Effect of using low sodium seasonings(miso and soy sauce) or monitoring salt concentration of dishes prepared at home on the reduction of sodium intake among healthy adult Japanese : A randomize control trial

Effect of using low sodium seasonings(miso and soy sauce) or monitoring salt concentration of dishes prepared at home on the reduction of sodium intake among healthy adult Japanese : A randomize control trial - Intervention study for the salt reduction method development for Japanese

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000017773

Enrollment

198

Registered

2015-06-03

Start date

2015-06-03

Completion date

Unknown

Last updated

2026-06-29

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

Conditions

Healthy Adult

Interventions

Monitoring the salt concentration of dishes prepared at home along with providing a common informational supplement on salt reduction as the intervention versus providing the same common informational

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Healthy volunteer

Exclusion criteria

Exclusion criteria: Current use of hypertensive medicine Presence of soy allergy

Design outcomes

Primary

Measure	Time frame
Degree of change in 24-hour urinary sodium exertion	—

Secondary

Measure	Time frame
Changes in taste preference and salt-related behaviors on the basis of self-reported data. Change in body weight.	—

Countries

Japan

Contacts

Public ContactMisako Nakadate

Sagami Womens University Nutrition Science

salt-resalt@gmail.com+81-42-742-1932

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026