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- candidate number11091
- NTR NumberNTR3274
- ISRCTNISRCTN wordt niet meer aangevraagd.
- Date ISRCTN created
- date ISRCTN requested
- Date Registered NTR6-feb-2012
- Secondary IDsNL39002.081.11 CCMO
- Public TitleZout.
- Scientific TitleChanges in salt perception as a result of a long-term controlled salt-reduced diet. An explorative study.
- ACRONYMSalt
- hypothesisA salt-reduced diet leads to a shift in preference to lower salt concentrations in food.
- Healt Condition(s) or Problem(s) studiedAlterations in taste perception, Diet, Salt
- Inclusion criteriaInclusion criteria for the intervention group of the “Salt” study:
1. Participation in the Ka/Na-trial*;
2. Willing to participate in the “Salt” study.

Inclusion criteria for the control group of the “Salt” study:
1. Drop-outs of Ka/Na-trial due to a too low blood pressure (SBP < 130 mm Hg).

*This study is a sub-study of the KaNa-trial in which the effect of potassium and sodium on bloodpressure are investigated.
- Exclusion criteriaN/A
- mec approval receivedyes
- multicenter trialno
- randomisedno
- groupParallel
- TypeSingle arm
- Studytypeintervention
- planned startdate 20-feb-2012
- planned closingdate31-jul-2012
- Target number of participants90
- InterventionsSubjects will be on a controlled sodium reduced diet (2 g sodium/day) for 13 weeks.
- Primary outcomeSubjective measurements of liking an saltiness of different salt concentrations in food.
- Secondary outcomeSubjective measurements of desire-to-eat several types of salty foods. Detection threshold of salt in water.
- TimepointsWk 0 (baseline), wk 1, wk 3, wk 5, wk 9 and wk 13.
- Trial web siteN/A
- statusopen: patient inclusion
- CONTACT FOR PUBLIC QUERIES Dieuwerke Bolhuis
- CONTACT for SCIENTIFIC QUERIES Dieuwerke Bolhuis
- Sponsor/Initiator Wageningen University (WUR)
- Funding
(Source(s) of Monetary or Material Support)
STW/NWO, Danone Research B.V. , FrieslandCampina, Unilever, TI Food and Nutrition, TNO
- PublicationsN/A
- Brief summaryWorldwide, the daily sodium intake is too high and this leads to an increased blood pressure and thereby an increased prevelance of cardiovasular disease. A reduction of sodium in foods results in a decrease in saltiness, which is often associated with a less palatable taste. In humans, the perception and preference for salt is learned by experience rather than by physiological factors. Preference for saltiness can change by repeated exposure, as shown before. A salt-reduced diet may increase the pleasantness when exposed to low salt concentations in food and may increase the sensitivity to saltiness.

This study is a substudy of a large controlled trial: "KaNa-001" at clinicaltrials.gov
- Main changes (audit trail)
- RECORD6-feb-2012 - 23-mrt-2012


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