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The Effect of a Low Sodium-High Potassium Salt on Blood Pressure in Vietnamese Adults

NCT02016404 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 180

Last updated 2013-12-20

No results posted yet for this study

Summary

The purpose of this study was to investigate the effects of low-sodium, high-potassium condiments and salt on blood pressure in untreated (pre)hypertensive Vietnamese adults.

Conditions

Interventions

OTHER

Low-sodium, high-potassium salt

Iodized low-sodium, high-potassium botcanh (a traditional mixture of salt, MSG, sugar and herbs) plus and iodized low-sodium, high-potassium salt for home food preparation

OTHER

Regular salt

Regular iodized high-sodium botcanh (a traditional mixture of salt, MSG, sugar and herbs) and high-sodium salt

Sponsors & Collaborators

  • National Institute of Nutrition, Vietnam

    collaborator OTHER_GOV

  • Wageningen University

    lead OTHER

Principal Investigators

  • Ha TP Do · Community Nutrition, National Institute of Nutrition, Vietnam

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
TRIPLE
Model
PARALLEL

Eligibility

Min Age
45 Years
Max Age
64 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2013-06-30
Primary Completion
2013-09-30
Completion
2013-09-30

Countries

  • Vietnam

Study Locations

More Related Trials

Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT02016404 on ClinicalTrials.gov