Validation of preferred salt concentration as soup aimed to improvement of food environment for health promotion

Validation of preferred salt concentration as soup aimed to improvement of food environment for health promotion - Validation of preferred salt concentration as soup for health promotion

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000035289

Enrollment

300

Registered

2018-12-24

Start date

2018-07-01

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

adults

Interventions

0.3 % NaCl aqueous solution (w/v) 0.3 % NaCl + 0.3 % glutamate Na aqueous solution (w/v) 0.6 % NaCl aqueous solution (w/v) 0.6 % NaCl + 0.3 % glutamate Na aqueous solution (w/v) 0.9 % NaCl aqueous sol

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Adult men and women who agreed to participate in this research with written informed consent.

Exclusion criteria

Exclusion criteria: (1) persons with cognitive impairment (2) persons who were judged inadequate by investigator

Design outcomes

Primary

Measure	Time frame
Salty taste and palatability by sensory evaluation	—

Secondary

Measure	Time frame
Reduction of sodium intake	—

Countries

Japan

Contacts

Public ContactHitomi Hayabuchi

Nara Women's University Faculty of human life and environment, Department of food science and nutrition

h.hayabuchi@cc.nara-wu.ac.jp0742-20-3488

Outcome results

None listed

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