Sodium-rich COndiments Unifying Health and Taste
Trial statusRecruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age50-75
SponsorSingapore Institute of Food and Biotechnology Innovation
About this trial
This research aims to develop an evidence-based classification for sodium-rich condiments (natremic index) based on their CVD-related risks. It is hypothesised that the acute cardiovascular and physiological response (effectively extrapolated to long-term CVD risks) to meals prepared with various sodium-rich condiments can be leveraged upon for the development of such an index that will systematically classify sodium-rich condiments based on the risk they present to cardiovascular health.
Eligibility criteria
Qualifiers
≥ 50, < 75 years old
Male or postmenopausal female (self-reported)
≥ 50 kg body weight
Systolic blood pressure (≥ 130, < 160 mmHg) or diastolic blood pressure (≥ 85, < 100 mmHg)
Disqualifiers
Prescribed and taking medication which may affect study outcomes (i.e. for blood pressure management, blood thinning etc.) in consultation with study physician (Prof Melvin Leow) and PI(Dr Darel Toh)
Type 1 or type 2 diabetes mellitus (i.e. fasting blood glucose ≥ 7.0 mmol/L or HbA1c ≥ 6.5 %)
Taking dietary supplements which may affect study outcomes one month prior to their first visit in consultation with study physician, PI and study team
Obesity (BMI ≥ 27.5 kg/m2)
Trial design
Treatments tested in this trial
- Control porridge with no condiments
- Porridge with light soya sauce
- Porridge with fermented bean paste
- Porridge with table salt
Treatment groups
32 Participants
are divided into 4 treatment groupsSponsors and collaborators
Source ClinicalTrials.gov