The Effect of a Low Sodium-High Potassium Salt on Blood Pressure in Vietnamese Adults

Not Applicable

Completed

• Conditions: Hypertension

• Registration Number: NCT02016404
• Lead Sponsor: Wageningen University

Brief Summary

The purpose of this study was to investigate the effects of low-sodium, high-potassium condiments and salt on blood pressure in untreated (pre)hypertensive Vietnamese adults.

Detailed Description

Not available

Study Timeline

• Study Start: 2013-06
• Primary Completion: 2013-09
• Study Completion: 2013-09
• Status Verified: 2013-12
• Study First Submitted: 2013-12-09
• Study First Submitted QC: 2013-12-13
• Last Update Submitted: 2013-12-13
• Study First Posted: 2013-12-20
• Last Update Posted: 2013-12-20

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 180

Inclusion Criteria

Untreated prehypertension or mild hypertension (systolic BP between 130 and 160 mmHg and/or diastolic BP between 85 and 100 mmHg) based on the mean of two measurements with a 1-week interval

Exclusion Criteria

Diagnosed or self-reported cardiovascular disease Diagnosed or self-reported kidney disease

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Primary Outcome Measures

Name	Time	Method
Change in office systolic blood pressure (SBP)	Change during 8 weeks of intervention	Based on repeated measurements with a digital BP device (OMRONHEM 762) using the standard protocol of WHO STEP guideline at week 0, 2, 4 6 and 8.

Secondary Outcome Measures

Name	Time	Method
Change in office diastolic blood pressure (DBP)	Change during 8 weeks of intervention	Based on repeated measurements with a digital BP device (OMRONHEM 762) using the standard protocol of WHO STEP guideline at week 0, 2, 4, 6 and 8.

Trial Locations

Locations (1)

National Institute of Nutrition (NIN), Department of Community Nutrition; 🇻🇳 Hanoi, Hai Ba Trung dist., Vietnam