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Dietary salt and blood vessel function

The effect of a high sodium meal versus a low sodium meal on acute blood vessel function in healthy volunteers: a randomised crossover trial

Status
Recruiting
Phases
Unknown
Study type
Interventional
Source
ANZCTR
Registry ID
ACTRN12611000583943
Enrollment
16
Registered
2011-06-06
Start date
2011-06-06
Completion date
Unknown
Last updated
2020-01-13

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

None listed

Brief summary

The purpose of the study is to see whether a salty meal (equivalent to about 3/4 teaspoon of table salt, the same amount found in a ham sandwich or a meal of bacon and eggs) causes levels of sodium (salt) in the blood to rise. We want to know this because high salt meals may have adverse effects on blood vessel function.

Interventions

Sponsors

Commonwealth Scientific and Industrial Research Organisation (CSIRO): Food and Nutritional Science
Lead SponsorGovernment body

Study design

Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Prevention
Masking
Blinded (masking used)

Eligibility

Sex/Gender
All
Age
18 Years to 70 Years
Healthy volunteers
Yes

Inclusion criteria

Male or female aged 18-70 BMI <28kg/m2 and > 18.5 kg/m2 Systolic blood pressure <130mmHg Diastolic blood pressure <90mmHg Weight stable over the past 6 months

Exclusion criteria

-Know metabolic disease such as liver or kidney disease -Treated hypertension -Previous clinical cardiovascular disease -Use of non-steroidal anti-inflammatory drugs, folate supplementation or systemic steroids -Significant weight loss (>5% body weight) in preceding 6 months -Unable to comprehend study protocol

Outcome results

None listed

Source: ANZCTR · Data processed: Mar 22, 2026