NCT01982669

Spicy Diet on Salty Taste and Salt Intake

Effects of Spicy Diet on Salty Taste and Salt Intake

• Status: Completed
• Phase: —
• Study type: Observational
• Enrollment: 606 (actual)
• Sponsor: Zhiming Zhu · Academic / Other
• Sex: All
• Age: 18 Years – 55 Years
• Healthy volunteers: Accepted

Summary

Excess dietary salt intake is closely associated with the development of hypertension and cardiocerebral vascular diseases. Reduction in high salt intake significantly prevents hypertension and cardiocerebral events. Currently, few promising method is available to reduce salt intake in human. This study focus on examining the salty taste in population-level and exploring whether dietary factors can reduce salt intake through acting on salty taste.

Detailed description

Hypertension and its related complications are common health problems that can lead to multiple organ damage and death. Excessive salt intake plays very important role in the development of hypertension. Reducing salt intake prevents high blood pressure as well as cardiocerebral vascular diseases. The experimental design is a multi-center, random-order, double-blind observational study to investigate the salty taste and salt intake in population-level. A total of 606 individuals from four cities in China are recruited in this study. This study aims to explore the salty taste characterization and salt intake in participants who like or dislike spicy diet through questionnaire, spicy preference, salty perception and super-threshold as well as the 24-hour urinary sodium excretion.

Conditions

• Salty Taste
• Spicy Diet

Interventions

Type	Name	Description
OTHER	No Intervention

Timeline

• Start date: 2013-02-01
• Primary completion: 2013-11-01
• Completion: 2013-12-01
• First posted: 2013-11-13
• Last updated: 2016-01-11

Locations

1 site across 1 country: China