Cooking classes for salt reduction in housewives and their families A Non-Blinded Cluster Randomized Trial

Cooking classes for salt reduction in housewives and their families A Non-Blinded Cluster Randomized Trial - The effect of cooking classes for salt reduction

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000018870

Enrollment

120

Registered

2015-09-01

Start date

2015-09-01

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

Cooking classes for salt reduction Once a month (Sep, Oct 2015) Lecture for health longevity and food Once a month (Sep, Oct 2015)

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Participants and their family in health longevity project of Japan Agricultural Cooperative Shirakawa branch

Exclusion criteria

Exclusion criteria: Families who do not live with participants.

Design outcomes

Primary

Measure	Time frame
Estimated daily salt intake by spot urine (2 months after intervention)	—

Secondary

Measure	Time frame
Blood pressure, questionnaire for evaluating food frequency (2 months after intervention)	—

Countries

Japan

Contacts

Public ContactToshihiko Takada

Kyoto University School of Public Health Epidemiology and Healthcare research

ttakada@water.ocn.ne.jp075-753-4646

Outcome results

None listed

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