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Retention of Potassium From Potatoes and Potassium Gluconate, and the Effect on Blood Pressure.

NCT02697708 · Status: UNKNOWN · Phase: PHASE1/PHASE2 · Type: INTERVENTIONAL · Enrollment: 40

Last updated 2018-05-09

No results posted yet for this study

Summary

This study is designed to compare the effect of different dietary potassium sources on uptake and retention of potassium, as well as to determine the effect of potassium intake on blood pressure and acid-base balance. The study will compare three different sources of potassium given as a supplement, potatoes or French fries.

Conditions

  • Hypertensive Disease

Interventions

DIETARY_SUPPLEMENT

Potassium control diet

No additional potassium.

DIETARY_SUPPLEMENT

Potassium gluconate diet

1000 mg K from potassium gluconate.

DIETARY_SUPPLEMENT

Potato Diet

1000 mg K from potatoes.

DIETARY_SUPPLEMENT

French Fries Diet

1000 mg K from French Fries.

Sponsors & Collaborators

  • Alliance for Potato Research and Education

    collaborator OTHER

  • Purdue University

    lead OTHER

Principal Investigators

  • Connie Weaver, PhD · Purdue University, Nutrition Science

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
21 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2016-04-27
Primary Completion
2018-08-31
Completion
2018-12-31

Countries

  • United States

Study Locations

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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 NCT02697708 on ClinicalTrials.gov