The Effect of a Low Sodium-High Potassium Salt on Blood Pressure in Vietnamese Adults
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 180
- 试验地点
- 1
- 主要终点
- Change in office systolic blood pressure (SBP)
研究概览
简要总结
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Prevention
- 盲法
- Triple (Participant, Investigator, Outcomes Assessor)
入排标准
- 年龄范围
- 45 Years 至 64 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •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
排除标准
- •Diagnosed or self-reported cardiovascular disease Diagnosed or self-reported kidney disease
研究组 & 干预措施
Low-sodium, high-potassium salt
Iodized low-sodium, high-potassium botcanh (a traditional mixture of salt, mono sodium glutamate (MSG), sugar and herbs) plus and iodized low-sodium, high-potassium salt for home food preparation
干预措施: Low-sodium, high-potassium salt (Other)
Regular salt
Regular iodized high-sodium botcanh (a traditional mixture of salt, MSG, sugar and herbs) and high-sodium salt
干预措施: Regular salt (Other)
结局指标
主要结局
Change in office systolic blood pressure (SBP)
时间窗: 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.
次要结局
- Change in office diastolic blood pressure (DBP)(Change during 8 weeks of intervention)