Study of salt intake from noodles

Study of salt intake from noodles - Study of salt intake from noodles

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000054283

Enrollment

Registered

2024-04-29

Start date

2024-04-02

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

Free eating - (washout period) - Leave the soup Leave the soup - (washout period) - Free eating

Eligibility

Sex/Gender

Female

Inclusion criteria

Inclusion criteria: 1) Healthy female university students 2) Subjects who have received a sufficient explanation of the purpose and content of this study, and agreed to participate by signing

Exclusion criteria

Exclusion criteria: 1) Subjects with abnormal blood pressure and renal function 2) Subjects with diseases that require constant medication 3) Subjects with medical history of severe diseases 4) Subjects who are judged as inappropriate by investigators

Design outcomes

Primary

Measure	Time frame
salt intake	—

Secondary

Measure	Time frame
Soup and salt intake per mouthful	—

Countries

Japan

Contacts

Public ContactYuka Nishida

Nagoya Aoi University Faculty of Health Sciences Department of Health and Nutrition

nishida@nagoya-aoi.ac.jp0528529422

Outcome results

None listed

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