[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-studies-list:{\"conditionNormalized\":\"sensory-evaluation\",\"overallStatus\":[\"RECRUITING\",\"AVAILABLE\",\"NOT_YET_RECRUITING\"],\"orderBy\":\"LastUpdateSubmitDate:desc\",\"size\":25,\"offset\":0}":3,"health-study-condition:sensory-evaluation":30},{"pageToken":4,"total":5,"offset":6,"count":5,"results":7},null,3,0,[8,53,79],{"id":9,"slug":10,"hasResults":11,"nctId":12,"briefTitle":13,"officialTitle":13,"acronym":14,"eligibilityCriteria":15,"healthyVolunteers":16,"sex":17,"minAge":18,"maxAge":19,"enrollmentInfo":20,"targetDuration":4,"studyType":23,"phases":24,"briefSummary":26,"conditions":27,"keywords":31,"overallStatus":40,"whyStopped":4,"lastUpdateSubmitDate":41,"lastUpdatePostDateStruct":42,"startDateStruct":45,"completionDateStruct":47,"leadSponsor":49,"locationsCount":52},"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":21,"type":22},32,"ESTIMATED","INTERVENTIONAL",[25],"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.",[28,29,30],"Elevated Blood Pressure","Vascular Health","Sensory Evaluation",[32,33,34,35,36,37,38,39],"sodium intake","natremic index","elevated blood pressure","cardiometabolic outcomes","condiments","Asian","vascular health","sensory evaluation","RECRUITING","2026-02-05",{"date":43,"type":44},"2026-02-09","ACTUAL",{"date":46,"type":44},"2025-09-22",{"date":48,"type":22},"2026-09-22",{"name":50,"class":51},"Singapore Institute of Food and Biotechnology Innovation","OTHER_GOV",1,{"id":54,"slug":55,"hasResults":11,"nctId":56,"briefTitle":57,"officialTitle":58,"acronym":4,"eligibilityCriteria":59,"healthyVolunteers":16,"sex":60,"minAge":61,"maxAge":62,"enrollmentInfo":63,"targetDuration":4,"studyType":23,"phases":64,"briefSummary":65,"conditions":66,"keywords":4,"overallStatus":40,"whyStopped":4,"lastUpdateSubmitDate":69,"lastUpdatePostDateStruct":70,"startDateStruct":72,"completionDateStruct":74,"leadSponsor":76,"locationsCount":52},"100602736","adding-chondrus-crispus-seaweeds-to-a-meal-effect-on-sensory-perception-physical-comfort-satiety-and-food-intake-100602736","NCT07127393","Adding Chondrus Crispus Seaweeds to a Meal: Effect on Sensory Perception, Physical Comfort, Satiety and Food Intake","Sensory Evaluation of Foods Formulated With Seaweeds and Their Effect on Satiety and Food Intake","Inclusion Criteria:\n\n* Young healthy adult males\n\nExclusion Criteria:\n\n* Having any diseases\n* Smoking, consuming cannabis\n* Skipping breakfast regularly\n* Disordered eating patterns\n* Taking certain medications that may affect the central and peripheral mechanisms of food intake regulation, cognitive performance and sedative medications\n* Food allergies and aversion towards seaweeds","MALE","19 Years","35 Years",{"count":21,"type":22},[25],"The study investigates the sensory characteristics, consumer perception and the effect on satiety and food intake of the meal with added Chondrus crispus seaweed produced by Acadian Seaplants in Atlantic Canada.",[67,30,68],"Satiety and Food Intake","Physical Comfort","2025-08-11",{"date":71,"type":44},"2025-08-17",{"date":73,"type":44},"2021-09-30",{"date":75,"type":22},"2025-12-31",{"name":77,"class":78},"Mount Saint Vincent University","OTHER",{"id":80,"slug":81,"hasResults":11,"nctId":82,"briefTitle":83,"officialTitle":83,"acronym":4,"eligibilityCriteria":84,"healthyVolunteers":16,"sex":17,"minAge":85,"maxAge":86,"enrollmentInfo":87,"targetDuration":4,"studyType":23,"phases":89,"briefSummary":90,"conditions":91,"keywords":4,"overallStatus":94,"whyStopped":4,"lastUpdateSubmitDate":95,"lastUpdatePostDateStruct":96,"startDateStruct":98,"completionDateStruct":100,"leadSponsor":102,"locationsCount":4},"100572712","sensory-evaluation-of-chinese-specialty-foods-100572712","NCT06736834","Sensory Evaluation of Chinese Specialty Foods","Inclusion Criteria:\n\n* University students at school\n\nExclusion Criteria:\n\n* Smoking (≥1 cigarette\u002Fweek);\n* heavy alcohol consumption (\\>224 g\u002Fweek for men and \\>168 g\u002Fweek for women);","18 Years","30 Years",{"count":88,"type":22},120,[25],"This project aims at college student consumers, recruiting a certain number of college student volunteers as sensory evaluators, and requiring them to evaluate samples of Babao Congee and deep-fried dough sticks.",[92,30,93],"Dietary Preferences","Healthy Individuals","NOT_YET_RECRUITING","2024-12-14",{"date":97,"type":44},"2024-12-17",{"date":99,"type":22},"2024-12-18",{"date":101,"type":22},"2024-12-30",{"name":103,"class":78},"Zhejiang University"]