NL-OMON36033已完成不适用
Effect of sodium reduction during lunch on consumer acceptance and on sodium intake - Sodium reduction during lunch
Stichting DLO0 个研究点目标入组 80 人开始时间: 待定最近更新:
适应症
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 80
研究概览
简要总结
暂无简介。
研究设计
- 研究类型
- Interventional
入排标准
- 年龄范围
- 18 至 99（—）
入选标准
- •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.
排除标准
- •- 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).
研究者
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