Actively Recruiting
Sodium-rich COndiments Unifying Health and Taste
Led by Singapore Institute of Food and Biotechnology Innovation · Updated on 2026-02-09
32
Participants Needed
1
Research Sites
N/A
Total Duration
On this page
AI-Summary
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.
CONDITIONS
Brief Title
Sodium-rich COndiments Unifying Health and Taste
Who Can Participate
Eligibility Criteria
You may qualify if you...
- Age 50 to less than 75 years old
- Male or postmenopausal female (self-reported)
- Body weight of at least 50 kilograms
- Systolic blood pressure between 130 and less than 160 mmHg or diastolic blood pressure between 85 and less than 100 mmHg
- Willing and able to follow the intervention protocol
- Ability to identify basic tastes (determined by taste discrimination test)
- English speaking
You will not qualify if you...
- Taking medications affecting blood pressure or blood thinning as determined with study physicians
- Diagnosed with type 1 or type 2 diabetes mellitus
- Taking dietary supplements affecting study outcomes within one month prior to first visit
- Obesity with BMI of 27.5 kg/m2 or higher
- History or presence of hematological, hepatic, renal, gastrointestinal, or other relevant diseases affecting outcomes
- History of arteriovenous shunt or mastectomy
- Women who are pregnant, lactating, or planning pregnancy
- History or present diagnosis of HIV or tuberculosis
- History of severe vasovagal syncope after blood draw
- Drug abuse within last 5 years
- Excessive alcohol consumption over 2 servings per day
- Smoking of any type (cigarette, e-cigarette, cigar, pipe, vape)
- Habitual vigorous physical activity
- Allergic or intolerant to intervention foods
- Dislike or unwillingness to consume intervention foods
- Sensitivity to intense lights and colors (photophobia), especially intense red lights
- Sinus problems affecting taste and smell
- Participation in other clinical studies that may influence outcomes
- ASTAR staff
- Study team member or immediate family member
AI-Screening
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Your Study Journey
Duration - 2 to 4 weeks
Participants are screened for eligibility to participate in the trial.
1 visit (in-person)
Duration - Multiple sessions over several weeks
Participants consume porridge with different sodium-rich condiments or no condiments in a randomized crossover design to examine acute cardiovascular responses.
5 sessions involving test meal consumption and assessments
Duration - Each session lasts up to 4 hours
Participants undergo cardiovascular assessments, blood sampling, taste tests, and complete questionnaires during each intervention session.
Up to 3 EndoPAT assessments post-meal; blood sampling at multiple timepoints; taste acuity test once per session; palatability and appetite questionnaires
Trial Site Locations
Total: 1 location
1
Clinical Nutrition Research Centre
Singapore, Singapore, 117599
Actively Recruiting
Research Team
D
Darel Toh, PhD
B
Bhupinder Kaur, MSc
How is the study designed?
Study Type
INTERVENTIONAL
Masking
DOUBLE
Allocation
RANDOMIZED
Model
CROSSOVER
Primary Purpose
OTHER
Number of Arms
4
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