Classifying common salty condiments by heart risk (natremic index)

Sodium-rich COndiments Unifying Health and Taste

This project will test whether meals prepared with different salty condiments cause different short-term cardiovascular and blood-pressure responses in adults aged 50–74 with mildly elevated blood pressure.

Quick facts

• Phase: NA
• Study type: Interventional
• Enrollment: 32 (estimated)
• Ages: 50 Years to 75 Years
• Sex: All
• Sponsor: Singapore Institute of Food and Biotechnology Innovation (other gov)
• Locations: 1 site (Singapore)
• Trial ID: NCT07397754 on ClinicalTrials.gov

What this trial studies

Participants will consume a standardized porridge prepared four ways (no condiment, light soy sauce, fermented bean paste, and table salt) while researchers measure acute cardiovascular and physiological responses and sensory perception. The study links immediate blood-pressure and other cardiovascular responses to the sensory and compositional differences between condiments. Those data will be used to develop a natremic index that classifies sodium-rich condiments by their potential CVD-related risk, taking into account perceived saltiness and possible protective bioactive compounds. Enrollment targets men or postmenopausal women aged 50–74 with mildly elevated blood pressure and intact taste discrimination while excluding people with major metabolic, hepatic, renal, hematologic conditions or on interfering medications.

Who should consider this trial

Good fit: Ideal candidates are men or postmenopausal women aged 50–74 with mildly elevated blood pressure who can identify basic tastes, weigh at least 50 kg, speak English, and are not taking medications or supplements that affect cardiovascular measures.

Not a fit: People with diabetes, obesity (BMI ≥27.5), current blood-pressure or anticoagulant treatment, major hepatic/renal/hematologic disorders, or those unable to attend in-person visits in Singapore are unlikely to qualify or benefit.

Why it matters

Potential benefit: If successful, the natremic index could help people and policymakers choose and label condiments that reduce cardiovascular risk while preserving taste.

How similar studies have performed: Prior research on salt sensitivity and acute sodium effects informs this work, but applying those findings to a condiment-level 'natremic index' is novel and has limited direct precedent.

Eligibility criteria

Inclusion Criteria:

1. ≥ 50, \< 75 years old
2. Male or postmenopausal female (self-reported)
3. ≥ 50 kg body weight
4. Systolic blood pressure (≥ 130, \< 160 mmHg) or diastolic blood pressure (≥ 85, \< 100 mmHg)
5. Willing and able to follow intervention protocol
6. Ability to identify basic tastes (determined by taste discrimination test)
7. English speaking

Exclusion Criteria:

1. Prescribed and taking medication which may affect study outcomes (i.e. for blood pressure management, blood thinning etc.) in consultation with study physician (Prof Melvin Leow) and PI(Dr Darel Toh)
2. Type 1 or type 2 diabetes mellitus (i.e. fasting blood glucose ≥ 7.0 mmol/L or HbA1c ≥ 6.5 %)
3. Taking dietary supplements which may affect study outcomes one month prior to their first visit in consultation with study physician, PI and study team
4. Obesity (BMI ≥ 27.5 kg/m2)
5. History or known present diagnosis of hematological (G6PD and coagulation disorders), hepatic (hepatitis B and C), renal, gastrointestional or other relevant disease / disorders which may affect the outcomes of interest in consultation with study physician, PI and study team
6. History of arteriovenous shunt or mastectomy
7. Women who are pregnant, lactating or planning pregnancy
8. History or present diagnosis of HIV and/or tuberculosis
9. History of severe vasovagal syncope (blackouts or near faints) following blood draw
10. Drug abuse within last 5 years
11. Excessive alcoholic beverage consumption \> 2 servings per day (1 serving defined as 360 mL beer, 150 mL wine or 45 mL distilled spirits)
12. Smoking (cigarette, e-cigarette, cigar, pipe, vape)
13. Engaging in habitual vigorous physical activity (as defined by physical activity questionnaire-PAR)
14. Allergic or intolerance to intervention foods.
15. Dislike or unwilling to consume intervention foods
16. Photophobic (sensitivity to intense lights and colours), particularly to intense red lights
17. Has sinus problems problems that affect taste and smell
18. Involvement in other clinical studies that may influence the outcome of the study
19. An ASTAR Staff.
20. A study team member or their immediate family member

Where this trial is running

Singapore

• Clinical Nutrition Research Centre — Singapore, Singapore (RECRUITING)

Study contacts

• Study coordinator: Darel Toh, PhD

Conditions: Elevated Blood Pressure, Vascular Health, Sensory Evaluation, sodium intake, natremic index, elevated blood pressure, cardiometabolic outcomes, condiments