Methods

The appropriate method and design selection is crucial to make substantiated statements on effects at food product studies. Therefore, we established various recognized methods for these subject areas. In addition, we continuously expand our portfolio.

Clinical trials evaluating effects

Objective / functional methods and parameters

• Analysis of endothelial function 
• Anthropometry (bioelectrical impedance analysis (BIA), calipometry, sagittal abdominal diameter (SAD), etc.)
• Blood pressure diagnostics (24-hour blood pressure measurement, blood pressure diary, etc.)
• Blood sugar measurements (glucose tolerance test)
• 12-lead ECG
• Established test procedures for recording cognitive performance (computer-based or paper-pencil tests)
• Functional parameters of the musculoskeletal system (strength diagnostics, eccentric or concentric maximum strength, range of motion, muscle or joint load tests, etc.)
• Functional parameters of the gastrointestinal tract (stool frequency, stool consistency, stool weight, gastric emptying, transit time, etc.)
• Thermography
• Measurement of advanced glycation end products (AGEs) in the skin
• Measurement of microcirculation 
• Bone density measurement (ultrasound)
• Respiratory gas analysis (sugar tolerance test)

Subjective methods / questionnaire technique

• Evaluation and interpretation of validated questionnaires and scales for the respective indication areas
• Nutritional surveys (consumption protocol, Food Frequency Questionnaire (FFQ) etc.)
• Activity questionnaire
• Evaluation of tolerability
• “Global assessment"
• Cognitive test batteries (computer-based)