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Sodium-rich COndiments Unifying Health and Taste

NCT07397754 · Status: RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 32

Last updated 2026-02-09

No results posted yet for this study

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.

Conditions

  • Elevated Blood Pressure
  • Vascular Health
  • Sensory Evaluation

Interventions

OTHER

Control porridge with no condiments

To examine acute cardiovascular health response to plain porridge.

OTHER

Porridge with light soya sauce

To examine acute cardiovascular health response to plain porridge with saltiness-matched light soya sauce

OTHER

Porridge with fermented bean paste

To examine acute cardiovascular health response to plain porridge with saltiness-matched fermented bean paste

OTHER

Porridge with table salt

To examine acute cardiovascular health response to plain porridge with saltiness-matched table salt.

Sponsors & Collaborators

  • Singapore Institute of Food and Biotechnology Innovation

    lead OTHER_GOV

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
DOUBLE
Model
CROSSOVER

Eligibility

Min Age
50 Years
Max Age
75 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2025-09-22
Primary Completion
2026-09-22
Completion
2026-09-22

Countries

  • Singapore

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 NCT07397754 on ClinicalTrials.gov