[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100552434":3},{"organization":4,"armGroups":7,"interventions":20,"overallOfficials":37,"centralContacts":41,"locations":25,"responsibleParty":51,"collaborators":54,"id":57,"slug":58,"hasResults":59,"nctId":60,"briefTitle":61,"officialTitle":62,"acronym":25,"eligibilityCriteria":63,"healthyVolunteers":64,"sex":65,"minAge":66,"maxAge":25,"enrollmentInfo":67,"targetDuration":25,"studyType":70,"phases":71,"briefSummary":73,"conditions":74,"keywords":76,"overallStatus":80,"whyStopped":25,"lastUpdateSubmitDate":81,"lastUpdatePostDateStruct":82,"startDateStruct":85,"completionDateStruct":87,"leadSponsor":89,"locationsCount":25},{"fullName":5,"class":6},"Sunway University","OTHER",[8,15],{"label":9,"type":10,"description":11,"interventionNames":12},"Group that experience lower sodium intake","ACTIVE_COMPARATOR","Lowering the salt and sugar in selected samples of foods this will be performed using dry ashing method, followed by flame atomic absorption spectrometry (FAAS) at the Department of Nutrition, Universiti Putra Malaysia.",[13,14],"Other: Reduction in Salt and Sugar","Device: Dry Ashing Method Followed by Flame Atomic Absorption Spectrometry (FAAS)",{"label":16,"type":6,"description":17,"interventionNames":18},"Control group","Participants have to provide urine samples for the measurement of urinary sodium, potassium, chloride, and creatinine, have body composition and anthropometric measurements taken, perform 24-hour dietary records, perform saltiness intensity perception and pleasantness ratings of the foods on campus, at three timepoints - at the start of the study, after 3 months and after 6 months.",[19],"Device: The potentiometer",[21,26,33],{"type":6,"name":22,"description":23,"armGroupLabels":24,"otherNames":25},"Reduction in Salt and Sugar","150 participants who are grouped under interventions, their data will be collected according to the alterations of sodium and sugar intake and then compared with the control group. Instruments include urine analysis, providing two spot urine samples - first-morning void and last void in the evening before leaving campus, at three-time points - at the start of the study, after 3 months, and after 6 months. This will yield a total of 300 × 2 × 3 = 1800 samples. Urine electrolytes (sodium, potassium, chloride) and creatinine will be measured using the potentiometry method (Alinity Abbott) at the laboratory department of Sunway Medical Centre, Bandar Sunway.",[9],null,{"type":27,"name":28,"description":29,"armGroupLabels":30,"otherNames":31},"DEVICE","The potentiometer","The potentiometer is utilized for the quantitative analysis of electrolytes present in urine samples. The potentiometer used for urine electrolytes analysis is a specialized device equipped with electrodes and sensors designed to detect and measure the concentration of specific electrolytes in urine samples. It employs potentiometric principles to generate electrical signals proportional to the concentration of ions present in the sample.",[16],[32],"Urinal measurement device",{"type":27,"name":34,"description":35,"armGroupLabels":36,"otherNames":25},"Dry Ashing Method Followed by Flame Atomic Absorption Spectrometry (FAAS)","Dry ashing method involves heating the food samples in a controlled environment to remove organic matter and moisture, leaving behind inorganic residues (ashes) containing the salts and minerals present in the food. Flame Atomic Absorption Spectrometryis utilized to measure the levels of sodium and potassium (components of salt) as well as carbon and hydrogen (components of sugar) in the ashed food samples.\n\nBy determining the concentrations of these elements, the salt and sugar content of the food samples can be quantified accurately.",[9],[38],{"name":39,"affiliation":5,"role":40},"Yook Chia Chin, MD","PRINCIPAL_INVESTIGATOR",[42,47],{"name":43,"role":44,"phone":45,"phoneExt":25,"email":46},"Yook Chin Chia, MD","CONTACT","+60 12-273 9366","ycchia@sunway.edu.my",{"name":48,"role":44,"phone":49,"phoneExt":25,"email":50},"Pei Boon P Ooi, PhD","60122052875","peiboono@sunway.edu.my",{"type":40,"investigatorFullName":52,"investigatorTitle":53,"investigatorAffiliation":5,"oldNameTitle":25,"oldOrganization":25},"YookChin Chia","Head of Department, School of Medical & Life Sciences",[55],{"name":56,"class":6},"Universiti Putra Malaysia","100552434","reducing-salt-and-sugar-in-campus-foods-a-malaysian-study-100552434",false,"NCT06473038","Reducing Salt and Sugar in Campus Foods: A Malaysian Study","An Interventional Study of Salt and Sugar Reduction in Foods Sold On a University\u002FCollege Campus in Malaysia","Inclusion Criteria:\n\nPart 1: KAP on dietary salt and sugar intake\n\n1. Students and staff of Sunway University and Sunway College aged 18 years and above\n2. Able to provide informed consent (verbal\u002Fwritten) to participate\n3. Understands English\n\nPart 2: KAP, Perception, Barriers and Enablers of Salt and Sugar Reduction among Campus Canteen Staff\n\n1. Canteen staff that are involved in food preparation aged 18 years and above\n2. Able to provide informed consent (verbal\u002Fwritten) to participate\n3. Understands English\n\nPart 3: An interventional study for 6 months will expose them to foods sold on campus that have reduced salt and sugar.\n\nFor intervention group\n\n1. Individuals who eat on campus food for at least 3 meals per week\n2. Consent to participate\n\nFor control group\n\n1. Individuals who do not eat on campus food or for less than 3 meals per week\n2. Consent to participate\n\nExclusion Criteria:\n\n1\\. Individuals with acute illness, psychological or psychiatric conditions",true,"ALL","18 Years",{"count":68,"type":69},300,"ESTIMATED","INTERVENTIONAL",[72],"NA","This project aims to address the significant burden of cardiovascular disease in Malaysia, especially the high prevalence of hypertension with excessive salt and sugar intake. The study targets the university campus community, recognizing reliance on out-of-home food options and the potential impact of reducing salt and sugar in campus foods on overall health. The project aims to assess the knowledge, attitudes, and practices related to salt and sugar intake among students, staff, and campus canteen staff. Through a combination of surveys, dietary assessments, urine analysis, and body composition measurements, the study aims to generate valuable insights into effective strategies for reducing salt and sugar intake and improving cardiovascular health among the campus population.",[75],"Cardiovascular Diseases",[77,78,79],"Salt and Sugar Reduction","Knowledge, Attitude, and Practice (KAP)","Hypertension","NOT_YET_RECRUITING","2024-06-18",{"date":83,"type":84},"2024-06-25","ACTUAL",{"date":86,"type":69},"2024-07-01",{"date":88,"type":69},"2026-12-31",{"name":5,"class":6}]