Factors Affecting Salt Intake in Young Adults
研究概览
地位
条件
详细说明
Hypertension is a major cause of cardiovascular disease (CVD) and overall mortality. High dietary salt intake is a major risk factor for hypertension estimated to be responsible for one in ten deaths from CVD events. Salt consumption worldwide and in the UK exceeds the recommendations. One of the main determinants of food intake, and potentially salt, is taste which may be genetically determined. Research exploring the associations between genetics, salt taste and salt intake is scarce. Better understanding of these associations would be of specific interest in younger populations as it has been shown that it is the young adults that have higher preference for salty taste and consequently salt intake. Therefore, the aim of this study is to explore the associations between genetics, salt taste perception and salt intake in young UK adults.
One hundred participants (18-35 years) will be recruited. Salt taste thresholds will be identified using the British Standards Institution sensory analysis method (BS ISO 3972:2011) and preference for salty taste by rating the pleasantness and bitterness of six tomato soups with differing salt concentrations. Salt intake will be measured using five step multiple pass 24-hour recall completed via online platform (Online surveys) for one day of the week and one weekend day. Participants will be genotyped for genetic variants in the SCNN1B and TRPV1 genes coding for ion channels expressed in taste cells.
研究类型
注册 (预期的)
联系人和位置
学习地点
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London、英国、TW14SX
- St Mary's University
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参与标准
资格标准
适合学习的年龄
接受健康志愿者
有资格学习的性别
取样方法
研究人群
描述
Inclusion Criteria:
- Males or females, aged 18-35 years and healthy.
Exclusion Criteria:
- Current stage 1 or 2 hypertension
- Current or recent (less than one month prior to screening visit) use of antihypertensive medications or medications that affect BP
- Secondary hypertension
- History of cardiovascular disease, including myocardial infarction, congestive heart failure, stroke, and peripheral arterial disease
- Chronic kidney failure
- Peptic ulcer disease requiring treatment during the previous two years
- Currently pregnant women
- Underweight (BMI<18.5 kg/m2) and obese (BMI>30 kg/m2)
- Currently adhering to a low sodium diet
- Any illness that permanently alters taste
- Inability or unwillingness to participate or sign informed consent form
- Food allergy
学习计划
研究是如何设计的?
设计细节
研究衡量的是什么?
主要结果指标
结果测量 |
措施说明 |
大体时间 |
---|---|---|
Salt intake
大体时间:2 days observation
|
Dietary salt intake - two 24-hour recalls
|
2 days observation
|
合作者和调查者
研究记录日期
研究主要日期
学习开始 (预期的)
初级完成 (预期的)
研究完成 (预期的)
研究注册日期
首次提交
首先提交符合 QC 标准的
首次发布 (实际的)
研究记录更新
最后更新发布 (实际的)
上次提交的符合 QC 标准的更新
最后验证
更多信息
与本研究相关的术语
其他研究编号
- SMEC_2018-19_007
计划个人参与者数据 (IPD)
计划共享个人参与者数据 (IPD)?
药物和器械信息、研究文件
研究美国 FDA 监管的药品
研究美国 FDA 监管的设备产品
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