Factors Affecting Salt Intake in Young Adults

Salt Intake Clinical Trial

Official title:

Factors Affecting Salt Intake in Young Adults

Clinical Trial Details — Status: Not yet recruiting

Administrative data

• NCT number: NCT03871374
• Other study ID #: SMEC_2018-19_007
• Status: Not yet recruiting
• Start date: March 15, 2019
• Est. completion date: September 1, 2019

Study information

• Verified date: March 2019
• Source: St Mary's University College
• Contact: n/a
• Is FDA regulated: No
• Study type: Observational

Clinical Trial Summary

High salt intake is one of the key risk factors for development of high blood pressure and one of the main contributors to cardiovascular disease (CVD) mortality. Despite the efforts to reduce the intake of salt in the UK, current intake still exceeds the recommended values. It is evident that better understanding of this behaviour is necessary to be able to design more effective CVD prevention strategies. This study aims to explore the determinants of salt intake with the focus on genetics, salt taste perception and salt knowledge.

Description:

Hypertension is a major cause of cardiovascular disease (CVD) and overall mortality. High dietary salt intake is a major risk factor for hypertension estimated to be responsible for one in ten deaths from CVD events. Salt consumption worldwide and in the UK exceeds the recommendations. One of the main determinants of food intake, and potentially salt, is taste which may be genetically determined. Research exploring the associations between genetics, salt taste and salt intake is scarce. Better understanding of these associations would be of specific interest in younger populations as it has been shown that it is the young adults that have higher preference for salty taste and consequently salt intake. Therefore, the aim of this study is to explore the associations between genetics, salt taste perception and salt intake in young UK adults.

One hundred participants (18-35 years) will be recruited. Salt taste thresholds will be identified using the British Standards Institution sensory analysis method (BS ISO 3972:2011) and preference for salty taste by rating the pleasantness and bitterness of six tomato soups with differing salt concentrations. Salt intake will be measured using five step multiple pass 24-hour recall completed via online platform (Online surveys) for one day of the week and one weekend day. Participants will be genotyped for genetic variants in the SCNN1B and TRPV1 genes coding for ion channels expressed in taste cells.

Recruitment information / eligibility

• Status: Not yet recruiting
• Enrollment: 100
• Est. completion date: September 1, 2019
• Est. primary completion date: September 1, 2019
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 18 Years to 35 Years

Eligibility

Inclusion Criteria:

• Males or females, aged 18-35 years and healthy.

Exclusion Criteria:

• Current stage 1 or 2 hypertension

• Current or recent (less than one month prior to screening visit) use of antihypertensive medications or medications that affect BP

• Secondary hypertension

• History of cardiovascular disease, including myocardial infarction, congestive heart failure, stroke, and peripheral arterial disease

• Chronic kidney failure

• Peptic ulcer disease requiring treatment during the previous two years

• Currently pregnant women

• Underweight (BMI<18.5 kg/m2) and obese (BMI>30 kg/m2)

• Currently adhering to a low sodium diet

• Any illness that permanently alters taste

• Inability or unwillingness to participate or sign informed consent form

• Food allergy

Related Conditions & MeSH terms

• Salt Intake

Locations

Country	Name	City	State
United Kingdom	St Mary's University	London

Sponsors (1)

Lead Sponsor	Collaborator
St Mary's University College

Country where clinical trial is conducted

United Kingdom, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Salt intake	Dietary salt intake - two 24-hour recalls	2 days observation