Sodium-rich COndiments Unifying Health and Taste

NCT07397754 | Recruiting

• 1 other identifier: 2025-063
• Study Type: interventional
• Target: 32
• Locations: 1 country
• Sites: 1

Brief Summary

This research aims to develop an evidence-based classification for sodium-rich condiments (natremic index) based on their CVD-related risks. It is hypothesised that the acute cardiovascular and physiological response (effectively extrapolated to long-term CVD risks) to meals prepared with various sodium-rich condiments can be leveraged upon for the development of such an index that will systematically classify sodium-rich condiments based on the risk they present to cardiovascular health.

Conditions

Vascular Health; Sensory Evaluation; Elevated Blood Pressure

Keywords

sodium intake; natremic index; elevated blood pressure; cardiometabolic outcomes; condiments; Asian; vascular health; sensory evaluation

Outcome Measures

Primary Outcomes (1)

• Endopat assessment

  EndoPAT test which will measure endothelial health and function at baseline. The EndoPAT test is a non-invasive procedure that involves the placement of probes on each index finger, followed by blood pressure cuff inflation for measurements of the arterial tone and blood flow responses (e.g. EndoPAT index).

  EndoPAT assessments which will serve as the primary outcome of interest will be measured at postprandial intervals (up to 3 measurements) over 4 hours.

Secondary Outcomes (7)

• Ambulatory blood pressure

  24 hour period consisting of: Postprandially 15 minutes intervals (over 4 hours), 30 minutes interval (after 4 hours)

• Palatability questionnaire rated on a visual analogue scale "Good" to "Bad"

  Test meal is consumed for 15 minutes. At the end of 15 minutes, palatibility questionnaire is completed.

• Serum and Plasma sodium and potassium

  Blood will be sampled at timepoints, t = 0 minute (Baseline) and at t = 30, 45, 60, 120, 180, 240 minute for each session

• Subjective appetite questionnaire

  t=0 minute (Baseline), and t= 30, 45, 60, 120, 180, 240 minute for each session.

• Taste acuity test

  Test administered once at each session (5 sessions). Each test takes 20 minutes.

Other Outcomes (5)

• Health and lifestyle relevant questionnaire to to assess eligibility for inclusion/exclusion criteria.

  This is conducted at the Screening Visit, 1 time only. Takes 15 minutes to complete.

• 3 day food records

  Administered once during whole study. Record 3 days of food intake (over 72 hours). Recording can range from 5-15 minutes for every meal recorded (recording duration depends on how many meals to be recorded for the day)

• Gastrointestinal Symptom Rating Scale (GSRS)

  Administered once over the course of the study. Takes about 1-2 minutes to complete each item.

Study Arms (4)

Control porridge with no condiments

EXPERIMENTAL

This arm will consist of plain porridge which participants will consume.

Other: Control porridge with no condiments

Porridge with light soya sauce

EXPERIMENTAL

This arm will consist of plain porridge with light soya sauce which participants will consume.

Other: Porridge with light soya sauce

Porridge with fermented bean paste

EXPERIMENTAL

This arm will consist of plain porridge with fermented bean paste which participants will consume.

Other: Porridge with fermented bean paste

Porridge with table salt

EXPERIMENTAL

This arm will consist of plain porridge with table salt which participants will consume.

Other: Porridge with table salt

Interventions

Control porridge with no condiments OTHER

To examine acute cardiovascular health response to plain porridge.

Control porridge with no condiments

Porridge with light soya sauce OTHER

To examine acute cardiovascular health response to plain porridge with saltiness-matched light soya sauce

Porridge with light soya sauce

Porridge with fermented bean paste OTHER

To examine acute cardiovascular health response to plain porridge with saltiness-matched fermented bean paste

Porridge with fermented bean paste

Porridge with table salt OTHER

To examine acute cardiovascular health response to plain porridge with saltiness-matched table salt.

Porridge with table salt

Eligibility Criteria

• Age: 50 Years - 75 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• ≥ 50, \< 75 years old
• Male or postmenopausal female (self-reported)
• ≥ 50 kg body weight
• Systolic blood pressure (≥ 130, \< 160 mmHg) or diastolic blood pressure (≥ 85, \< 100 mmHg)
• Willing and able to follow intervention protocol
• Ability to identify basic tastes (determined by taste discrimination test)
• English speaking

You may not qualify if:

• Prescribed and taking medication which may affect study outcomes (i.e. for blood pressure management, blood thinning etc.) in consultation with study physician (Prof Melvin Leow) and PI(Dr Darel Toh)
• Type 1 or type 2 diabetes mellitus (i.e. fasting blood glucose ≥ 7.0 mmol/L or HbA1c ≥ 6.5 %)
• Taking dietary supplements which may affect study outcomes one month prior to their first visit in consultation with study physician, PI and study team
• Obesity (BMI ≥ 27.5 kg/m2)
• History or known present diagnosis of hematological (G6PD and coagulation disorders), hepatic (hepatitis B and C), renal, gastrointestional or other relevant disease / disorders which may affect the outcomes of interest in consultation with study physician, PI and study team
• History of arteriovenous shunt or mastectomy
• Women who are pregnant, lactating or planning pregnancy
• History or present diagnosis of HIV and/or tuberculosis
• History of severe vasovagal syncope (blackouts or near faints) following blood draw
• Drug abuse within last 5 years
• Excessive alcoholic beverage consumption \> 2 servings per day (1 serving defined as 360 mL beer, 150 mL wine or 45 mL distilled spirits)
• Smoking (cigarette, e-cigarette, cigar, pipe, vape)
• Engaging in habitual vigorous physical activity (as defined by physical activity questionnaire-PAR)
• Allergic or intolerance to intervention foods.
• Dislike or unwilling to consume intervention foods

Sponsors & Collaborators

• Singapore Institute of Food and Biotechnology Innovation: lead

Study Sites (1)

Clinical Nutrition Research Centre

Singapore, 117599, Singapore

RECRUITING

MeSH Terms

Conditions

Hypertension

Interventions

Sodium Chloride, Dietary

Condition Hierarchy (Ancestors)

Vascular Diseases; Cardiovascular Diseases

Intervention Hierarchy (Ancestors)

Sodium Chloride; Sodium Compounds; Inorganic Chemicals; Sodium, Dietary

Central Study Contacts

Darel Toh, PhD

CONTACT

64074149; darel_toh@a-star.edu.sg

Bhupinder Kaur, MSc

CONTACT

64074355; bhupinder_kaur@a-star.edu.sg

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: DOUBLE
• Who Masked: PARTICIPANT, INVESTIGATOR
• Purpose: OTHER
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER GOV
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Principal Investigator

Study Record Dates

• First Submitted: November 18, 2025
• First Posted: February 9, 2026
• Study Start: September 22, 2025
• Primary Completion (Estimated): September 22, 2026
• Study Completion (Estimated): September 22, 2026
• Last Updated: February 9, 2026

Record last verified: 2026-02

Data Sharing

• IPD Sharing: Will not share

Locations

SG (1)