Effects of Acute Dietary Sodium on Cerebrovascular Reactivity and Blood Pressure Reactivity

Blood Pressure Clinical Trial

Official title:

Effects of Acute Dietary Sodium on Cerebrovascular Reactivity and Blood Pressure Reactivity

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT03564262
• Other study ID #: 1178955-1
• Status: Completed
• Phase: N/A
• Start date: May 1, 2018
• Est. completion date: June 1, 2020

Study information

• Verified date: September 2020
• Source: University of Delaware
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

Americans eat more salt than is recommended by the American Heart Association. This is important because consuming a high-salt diet is associated with an increased risk of cardiovascular events, like strokes and heart attacks. In fact, consuming one high-salt meal temporarily reduces blood vessel function and it is not uncommon for Americans to consume high-salt meals. Therefore, our laboratory is interested in determining if a single high-salt meal affects 1) brain blood vessel function at rest and 2) blood pressure responses during exercise.

Description:

Excess dietary salt increases the risk of cardiovascular events like strokes and heart attacks, independent of resting blood pressure. Recent data found that consuming one high-salt meal temporarily reduces endothelial function in the periphery. This decrease in endothelial function can lead to an exaggerated blood pressure response during exercise and may also attenuate cerebrovascular reactivity at rest. This is essential, because an exaggerated cardiovascular response to exercise and a decrease in brain blood vessel function at rest are risk factors for future cardiovascular events. The long-term goal is to determine how dietary salt adversely affects BP and cerebrovascular regulation. The objective of this proposal is to evaluate the impact of an acute dietary salt meal on BP response during exercise and cerebrovascular reactivity at rest. The investigators have 2 specific aims: 1) Aim 1 will test the hypothesis that high dietary salt will reduce cerebrovascular reactivity, 2) Aim 2 will test the hypothesis that high dietary salt will augment blood pressure reactivity during exercise. The findings of this project will shed light on how acute dietary salt affects the risk of cardiovascular events during a bout of exercise and long-term risk for cardiovascular disease and stroke.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 37
• Est. completion date: June 1, 2020
• Est. primary completion date: June 1, 2020
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 18 Years to 45 Years

Eligibility

Inclusion Criteria:

• normal blood pressure

• males, females, minorities

Exclusion Criteria:

• high blood pressure

• body mass index (BMI > 30 kg/m2)

• smokers or nicotine users

• those who are pregnant or planning to become pregnant

• allergy to the tomato soup

Related Conditions & MeSH terms

• Blood Pressure
• Cerebrovascular Reactivity

Intervention

Other:
• Low Sodium Meal (138 mg sodium)
One Low Sodium Meal
• High Sodium Meal (1,495 mg sodium)
One High Sodium Meal

Locations

Country	Name	City	State
United States	William B Farquhar	Newark	Delaware

Sponsors (1)

Lead Sponsor	Collaborator
University of Delaware

Country where clinical trial is conducted

United States, 

References & Publications (1)

Migdal KU, Robinson AT, Watso JC, Babcock MC, Serrador JM, Farquhar WB. A high-salt meal does not augment blood pressure responses during maximal exercise. Appl Physiol Nutr Metab. 2020 Feb;45(2):123-128. doi: 10.1139/apnm-2019-0217. Epub 2019 Jun 25. — View Citation

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Change from Baseline Cerebrovascular Reactivity post soup consumption	Middle Cerebral Artery/ End-tidal Carbon Dioxide (cm/s/mmHg)	Prior to and 60 minutes after soup consumption
Primary	Blood Pressure Reactivity- Dynamic Exercise	Change in Blood Pressure during dynamic exercise (mmHg)	80 minutes after soup consumption