NCT07397754

Sodium-rich COndiments Unifying Health and Taste

• Status: Recruiting
• Phase: N/A
• Study type: Interventional
• Enrollment: 32 (estimated)
• Sponsor: Singapore Institute of Food and Biotechnology Innovation · Other Government
• Sex: All
• Age: 50 Years – 75 Years
• Healthy volunteers: Accepted

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.

Detailed description

Hypertension is the leading risk factor for cardiovascular diseases (CVDs) in older adults. While absolute dietary sodium reductions remain vital for prevention, effective long-term management must take stock of sensorial efficacy and acceptance, alongside the corresponding impacts on health. In Asia, this phenomenon is distinct due to a genetic predisposition of the population to salt sensitivity (increased risk), and a distinct food culture characterised by regional condiments (e.g. soy sauce, fermented bean paste). The aim of this research is to develop an evidence-based classification for sodium-rich condiments (natremic index) based on their CVD-related risks. Perceived saltiness intensity is influenced by factors beyond the total amount of sodium consumed (e.g. flavour enhancers like MSG, tastes synergism etc.). Similarly, while hypertension is predisposed by excessive sodium intake, growing evidence also suggests the potential role of bioactive compounds and ingredients (including some identified from Asian-style condiments e.g. spices, soya-derived flavonoids) that may elicit cardiovascular protective properties. Contrary to generic recommendations that focused solely on absolute sodium reduction, sustainable solutions must simultaneously address concerns surrounding long-term health and consumer acceptance. Much like the well-established glycemic index, it is hypothesised that the development of a natremic index, designed to evaluate and classify sodium-rich condiments according to their risks to cardiovascular health will serve as a vital, first of its kind strategy that can reliably guide public health recommendations, and spearhead next-generation innovations in the food and nutrition industry. The proposed research is split into two main parts that will investigate in detail three sodium-rich condiments commonly used in Asia cuisines: light soy sauce (condiment 1), fermented bean paste (condiment 2), and table salt (control), from sensory and health perspectives

Conditions

• Elevated Blood Pressure
• Vascular Health
• Sensory Evaluation

Interventions

Type	Name	Description
OTHER	Control porridge with no condiments	To examine acute cardiovascular health response to plain porridge.
OTHER	Porridge with light soya sauce	To examine acute cardiovascular health response to plain porridge with saltiness-matched light soya sauce
OTHER	Porridge with fermented bean paste	To examine acute cardiovascular health response to plain porridge with saltiness-matched fermented bean paste
OTHER	Porridge with table salt	To examine acute cardiovascular health response to plain porridge with saltiness-matched table salt.

Timeline

• Start date: 2025-09-22
• Primary completion: 2026-09-22
• Completion: 2026-09-22
• First posted: 2026-02-09
• Last updated: 2026-02-09

Locations

1 site across 1 country: Singapore