Study on Cardiovascular Effects of Sodium-Rich Condiments in Adults Aged 50 to 75

What this Trial Is About

This research focuses on developing a new way to classify sodium-rich condiments based on their risks related to cardiovascular diseases CVDs, especially in older adults who are more sensitive to salt due to genetic and cultural factors. The study aims to create a natremic index that evaluates how these condiments affect heart health, considering not just sodium content but also other ingredients that may influence cardiovascular risks and taste acceptance. This approach aims to help guide healthier food choices and innovations in nutrition. Participants will consume plain porridge prepared in four different ways without condiments, with light soy sauce, with fermented bean paste, and with table salt. Each condiment is saltiness-matched for accurate comparison. The study uses a randomized, double-blind design to assess the acute cardiovascular responses to these meals, focusing on three common Asian condiments and a control. The research is conducted under the sponsorship of the Singapore Institute of Food and Biotechnology Innovation. During the study, participants will undergo several assessments including EndoPAT measurements at multiple times after eating, 24-hour ambulatory blood pressure monitoring, blood tests for sodium and potassium levels, taste tests, ultrasound scans, and questionnaires about appetite and palatability. These evaluations help measure how the condiments affect cardiovascular and sensory responses over a few hours after consumption. The trial runs from September 2025 to September 2026 and involves adults aged 50 to 75 years.

Sodium-rich COndiments Unifying Health and Taste