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Effect of No or Low-salt food preparation demonstration on blood pressure and salt intake among patients with hypertension

Effect of NIL/Low Salt Food Preparation Demonstration Compared to Routine Health Education on Salt Intake and Blood Pressure among Patients with Hypertension availing services from a Selected Urban Primary Health Centre, Puducherry - A Pilot Parallel Arm Non-Randomized Controlled Trial.

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
CTRI
Registry ID
CTRI/2021/08/035481
Enrollment
130
Registered
2021-08-06
Start date
Unknown
Completion date
Unknown
Last updated
2024-12-09

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

Conditions

Health Condition 1: E889- Metabolic disorder, unspecified

Interventions

Intervention1: NIL/Low -salt food preparation demonstration.: Intervention in the form of demonstration of NIL/Low-salt food preparation.Atleast three recipes will be demonstrated to them which will b

Sponsors

Intramural Research Fund CommitteeJIPMER
Lead Sponsor

Eligibility

Inclusion criteria

Inclusion criteria: patients with hypertension,availing services from JIPMER Urban Health Centre and involved in cooking

Exclusion criteria

Exclusion criteria: Known serious liver & kidney dysfunction, Malignancy and other life-threatening conditions

Design outcomes

Primary

MeasureTime frame
To determine the change in intake of salt and Blood pressureTimepoint: 10 weeks—

Secondary

MeasureTime frame
NATimepoint: NA—

Countries

India

Contacts

Public ContactDr Shefali Gupta

JIPMER

swaroop.sahu@gmail.com9488494613

Outcome results

None listed

Source: CTRI (via WHO ICTRP) · Data processed: Feb 4, 2026