Chronic kidney disease Hypertension High sodium intake Chronic kidney disease Sodium intake Salt taste Urinary sodium excretion Blood pressure Dietary intervention Randomized controlled trial Community based intervention
Conditions
Interventions
Participants receive a reformulated reduced sodium seasoning with Chaya leaf and are instructed to use it in daily household cooking instead of regular seasoning for eight weeks. The product contains
Reduced sodium seasoning with Chaya leaf,Reduced sodium seasoning without Chaya leaf
Sponsors
Khon Kaen University
Eligibility
Sex/Gender
All
Age
18 Years to 60 Years
Inclusion criteria
Inclusion criteria: 1.Patients diagnosed with chronic kidney disease stages 1 to 3 2.Age between 18 and 60 years 3.Able to prepare meals at home 4.Regular use of seasoning in household cooking 5.Willing to comply with study procedures and provide informed consent
Exclusion criteria
Exclusion criteria: 1.Chronic kidney disease stage 4 or 5 2.History of major cardiovascular events such as stroke 3.Severe systemic illness 4.Known taste or tongue disorders 5.Alcohol dependence 6.Unable to follow study procedures
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Salty taste recognition threshold Baseline week four and week eight Measured using standardized salt taste test | — |
Secondary
| Measure | Time frame |
|---|---|
| Urinary sodium excretion Baseline week four and week eight Estimated from spot urine using validated equation,Blood pressure Baseline week four and week eight Measured using standard sphygmomanometer,Kidney function Baseline week four and week eight Estimated glomerular filtration rate from serum creatinine,Dietary sodium intake Baseline week four and week eight Assessed using dietary recall method | — |
Countries
Thailand
Contacts
Public ContactJuthamas Kongphapa
Kasetsart University
Outcome results
None listed