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Low Sodium Cooking Study

NCT03481322 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 68

Last updated 2019-01-09

No results posted yet for this study

Summary

The purpose of this study is to evaluate the acceptance of a salt restricted diet cooked with a controlled amount of salt in patients with heart disease. Verifying if there is difference in the acceptance of the standard and hyposodic diets cooked with controlled amount of salt.

Conditions

Interventions

DIETARY_SUPPLEMENT

Cooked diet with controlled amount of salt

Cooked diet with controlled amount of salt by nutritionist - 2 grams of salt per patient

Sponsors & Collaborators

  • Instituto de Cardiologia do Rio Grande do Sul

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
SUPPORTIVE_CARE
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2017-09-05
Primary Completion
2018-07-08
Completion
2018-07-10

Countries

  • Brazil

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 NCT03481322 on ClinicalTrials.gov