaration of Helsinki and biosafety protocols of the Secretary of Health of Mexico will be
followed all the time. All participants will sign an informed consent and their identities
will be protected by the Federal Law on Protection of Personal Data Held by Private Parties.
Both due to regulations in research with human beings, and due to the situation of the
COVID-19 pandemic, a strict biosafety protocol will be followed, where mouth covers will be
always worn, both by the evaluating staff and by the participants. Likewise, the sample
collection personnel will wear protective glasses and sterile gloves and constant
disinfection of the work area will be carried out. In addition, hazardous biological waste
will be disposed of in a special trash can in accordance with the provisions of the Ministry
of Health.
3. Discussion: By developing this program, the first bases for the Mexican population (and
future populations) to achieve a healthy and sustainable diet will be generated. Which can
have positive effects on health outcomes and decrease the environmental impact of food
consumption; thus addressing two of the main problems afflicting the world population. Also,
a new concept is being proposed: The Sustainable-Psycho-Nutrition, which is an approach based
on behavioral science that integrates the psychological, social, cultural, economic,
nutritional, and environmental aspects of eating behavior, whose objective is to generate the
necessary bases to carry out behavioral change interventions, to guide the eating behavior of
the population, towards sustainable eating behaviors. Within this term, the
nutritional-ecological education concept is also being launched, whose objective is to get
people to acquire and performed the appropriate behavioral repertoire to determine what, how
much, when, and how to eat, in relation to when, how much, and how energy is spent to
maintain or recover their physical well-being, considering at all times the environmental
impact of their behaviors and selecting the most sustainable foods, regarding the
environment, culture, economy, preferences, food security, health, nutrition, among other
factors.
Besides those aspects, the mobile application that is currently being developed is going to
be a tool that will facilitate the promotion of sustainable diets first at the national level
in Mexico, and forward, worldwide. Also, the first sustainable food guide for Mexico's
context will be generated. Which will consider not only sustainability aspects but
psychological and behavioral aspects. Moreover, the workshops, recipes, and food plans that
are going to be created will serve as tools for the health and environmental sector of the
country to promote the consumption of sustainable diets. Finally, the link between gut
microbiota and sustainable diets is a new aspect that this study will be characterized for
the first time, specifically for the Mexican population. Finally, this project intends to
bring attention to the importance of considering behavioral interventions and techniques for
promoting sustainable diets.
Study Type
Interventional
Primary Outcome
Change from Baseline Gut Microbiota at week 8 and 15
Secondary Outcome
Change from Signs of nutrient deficiencies or excess at week 8 and 15
Condition
Gut Microbiota
Intervention
Sustainable diet promotion through behavioral change intervention
Study Arms / Comparison Groups
Experimental Group
Description: Will be evaluated at baseline and will be intervened for 7 weeks, receiving educational workshops twice a week, addressing the target behaviors. They will also be prescribed a personalized food plan, will receive daily messages through the mobile application, and will have a doubt resolution chat. They will have a digital forum to post photos and comments about their food intake, and physical activity performance, and to like and comment on other participants' photos. They will be asked to enter food records and photos of their food intake into the mobile application, for which they will receive points for performing the expected behavior in a token economy. They will have access to their data for auto-monitoring. In week 8, the experimental group will be evaluated and divided into two sub-groups. One will be completely stopped intervening (n = 25) and one will continue receiving messages through the mobile app, but will no longer have workshops and food plan prescriptions (n = 25).
Publications
* Includes publications given by the data provider as well as publications identified by National Clinical Trials Identifier (NCT ID) in Medline.
Recruitment Information
Recruitment Status
Behavioral
Estimated Enrollment
100
Start Date
October 1, 2022
Completion Date
December 2023
Primary Completion Date
January 2023
Eligibility Criteria
Inclusion Criteria:
- Being between 18 and 35 years old
- Being Mexican
- Reside in the South of Jalisco for at least 1 year
- Levels of physical activity below what is recommended and what is established as a
criterion for inclusion in the study
- Consuming amounts of food below or above that established as criteria for inclusion in
the study or in a lesser or greater frequency than recommended, according to the type
of food
- Have a Smartphone
- Not having consumed antibiotics at least 3 months before the intervention
- Have a BMI between 18.5 and 40
- Not having a medical diagnosis of chronic disease under pharmacological treatment
- Not having a medical diagnosis of gastrointestinal disease
Exclusion Criteria:
- Not signing the informed consent
- Not accepting to donate blood and/or stool samples
- Not being able to stand up to take anthropometric data
- Perform levels of physical activity above the minimum established as criteria for
inclusion in the study
- Consume adequate levels of the foods to be promoted in the intervention program
- Being pregnant or lactating
- Suffer from a chronic disease such as type 2 diabetes mellitus, arterial hypertension,
dyslipidemia, under medication
- Suffering from an autoimmune disease such as type 1 diabetes, hypo or hyperthyroidism
- Having a gastrointestinal disease such as Crohn's disease, ulcerative colitis, etc.
- Having used antibiotics less than 3 months ago
- Taking antidepressant medications or corticosteroids
- Consume probiotics or nutritional supplements, except protein powder
Gender
All
Ages
18 Years - 35 Years
Accepts Healthy Volunteers
Accepts Healthy Volunteers
Contacts
Fatima E Housni, PhD, +523411017629, [email protected]
Location Countries
Mexico
Location Countries
Mexico
Administrative Informations
NCT ID
NCT05457439
Organization ID
CIP/T/04/22
Responsible Party
Principal Investigator
Study Sponsor
University of Guadalajara
Collaborators
Universidad de Granada
Study Sponsor
Fatima E Housni, PhD, Principal Investigator, University of Guadalajara
Verification Date
November 2022