Do reduced-sodium seasonings lower blood pressure in middle-aged population?

Effects on lowering blood pressure and improving eating behavior for salt reduction by reduced-sodium seasonings - Effects on lowering blood pressure and improving eating behavior for salt reduction by reduced-sodium seasonings

Status

Recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000060818

Enrollment

240

Registered

2026-03-07

Start date

2026-03-07

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 middle-aged individuals

Interventions

Intervention: During two months, the participants will substitute normal seasonings with reduced-sodium seasonings, self-monitor blood pressure daily, measure sodium concentration in home-cooked soups

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Residents in the survey area Aged 40-74 years Japanese Community-dwelling people without receiving daily cares Ability to communicate with Japanese language

Exclusion criteria

Exclusion criteria: Kidney disfunction with potassium regulation Taking potassium-sparing diuretics or antihypertensive drugs Daily use of low-sodium seasoning

Design outcomes

Primary

Measure	Time frame
Blood pressure	—

Secondary

Measure	Time frame
Urine sodium concentration (24 hour); Salt intake; Salt concentration in dishes; Health habit	—

Countries

Japan

Contacts

Public ContactSayaka Nagao-Sato

Shizuoka Graduate University of Public Health Graduate School of Public Health

sysato@s-sph.ac.jp054-295-5400

Outcome results

None listed

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