Pilot Study of Soy-Tomato Juice to Improve Symptoms and Inflammation in Chronic and Recurrent Acute Pancreatitis

What this Trial Is About

Researchers are evaluating whether people with recurrent acute pancreatitis or chronic pancreatitis can tolerate and regularly drink a soy-tomato juice beverage. This pilot, single arm, open label clinical trial aims to assess the effects of this dietary intervention on inflammation and patient-reported symptoms and quality of life. The study is led by Ohio State University and is designed to explore safety, compliance, and potential improvements in these conditions. Participants will first complete a 4-week run-in phase where they follow a diet low in soy and lycopene. After this, they will consume about 12 ounces of a soy-tomato juice product daily during a 4-week intervention phase. The juice is made from high lycopene tomatoes combined with soy isoflavones, prepared and canned using commercial methods. Both participants and researchers will know that the juice is being consumed. Throughout the 8-week study period, researchers will monitor safety and track how well participants follow the dietary intervention by measuring soy and lycopene levels. They will also measure changes in inflammatory markers and collect patient-reported outcomes on symptoms and quality of life. This helps evaluate the tolerability and potential benefits of the soy-tomato juice in people with pancreatitis.

Soy Tomato Juice to Improve Outcomes in Pancreatitis