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

December 13, 2013 updated by: Wageningen University
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.

Study Overview

Status

Completed

Conditions

Intervention / Treatment

Study Type

Interventional

Enrollment (Actual)

180

Phase

  • Not Applicable

Contacts and Locations

This section provides the contact details for those conducting the study, and information on where this study is being conducted.

Study Locations

    • Hai Ba Trung dist.
      • Hanoi, Hai Ba Trung dist., Vietnam
        • National Institute of Nutrition (NIN), Department of Community Nutrition

Participation Criteria

Researchers look for people who fit a certain description, called eligibility criteria. Some examples of these criteria are a person's general health condition or prior treatments.

Eligibility Criteria

Ages Eligible for Study

45 years to 64 years (Adult)

Accepts Healthy Volunteers

No

Genders Eligible for Study

All

Description

Inclusion Criteria:

Untreated prehypertension or mild hypertension (systolic BP between 130 and 160 mmHg and/or diastolic BP between 85 and 100 mmHg) based on the mean of two measurements with a 1-week interval

Exclusion Criteria:

Diagnosed or self-reported cardiovascular disease Diagnosed or self-reported kidney disease

Study Plan

This section provides details of the study plan, including how the study is designed and what the study is measuring.

How is the study designed?

Design Details

  • Primary Purpose: Prevention
  • Allocation: Randomized
  • Interventional Model: Parallel Assignment
  • Masking: Triple

Arms and Interventions

Participant Group / Arm
Intervention / Treatment
Active Comparator: Low-sodium, high-potassium salt
Iodized low-sodium, high-potassium botcanh (a traditional mixture of salt, mono sodium glutamate (MSG), sugar and herbs) plus and iodized low-sodium, high-potassium salt for home food preparation
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
Placebo Comparator: Regular salt
Regular iodized high-sodium botcanh (a traditional mixture of salt, MSG, sugar and herbs) and high-sodium salt
Regular iodized high-sodium botcanh (a traditional mixture of salt, MSG, sugar and herbs) and high-sodium salt

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Measure Description
Time Frame
Change in office systolic blood pressure (SBP)
Time Frame: Change during 8 weeks of intervention
Based on repeated measurements with a digital BP device (OMRONHEM 762) using the standard protocol of WHO STEP guideline at week 0, 2, 4 6 and 8.
Change during 8 weeks of intervention

Secondary Outcome Measures

Outcome Measure
Measure Description
Time Frame
Change in office diastolic blood pressure (DBP)
Time Frame: Change during 8 weeks of intervention
Based on repeated measurements with a digital BP device (OMRONHEM 762) using the standard protocol of WHO STEP guideline at week 0, 2, 4, 6 and 8.
Change during 8 weeks of intervention

Other Outcome Measures

Outcome Measure
Time Frame
Change in 24-hour urinary sodium excretion
Time Frame: Change during 8 weeks of intervention
Change during 8 weeks of intervention
Change in 24-hour urinary potassium excretion
Time Frame: Change during 8 weeks of intervention
Change during 8 weeks of intervention
Change in body weight
Time Frame: Change during 8 weeks of intervention
Change during 8 weeks of intervention
Change in 24-hour urinary calcium excretion
Time Frame: Change during 8 weeks of intervention
Change during 8 weeks of intervention
Change in 24-hour urinary iodine excretion
Time Frame: Change during 8 weeks of intervention
Change during 8 weeks of intervention
Change in 24-hour urinary creatinine excretion
Time Frame: Change during 8 weeks of intervention
Change during 8 weeks of intervention
Change in 24-hour urinary protein
Time Frame: Change during 8 weeks of intervention
Change during 8 weeks of intervention
Change in heart rate
Time Frame: Change during 8 weeks of intervention
Change during 8 weeks of intervention

Collaborators and Investigators

This is where you will find people and organizations involved with this study.

Sponsor

Collaborators

Investigators

  • Principal Investigator: Ha TP Do, Community Nutrition, National Institute of Nutrition, Vietnam

Study record dates

These dates track the progress of study record and summary results submissions to ClinicalTrials.gov. Study records and reported results are reviewed by the National Library of Medicine (NLM) to make sure they meet specific quality control standards before being posted on the public website.

Study Major Dates

Study Start

June 1, 2013

Primary Completion (Actual)

September 1, 2013

Study Completion (Actual)

September 1, 2013

Study Registration Dates

First Submitted

December 9, 2013

First Submitted That Met QC Criteria

December 13, 2013

First Posted (Estimate)

December 20, 2013

Study Record Updates

Last Update Posted (Estimate)

December 20, 2013

Last Update Submitted That Met QC Criteria

December 13, 2013

Last Verified

December 1, 2013

More Information

Terms related to this study

Additional Relevant MeSH Terms

Other Study ID Numbers

  • 0793

This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.

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