Dietary salt and blood vessel function
The effect of a high sodium meal versus a low sodium meal on acute blood vessel function in healthy volunteers: a randomised crossover trial
Commonwealth Scientific and Industrial Research Organisation (CSIRO): Food and Nutritional Science
16 participants
Jun 6, 2011
Interventional
Conditions
Summary
The purpose of the study is to see whether a salty meal (equivalent to about 3/4 teaspoon of table salt, the same amount found in a ham sandwich or a meal of bacon and eggs) causes levels of sodium (salt) in the blood to rise. We want to know this because high salt meals may have adverse effects on blood vessel function.
Eligibility
Inclusion Criteria5
- Male or female aged 18-70
- BMI <28kg/m2 and > 18.5 kg/m2
- Systolic blood pressure <130mmHg
- Diastolic blood pressure <90mmHg
- Weight stable over the past 6 months
Exclusion Criteria6
- Know metabolic disease such as liver or kidney disease
- Treated hypertension
- Previous clinical cardiovascular disease
- Use of non-steroidal anti-inflammatory drugs, folate supplementation or systemic steroids
- Significant weight loss (>5% body weight) in preceding 6 months
- Unable to comprehend study protocol
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Interventions
In a randomised cross-over design, participants will consume a test meal containing 65mmol of sodium or a low salt control meal containing 5mmol sodium on 2 separate study days with a 7 day washout period in between treatments. The test meal will comprise of 100ml of Reduced Salt tomato soup made up with 150mL water with 3.8g of added salt (65mmol NaCl sodium chloride). Participants are asked to consume the test meal over a 5 minute period.
Locations(1)
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ACTRN12611000583943