Effect of sodium reduction during lunch on consumer acceptance and on sodium intake

Completed

• Conditions: geen; doel is onderzoek naar natrium reductie in voeding; sodium reduction in food

• Registration Number: NL-OMON36033
• Lead Sponsor: Stichting DLO

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Last Update Posted: 29 April 2024

Recruitment & Eligibility

• Status: Completed
• Sex: Not specified
• Target Recruitment: 80

Inclusion Criteria

• age 18-35 years
• BMI between 18.5 and 25
• apparently healthy based on their own judgment
• consume at least four times a week lunch with bread and savory fillings (e.g. cold cuts, cheese)
• indicate that they are willing to collect 24-hr urine for three separate days.

Exclusion Criteria

- food or sulfonamide allergy, vegetarian or specific diet
- subject is not healthy.
- BMI < 18.5 or >25
-consume lunch with bread and savory fillings less than 4 times a week.
-have participated in the breakfast study on salt reduction
-Not signing informed consent
-Student or employee of Division of Human Nutrition (Wageningen UR).

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
<p>Number of times a food item is chosen, the consumption intake (in g and in Kcal<br /><br>) and sodium intake (in mg), and 24-hr urinary total sodium measurement on<br /><br>three different days.</p><br>

Secondary Outcome Measures

Name	Time	Method
<p>Questionnaire perception of offered products (taste, liking) (week 2, 5, 7)<br /><br>Questionnaireaim of the study (end week 5)<br /><br>Questionnaire lunch food choice and lunch habits (end week 7)</p><br>