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

Wageningen University

Status: Completed

Conditions: Hypertension

Treatments: Other: Regular salt; Other: Low-sodium, high-potassium salt

Study type: Interventional

Funder types: Other

Identifiers

NCT02016404

0793

Details and patient eligibility

About

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.

Enrollment: 180 patients

Sex: All

Ages: 45 to 64 years old

Volunteers: Accepts Healthy Volunteers

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

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: Triple Blind

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180 participants in 2 patient groups, including a placebo group

Low-sodium, high-potassium salt

Active Comparator group

Description:

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

Treatment:

Other: Low-sodium, high-potassium salt

Regular salt

Placebo Comparator group

Description:

Regular iodized high-sodium botcanh (a traditional mixture of salt, MSG, sugar and herbs) and high-sodium salt

Treatment:

Other: Regular salt