[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100623524":3},{"organization":4,"armGroups":7,"interventions":29,"overallOfficials":34,"centralContacts":44,"locations":54,"responsibleParty":71,"collaborators":34,"id":75,"slug":76,"hasResults":77,"nctId":78,"briefTitle":79,"officialTitle":79,"acronym":80,"eligibilityCriteria":81,"healthyVolunteers":82,"sex":83,"minAge":84,"maxAge":85,"enrollmentInfo":86,"targetDuration":34,"studyType":89,"phases":90,"briefSummary":92,"conditions":93,"keywords":97,"overallStatus":57,"whyStopped":34,"lastUpdateSubmitDate":106,"lastUpdatePostDateStruct":107,"startDateStruct":110,"completionDateStruct":112,"leadSponsor":114,"locationsCount":115},{"fullName":5,"class":6},"Singapore Institute of Food and Biotechnology Innovation","OTHER_GOV",[8,14,19,24],{"label":9,"type":10,"description":11,"interventionNames":12},"Control porridge with no condiments","EXPERIMENTAL","This arm will consist of plain porridge which participants will consume.",[13],"Other: Control porridge with no condiments",{"label":15,"type":10,"description":16,"interventionNames":17},"Porridge with light soya sauce","This arm will consist of plain porridge with light soya sauce which participants will consume.",[18],"Other: Porridge with light soya sauce",{"label":20,"type":10,"description":21,"interventionNames":22},"Porridge with fermented bean paste","This arm will consist of plain porridge with fermented bean paste which participants will consume.",[23],"Other: Porridge with fermented bean paste",{"label":25,"type":10,"description":26,"interventionNames":27},"Porridge with table salt","This arm will consist of plain porridge with table salt which participants will consume.",[28],"Other: Porridge with table salt",[30,35,38,41],{"type":31,"name":9,"description":32,"armGroupLabels":33,"otherNames":34},"OTHER","To examine acute cardiovascular health response to plain porridge.",[9],null,{"type":31,"name":15,"description":36,"armGroupLabels":37,"otherNames":34},"To examine acute cardiovascular health response to plain porridge with saltiness-matched light soya sauce",[15],{"type":31,"name":20,"description":39,"armGroupLabels":40,"otherNames":34},"To examine acute cardiovascular health response to plain porridge with saltiness-matched fermented bean paste",[20],{"type":31,"name":25,"description":42,"armGroupLabels":43,"otherNames":34},"To examine acute cardiovascular health response to plain porridge with saltiness-matched table salt.",[25],[45,50],{"name":46,"role":47,"phone":48,"phoneExt":34,"email":49},"Darel Toh, PhD","CONTACT","64074149","darel_toh@a-star.edu.sg",{"name":51,"role":47,"phone":52,"phoneExt":34,"email":53},"Bhupinder Kaur, MSc","64074355","bhupinder_kaur@a-star.edu.sg",[55],{"facility":56,"status":57,"city":58,"state":34,"zip":59,"country":58,"countryCode":60,"cosmosGeoPoint":61,"geoPoint":66,"contacts":67},"Clinical Nutrition Research Centre","RECRUITING","Singapore","117599","SG",{"type":62,"coordinates":63},"Point",[64,65],103.85007,1.28967,{"lat":65,"lon":64},[68,70],{"name":69,"role":47,"phone":34,"phoneExt":34,"email":49},"Darel Toh Wee Kiat, PhD",{"name":51,"role":47,"phone":34,"phoneExt":34,"email":53},{"type":72,"investigatorFullName":73,"investigatorTitle":74,"investigatorAffiliation":5,"oldNameTitle":34,"oldOrganization":34},"PRINCIPAL_INVESTIGATOR","Darel Toh","Principal Investigator","100623524","sodium-rich-condiments-unifying-health-and-taste-100623524",false,"NCT07397754","Sodium-rich COndiments Unifying Health and Taste","Scout","Inclusion Criteria:\n\n1. ≥ 50, \\\u003C 75 years old\n2. Male or postmenopausal female (self-reported)\n3. ≥ 50 kg body weight\n4. Systolic blood pressure (≥ 130, \\\u003C 160 mmHg) or diastolic blood pressure (≥ 85, \\\u003C 100 mmHg)\n5. Willing and able to follow intervention protocol\n6. Ability to identify basic tastes (determined by taste discrimination test)\n7. English speaking\n\nExclusion Criteria:\n\n1. 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)\n2. Type 1 or type 2 diabetes mellitus (i.e. fasting blood glucose ≥ 7.0 mmol\u002FL or HbA1c ≥ 6.5 %)\n3. Taking dietary supplements which may affect study outcomes one month prior to their first visit in consultation with study physician, PI and study team\n4. Obesity (BMI ≥ 27.5 kg\u002Fm2)\n5. History or known present diagnosis of hematological (G6PD and coagulation disorders), hepatic (hepatitis B and C), renal, gastrointestional or other relevant disease \u002F disorders which may affect the outcomes of interest in consultation with study physician, PI and study team\n6. History of arteriovenous shunt or mastectomy\n7. Women who are pregnant, lactating or planning pregnancy\n8. History or present diagnosis of HIV and\u002For tuberculosis\n9. History of severe vasovagal syncope (blackouts or near faints) following blood draw\n10. Drug abuse within last 5 years\n11. Excessive alcoholic beverage consumption \\> 2 servings per day (1 serving defined as 360 mL beer, 150 mL wine or 45 mL distilled spirits)\n12. Smoking (cigarette, e-cigarette, cigar, pipe, vape)\n13. Engaging in habitual vigorous physical activity (as defined by physical activity questionnaire-PAR)\n14. Allergic or intolerance to intervention foods.\n15. Dislike or unwilling to consume intervention foods\n16. Photophobic (sensitivity to intense lights and colours), particularly to intense red lights\n17. Has sinus problems problems that affect taste and smell\n18. Involvement in other clinical studies that may influence the outcome of the study\n19. An ASTAR Staff.\n20. A study team member or their immediate family member",true,"ALL","50 Years","75 Years",{"count":87,"type":88},32,"ESTIMATED","INTERVENTIONAL",[91],"NA","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.",[94,95,96],"Elevated Blood Pressure","Vascular Health","Sensory Evaluation",[98,99,100,101,102,103,104,105],"sodium intake","natremic index","elevated blood pressure","cardiometabolic outcomes","condiments","Asian","vascular health","sensory evaluation","2026-02-05",{"date":108,"type":109},"2026-02-09","ACTUAL",{"date":111,"type":109},"2025-09-22",{"date":113,"type":88},"2026-09-22",{"name":5,"class":6},1]