Spicy Diet on Salty Taste and Salt Intake

Completed

• Conditions: Spicy Diet; Salty Taste
• Interventions: Other: No Intervention

• Registration Number: NCT01982669
• Lead Sponsor: Zhiming Zhu

Brief Summary

Excess dietary salt intake is closely associated with the development of hypertension and cardiocerebral vascular diseases. Reduction in high salt intake significantly prevents hypertension and cardiocerebral events. Currently, few promising method is available to reduce salt intake in human. This study focus on examining the salty taste in population-level and exploring whether dietary factors can reduce salt intake through acting on salty taste.

Detailed Description

Hypertension and its related complications are common health problems that can lead to multiple organ damage and death. Excessive salt intake plays very important role in the development of hypertension. Reducing salt intake prevents high blood pressure as well as cardiocerebral vascular diseases.

The experimental design is a multi-center, random-order, double-blind observational study to investigate the salty taste and salt intake in population-level.

A total of 606 individuals from four cities in China are recruited in this study. This study aims to explore the salty taste characterization and salt intake in participants who like or dislike spicy diet through questionnaire, spicy preference, salty perception and super-threshold as well as the 24-hour urinary sodium excretion.

Study Timeline

• Study Start: 2013-02
• Study First Submitted: 2013-10-27
• Primary Completion: 2013-11
• Study First Submitted QC: 2013-11-12
• Study First Posted: 2013-11-13
• Study Completion: 2013-12
• Status Verified: 2016-01
• Last Update Submitted: 2016-01-07
• Last Update Posted: 2016-01-11

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 606

Inclusion Criteria

• Age ≥ 18 years and ≤ 55 years.
• Willing and able to provide written informed consent.
• Willing and able to comply with all study procedures.

Exclusion Criteria

• Hypogeusia or loss due to neural system disease or oral and digestive disease.
• Capsaicin allergy and poor compliance.
• Recently oral diuretics and participate in other pharmacological experiment in 3 months.
• Acute infection, cancer, serious arrhythmias, drug or alcohol abuse.
• Currently have cold, fever, acidosis, dehydration, diarrhea, vomiting during the study.
• Unwilling or unable to communication due to the dysnoesia and language disorders
• Severe neural or psychiatric diseases that would preclude fully understand and corporation in the study.
• Pregnancy or lactation
• Unwilling to sign the informed consent

Study & Design

• Study Type: OBSERVATIONAL
• Study Design: Not specified

Arm && Interventions

Group	Intervention	Description
Different degree of spicy food intake	No Intervention	-

Primary Outcome Measures

Name	Time	Method
Effects of spicy diet on salt taste	Day 1	Daily spicy food intake was evaluated by diet questionnaire and salty taste was tested through salt perception and super-threshold examination on the first day when the participant was investigated.

Secondary Outcome Measures

Name	Time	Method
Effects of spicy diet on salt intake	Day 1	Daily spicy food intake was evaluated by diet questionnaire on the first day when the participant was investigated and then 24-hour urine was collected during the following day and salt intake was assessed by 24-hour urinary sodium excretion.
Effects of spicy diet on obesity parameters.	Day 1	Daily spicy food intake was evaluated by diet questionnaire and body mass index and waist circumference were measured on the first day when the participant was investigated.
Effects of spicy diet on blood pressure	Day 1	Daily spicy food intake was evaluated by diet questionnaire and systolic and diastolic blood pressure were measured on the first day when the participant was investigated.

Trial Locations

Locations (1)

Daping Hospital, The Third Military Medical University; 🇨🇳 Chongqing, Chongqing, China