Condition: Elevated Blood Pressure · Vascular Health · Sensory Evaluation · Sponsor: Singapore Institute of Food and Biotechnology Innovation
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.
This description comes directly from the study's public registry record.
Darel Toh, PhD · 64074149 · darel_toh@a-star.edu.sg
Bhupinder Kaur, MSc · 64074355 · bhupinder_kaur@a-star.edu.sg
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| Clinical Nutrition Research Centre | Singapore, Singapore | Recruiting |
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Source record: clinicaltrials.gov/study/NCT07397754