NCT02016404

The Effect of a Low Sodium-High Potassium Salt on Blood Pressure in Vietnamese Adults

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 180 (actual)
• Sponsor: Wageningen University · Academic / Other
• Sex: All
• Age: 45 Years – 64 Years
• Healthy volunteers: Accepted

Summary

The purpose of this study was to investigate the effects of low-sodium, high-potassium condiments and salt on blood pressure in untreated (pre)hypertensive Vietnamese adults.

Conditions

• Hypertension

Interventions

Type	Name	Description
OTHER	Low-sodium, high-potassium salt	Iodized low-sodium, high-potassium botcanh (a traditional mixture of salt, MSG, sugar and herbs) plus and iodized low-sodium, high-potassium salt for home food preparation
OTHER	Regular salt	Regular iodized high-sodium botcanh (a traditional mixture of salt, MSG, sugar and herbs) and high-sodium salt

Timeline

• Start date: 2013-06-01
• Primary completion: 2013-09-01
• Completion: 2013-09-01
• First posted: 2013-12-20
• Last updated: 2013-12-20

Locations

1 site across 1 country: Vietnam