Spicy Diet on Salty Taste and Salt Intake

Effects of Spicy Diet on Salty Taste and Salt Intake

Excess dietary salt intake is closely associated with the development of hypertension and cardiocerebral vascular diseases. Reduction in high salt intake significantly prevents hypertension and cardiocerebral events. Currently, few promising method is available to reduce salt intake in human. This study focus on examining the salty taste in population-level and exploring whether dietary factors can reduce salt intake through acting on salty taste.

Study Overview

• Status: Completed
• Conditions: Salty Taste; Spicy Diet
• Intervention / Treatment: Other: No Intervention

Detailed Description

Hypertension and its related complications are common health problems that can lead to multiple organ damage and death. Excessive salt intake plays very important role in the development of hypertension. Reducing salt intake prevents high blood pressure as well as cardiocerebral vascular diseases.

The experimental design is a multi-center, random-order, double-blind observational study to investigate the salty taste and salt intake in population-level.

A total of 606 individuals from four cities in China are recruited in this study. This study aims to explore the salty taste characterization and salt intake in participants who like or dislike spicy diet through questionnaire, spicy preference, salty perception and super-threshold as well as the 24-hour urinary sodium excretion.

• Study Type: Observational
• Enrollment (Actual): 606

Contacts and Locations

Study Locations

• China
  • Chongqing
    • Chongqing, Chongqing, China, 400042
      • Daping Hospital, The Third Military Medical University

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 18 years to 55 years (ADULT)
• Accepts Healthy Volunteers: Yes
• Genders Eligible for Study: All

• Sampling Method: Non-Probability Sample

Study Population

Residents from four cities(Shenyang, Jinan, Chengdu and Chongqing) in China

Description

Inclusion Criteria:

• Age ≥ 18 years and ≤ 55 years.
• Willing and able to provide written informed consent.
• Willing and able to comply with all study procedures.

Exclusion Criteria:

• Hypogeusia or loss due to neural system disease or oral and digestive disease.
• Capsaicin allergy and poor compliance.
• Recently oral diuretics and participate in other pharmacological experiment in 3 months.
• Acute infection, cancer, serious arrhythmias, drug or alcohol abuse.
• Currently have cold, fever, acidosis, dehydration, diarrhea, vomiting during the study.
• Unwilling or unable to communication due to the dysnoesia and language disorders
• Severe neural or psychiatric diseases that would preclude fully understand and corporation in the study.
• Pregnancy or lactation
• Unwilling to sign the informed consent

Study Plan

How is the study designed?

Number of groups / cohorts

1

Cohorts and Interventions

Group / Cohort	Intervention / Treatment
Different degree of spicy food intake	Other: No Intervention

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Effects of spicy diet on salt taste	Daily spicy food intake was evaluated by diet questionnaire and salty taste was tested through salt perception and super-threshold examination on the first day when the participant was investigated.	Day 1

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Effects of spicy diet on salt intake	Daily spicy food intake was evaluated by diet questionnaire on the first day when the participant was investigated and then 24-hour urine was collected during the following day and salt intake was assessed by 24-hour urinary sodium excretion.	Day 1
Effects of spicy diet on obesity parameters.	Daily spicy food intake was evaluated by diet questionnaire and body mass index and waist circumference were measured on the first day when the participant was investigated.	Day 1
Effects of spicy diet on blood pressure	Daily spicy food intake was evaluated by diet questionnaire and systolic and diastolic blood pressure were measured on the first day when the participant was investigated.	Day 1

Collaborators and Investigators

• Sponsor: Zhiming Zhu

Publications and helpful links

General Publications

• Yang D, Luo Z, Ma S, Wong WT, Ma L, Zhong J, He H, Zhao Z, Cao T, Yan Z, Liu D, Arendshorst WJ, Huang Y, Tepel M, Zhu Z. Activation of TRPV1 by dietary capsaicin improves endothelium-dependent vasorelaxation and prevents hypertension. Cell Metab. 2010 Aug 4;12(2):130-41. doi: 10.1016/j.cmet.2010.05.015.
• Zhang LL, Yan Liu D, Ma LQ, Luo ZD, Cao TB, Zhong J, Yan ZC, Wang LJ, Zhao ZG, Zhu SJ, Schrader M, Thilo F, Zhu ZM, Tepel M. Activation of transient receptor potential vanilloid type-1 channel prevents adipogenesis and obesity. Circ Res. 2007 Apr 13;100(7):1063-70. doi: 10.1161/01.RES.0000262653.84850.8b. Epub 2007 Mar 8.
• Hao X, Chen J, Luo Z, He H, Yu H, Ma L, Ma S, Zhu T, Liu D, Zhu Z. TRPV1 activation prevents high-salt diet-induced nocturnal hypertension in mice. Pflugers Arch. 2011 Mar;461(3):345-53. doi: 10.1007/s00424-011-0921-x. Epub 2011 Jan 19.

Study record dates

Study Major Dates

• Study Start: February 1, 2013
• Primary Completion (ACTUAL): November 1, 2013
• Study Completion (ACTUAL): December 1, 2013

Study Registration Dates

• First Submitted: October 27, 2013
• First Submitted That Met QC Criteria: November 12, 2013
• First Posted (ESTIMATE): November 13, 2013

Study Record Updates

• Last Update Posted (ESTIMATE): January 11, 2016
• Last Update Submitted That Met QC Criteria: January 7, 2016
• Last Verified: January 1, 2016

More Information

Terms related to this study

• Keywords: Blood pressure; Urinary sodium excretion; Salty taste; Spicy hedonic
• Other Study ID Numbers: SATIETY-1; 2012CB517805 (Other Grant/Funding Number: National Basic Research Program of China)