ISRCTN11240937已完成未知
Can we reduce salt levels in bread without a discernable difference in taste
适应症
试验速览
- 阶段
- 未知
- 状态
- 已完成
- 入组人数
- 350
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
- 性别
- All
入选标准
- •Adults (over 18 years of age) who regularly eat white bread
排除标准
- •Anyone under the age of 18 years old or has a gluten intolerance or Coeliac disease
研究者
相似试验
已完成
不适用
effectiveness of low-salt bread on the total sodiumintake in patients with chronic heart failurechronic heart failure. heart failure10019280NL-OMON45077Viecuri Medisch Centrum voor Noord-Limburg58
已完成
不适用
Alteration of dietary salt intake with agegeneral populationJPRN-UMIN000042956agoya Gakuin University2,598
尚未招募
不适用
Effect of reducing dietary salt intake on the way blood vessels workMetabolic syndromeEndothelial functionCardiovascular - Diseases of the vasculature and circulation including the lymphatic systemMetabolic and Endocrine - Metabolic disordersACTRN12609000321246CSIRO Human Nutrition70
已完成
不适用
Effect of reduced salt diet using "dashi" in school lunch for healthy Japanese students : non-randomize control trial at Elementary and junior high schoolHealthy studentsJPRN-UMIN000038808Kio University300
已完成
不适用
The effect of modest salt reduction on blood pressure and endothelial function in diabetic patientsCirculatory SystemComplications and ill-defined descriptions of heart diseaseCardiovascular diseaseISRCTN41450337St George's University of London (UK)50