geen
Conditions
Interventions
After the run-in period, sodium reduced lunch products are offered to the
intervention group and to the control group regular products are offered during
3 weeks. Then all participants are offered s
Sponsors
Stichting DLO
Eligibility
Age
18 Years to 99 Years
Inclusion criteria
Inclusion criteria: • age 18-35 years • BMI between 18.5 and 25 • apparently healthy based on their own judgment • consume at least four times a week lunch with bread and savory fillings (e.g. cold cuts, cheese) • indicate that they are willing to collect 24-hr urine for three separate days.
Exclusion criteria
Exclusion criteria: - food or sulfonamide allergy, vegetarian or specific diet - subject is not healthy. - BMI 25 -consume lunch with bread and savory fillings less than 4 times a week. -have participated in the breakfast study on salt reduction -Not signing informed consent -Student or employee of Division of Human Nutrition (Wageningen UR).
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Number of times a food item is chosen, the consumption intake (in g and in Kcal ) and sodium intake (in mg), and 24-hr urinary total sodium measurement on three different days. | — |
Secondary
| Measure | Time frame |
|---|---|
| Questionnaire perception of offered products (taste, liking) (week 2, 5, 7) Questionnaireaim of the study (end week 5) Questionnaire lunch food choice and lunch habits (end week 7) | — |
Countries
Netherlands
Outcome results
None listed