Sodium-rich COndiments Unifying Health and Taste (NCT07397754) | Clinical Trial Compass
RecruitingNot Applicable
Sodium-rich COndiments Unifying Health and Taste
Singapore32 participantsStarted 2025-09-22
Plain-language summary
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.
Who can participate
Age range50 Years – 75 Years
SexALL
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Inclusion criteria
✓. ≥ 50, \< 75 years old
✓. Male or postmenopausal female (self-reported)
✓. Willing and able to follow intervention protocol
✓. Ability to identify basic tastes (determined by taste discrimination test)
✓. English speaking
Exclusion criteria
✕. 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)
✕. History or known present diagnosis of hematological (G6PD and coagulation disorders), hepatic (hepatitis B and C), renal, gastrointestional or other relevant disease / disorders which may affect the outcomes of interest in consultation with study physician, PI and study team
What they're measuring
1
Endopat assessment
Timeframe: EndoPAT assessments which will serve as the primary outcome of interest will be measured at postprandial intervals (up to 3 measurements) over 4 hours.
Trial details
NCT IDNCT07397754
SponsorSingapore Institute of Food and Biotechnology Innovation