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Sodium-rich COndiments Unifying Health and Taste
Sponsor: Singapore Institute of Food and Biotechnology Innovation
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.
Key Details
Gender
All
Age Range
50 Years - 75 Years
Study Type
INTERVENTIONAL
Enrollment
32
Start Date
2025-09-22
Completion Date
2026-09-22
Last Updated
2026-02-09
Healthy Volunteers
Yes
Interventions
Control porridge with no condiments
To examine acute cardiovascular health response to plain porridge.
Porridge with light soya sauce
To examine acute cardiovascular health response to plain porridge with saltiness-matched light soya sauce
Porridge with fermented bean paste
To examine acute cardiovascular health response to plain porridge with saltiness-matched fermented bean paste
Porridge with table salt
To examine acute cardiovascular health response to plain porridge with saltiness-matched table salt.
Locations (1)
Clinical Nutrition Research Centre
Singapore, Singapore