NCT01334138

Effect of Dietary Sodium Intake on Blood Pressure in Hypertensive Patients in Primary Care

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 25 (actual)
• Sponsor: University Ghent · Academic / Other
• Sex: All
• Age: 50 Years
• Healthy volunteers: Not accepted

Summary

There is strong evidence that our current consumption of salt is the major factor increasing blood pressure (BP). The current salt intake in most countries in the world is 9 to 12 grams per day (g/d), whil the World Health Organization's recommendation is \< 5 g/d. The aims of the present study is to determine if the overconsumption of salt influences the bp in patients with uncontrolled hypertension or frequently elevated bp. Each study subject will complete questionnaires, and their usual dietary salt intake is estimated from food composition on 3 completed food diaries. This is also compared with a 24-hour urine sample collection. Based on these results, the study subject receives personal advice to decrease sodium consumption and will change the diet for at least 28 days. During this diet, bp will be measured and food diaries will be completed. After the intervention, a questionnaire and a 24-hour urine sample collection will be collected.

Conditions

• Arterial Hypertension

Interventions

Type	Name	Description
OTHER	A 4-week diet, low in sodium.	Study subjects receive personal advice to decrease sodium consumption and will change his diet for 28 days. Follow up is performed by measuring blood pressure, a 24-hour urine sample collection, diaries and questionnaires.

Timeline

• Start date: 2010-05-01
• Primary completion: 2011-04-01
• Completion: 2011-04-01
• First posted: 2011-04-12
• Last updated: 2012-04-23

Locations

1 site across 1 country: Belgium