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RECRUITING
NCT07397754
NA

Sodium-rich COndiments Unifying Health and Taste

Sponsor: Singapore Institute of Food and Biotechnology Innovation

View on ClinicalTrials.gov

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

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.

Locations (1)

Clinical Nutrition Research Centre

Singapore, Singapore