Elevated Blood PressureScoutNCT07397754
Sodium-rich COndiments Unifying Health and Taste
A study testing Porridge with light soya sauce, Porridge with fermented bean paste and Porridge with table salt in people with Elevated Blood Pressure and Vascular Health, run by Singapore Institute of Food and Biotechnology Innovation at 1 site in Singapore.
Trial summary
This research aims to develop an evidence-based classification for sodium-rich condiments (natremic index) based on their CVD-related risks. It is hypothesised that the acute cardiovascular and physiological response (effectively extrapolated to long-term CVD risks) to meals prepared with various sodium-rich… Read more about this study
- Who is it for?
- Ages 50 to 75 yearsHealthy volunteers can take part
- Conditions the study is for
- Elevated Blood Pressure, Vascular Health, Sensory Evaluation
- What is being tested?
- Porridge with light soya sauce, Porridge with fermented bean paste and Porridge with table salt
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 32 participants
- Where
- 1 siteSingapore
- Study dates
- 22 Sep 2025to 22 Sep 2026
- Phase
- Interventional
- Are there results?
- Not yet: the study is under way
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 50 to 75 years
- All sexes
- Healthy volunteers accepted
- Adult, Older adult
Who may be able to join
- ≥ 50, < 75 years old
- Male or postmenopausal female (self-reported)
- ≥ 50 kg body weight
- Systolic blood pressure (≥ 130, < 160 mmHg) or diastolic blood pressure (≥ 85, < 100 mmHg)
- Willing and able to follow intervention protocol
- Ability to identify basic tastes (determined by taste discrimination test)
- English speaking
Who cannot join
- Prescribed and taking medication which may affect study outcomes (i.e. for blood pressure management, blood thinning etc.) in consultation with study physician (Prof Melvin Leow) and PI(Dr Darel Toh)
- Type 1 or type 2 diabetes mellitus (i.e. fasting blood glucose ≥ 7.0 mmol/L or HbA1c ≥ 6.5 %)
- Taking dietary supplements which may affect study outcomes one month prior to their first visit in consultation with study physician, PI and study team
- Obesity (BMI ≥ 27.5 kg/m2)
- History or known present diagnosis of hematological (G6PD and coagulation disorders), hepatic (hepatitis B and C), renal, gastrointestional or other relevant disease / disorders which may affect the outcomes of interest in consultation with study physician, PI and study team
- History of arteriovenous shunt or mastectomy
Show all 20Show fewer
- Women who are pregnant, lactating or planning pregnancy
- History or present diagnosis of HIV and/or tuberculosis
- History of severe vasovagal syncope (blackouts or near faints) following blood draw
- Drug abuse within last 5 years
- Excessive alcoholic beverage consumption > 2 servings per day (1 serving defined as 360 mL beer, 150 mL wine or 45 mL distilled spirits)
- Smoking (cigarette, e-cigarette, cigar, pipe, vape)
- Engaging in habitual vigorous physical activity (as defined by physical activity questionnaire-PAR)
- Allergic or intolerance to intervention foods.
- Dislike or unwilling to consume intervention foods
- Photophobic (sensitivity to intense lights and colours), particularly to intense red lights
- Has sinus problems problems that affect taste and smell
- Involvement in other clinical studies that may influence the outcome of the study
- An ASTAR Staff.
- A study team member or their immediate family member
Trial locations and contacts
1 site in 1 country. Contact the study team or a site near you to ask about taking part.
Singapore1 site, 1 recruiting
- Recruiting
Clinical Nutrition Research Centre
Singapore, 117599
Darel Toh Wee Kiat, PhD, darel_toh@a-star.edu.sg
Bhupinder Kaur, MSc, bhupinder_kaur@a-star.edu.sg
About this study
This research aims to develop an evidence-based classification for sodium-rich condiments (natremic index) based on their CVD-related risks. It is hypothesised that the acute cardiovascular and physiological response (effectively extrapolated to long-term CVD risks) to meals prepared with various sodium-rich condiments can be leveraged upon for the development of such an index that will systematically classify sodium-rich condiments based on the risk they present to cardiovascular health.
Read the detailed description
Hypertension is the leading risk factor for cardiovascular diseases (CVDs) in older adults. While absolute dietary sodium reductions remain vital for prevention, effective long-term management must take stock of sensorial efficacy and acceptance, alongside the corresponding impacts on health. In Asia, this phenomenon is distinct due to a genetic predisposition of the population to salt sensitivity (increased risk), and a distinct food culture characterised by regional condiments (e.g. soy sauce, fermented bean paste).
The aim of this research is to develop an evidence-based classification for sodium-rich condiments (natremic index) based on their CVD-related risks. Perceived saltiness intensity is influenced by factors beyond the total amount of sodium consumed (e.g. flavour enhancers like MSG, tastes synergism etc.).
Similarly, while hypertension is predisposed by excessive sodium intake, growing evidence also suggests the potential role of bioactive compounds and ingredients (including some identified from Asian-style condiments e.g. spices, soya-derived flavonoids) that may elicit cardiovascular protective properties.
Contrary to generic recommendations that focused solely on absolute sodium reduction, sustainable solutions must simultaneously address concerns surrounding long-term health and consumer acceptance.
Much like the well-established glycemic index, it is hypothesised that the development of a natremic index, designed to evaluate and classify sodium-rich condiments according to their risks to cardiovascular health will serve as a vital, first of its kind strategy that can reliably guide public health recommendations, and spearhead next-generation innovations in the food and nutrition industry. The proposed research is split into two main parts that will investigate in detail three sodium-rich condiments commonly used in Asia cuisines: light soy sauce (condiment 1), fermented bean paste (condiment 2), and table salt (control), from sensory and health perspectives
- Conditions
- Elevated Blood Pressure, Vascular Health, Sensory Evaluation
- Being tested
- Control porridge with no condiments, Porridge with light soya sauce, Porridge with fermented bean paste, Porridge with table salt
- Keywords
- sodium intake, natremic index, elevated blood pressure, cardiometabolic outcomes, condiments, Asian, vascular health, sensory evaluation
- Medical subject headings
- Hypertension
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Control porridge with no condimentsOther
To examine acute cardiovascular health response to plain porridge.
Porridge with light soya sauceOther
To examine acute cardiovascular health response to plain porridge with saltiness-matched light soya sauce
Porridge with fermented bean pasteOther
To examine acute cardiovascular health response to plain porridge with saltiness-matched fermented bean paste
Porridge with table saltOther
To examine acute cardiovascular health response to plain porridge with saltiness-matched table salt.
| Study group | Role | What they receive |
|---|---|---|
| Control porridge with no condiments | Experimental | This arm will consist of plain porridge which participants will consume. Receives: Other: Control porridge with no condiments |
| Porridge with light soya sauce | Experimental | This arm will consist of plain porridge with light soya sauce which participants will consume. Receives: Other: Porridge with light soya sauce |
| Porridge with fermented bean paste | Experimental | This arm will consist of plain porridge with fermented bean paste which participants will consume. Receives: Other: Porridge with fermented bean paste |
| Porridge with table salt | Experimental | This arm will consist of plain porridge with table salt which participants will consume. Receives: Other: Porridge with table salt |
What is being measured
The primary outcome is the main question the study is designed to answer.
Endopat assessment
EndoPAT test which will measure endothelial health and function at baseline. The EndoPAT test is a non-invasive procedure that involves the placement of probes on each index finger, followed by blood pressure cuff inflation for measurements of the arterial tone and blood flow responses (e.g. EndoPAT index).
Measured: EndoPAT assessments which will serve as the primary outcome of interest will be measured at postprandial intervals (up to 3 measurements) over 4 hours.
Secondary outcomes (7)
Ambulatory blood pressure
The ambulatory blood pressure monitor will be attached and programmed for blood pressure measurements at pre-determined intervals. Blood pressure measurements will be taken at 15 minutes interval during the postprandial study duration (4 hours), 30 minutes interval (after the 4 hours) when participant is awake, and hourly when the participants are asleep. During each measurement, participants must be standing, seated or lie still, stay relaxed and silent. If seated they should keep their feet flat on the floor (not crossed).
Measured: 24 hour period consisting of: Postprandially 15 minutes intervals (over 4 hours), 30 minutes interval (after 4 hours)
Palatability questionnaire rated on a visual analogue scale "Good" to "Bad"
Palatability appetite questionnaire, rated on a visual analogue scale. To place a vertical mark on the thick line to indicate how person feels at that moment in response to various questions. At opposite ends of each line are descriptors which should be read carefully before placing the vertical line.
Measured: Test meal is consumed for 15 minutes. At the end of 15 minutes, palatibility questionnaire is completed.
Serum and Plasma sodium and potassium
Serum and plasma collected are for sodium and potassium assessment
Measured: Blood will be sampled at timepoints, t = 0 minute (Baseline) and at t = 30, 45, 60, 120, 180, 240 minute for each session
Subjective appetite questionnaire
Subjective appetite questionnaire, rated on a 0-100 visual analogue scale. 0 corresponds to "not at all" and 100 corresponds to "extremely".Questions usually used are "How hungry are you?" "How full are you?" "How strong is your desire to eat?" "How much food do you think you could eat?"
Measured: t=0 minute (Baseline), and t= 30, 45, 60, 120, 180, 240 minute for each session.
Taste acuity test
Sensory method to assess participant's recognition, detection and aversion threshold for sweet, salty, umami, sour and bitter taste. Up to 25 samples (approximately 10 milimetre each) will be evaluated per test session.
Measured: Test administered once at each session (5 sessions). Each test takes 20 minutes.
Ultrasound scan of carotid intima-media thickness
The ultrasound scan measures the thickness of the carotid intima-media layers on the side of the neck which is a marker for CVD risk
Measured: At baseline only
Evaluation
Participants will taste up to 25 test samples (undosed or dosed with various condiments with varying concentrations). A mandatory inter-stimulus break of one-minute is enforced between each sample to reduce possible fatigue and allow time for palate cleansing. The QDA method features participants rating pre-defined sensory attributes (e.g. salty taste intensity) on a 0-100 VAS scale. During sample evaluation, participants will be instructed to place the entire sample in their mouth, hold it in, swirl for 5 seconds before swallowing, then rate the taste intensity of the sample marked from 'low' (0) to 'high' (100) on a scale in Compusense
Measured: Administered during session4, 5 and 6. Each evaluation takes1 hour.There is a 1-minute inter-stimulus break between each sample for palate cleansing.
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted9 Feb 2026
- Study start22 Sep 2025
- Primary completion22 Sep 2026 (estimated)
- Study completion22 Sep 2026 (estimated)
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Elevated Blood PressureStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Other
- Allocation
- Randomised
- Intervention model
- Crossover
- Masking
- Double blind
- Who is masked
- Participant, Investigator
- Enrolment
- 32 participants (estimated)
Sponsor and investigators
- Lead sponsor
- Singapore Institute of Food and Biotechnology Innovation
- Sponsor type
- Other government
- Responsible party
- Principal investigator, Darel Toh, Singapore Institute of Food and Biotechnology Innovation
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT07397754
- Sponsor's protocol ID
- 2025-063
- Acronym
- Scout
- Status last verified
- Feb 2026
- First submitted
- 18 Nov 2025
- Last updated
- 9 Feb 2026
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Study at a glance
From the registry record, last updated by the sponsor on 9 Feb 2026. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Sodium-rich COndiments Unifying Health and Taste
- ClinicalTrials.gov ID
- NCT07397754
- Acronym / sponsor ID
- Scout / 2025-063
- Conditions
- Elevated Blood Pressure, Vascular Health, Sensory Evaluation
- Keywords
- sodium intake, natremic index, elevated blood pressure, cardiometabolic outcomes, condiments, Asian, vascular health, sensory evaluation
- Study type
- Interventional
- Recruitment status
- Recruiting
- Enrolment
- 32 participants (estimated)
- Lead sponsor
- Singapore Institute of Food and Biotechnology InnovationOther government
- Study start
- 22 Sep 2025 (actual)
- Primary completion
- 22 Sep 2026 (estimated)
- Study completion
- 22 Sep 2026 (estimated)
- First posted
- 9 Feb 2026 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
This research aims to develop an evidence-based classification for sodium-rich condiments (natremic index) based on their CVD-related risks. It is hypothesised that the acute cardiovascular and physiological response (effectively extrapolated to long-term CVD risks) to meals prepared with various sodium-rich condiments can be leveraged upon for the development of such an index that will systematically classify sodium-rich condiments based on the risk they present to cardiovascular health.
Detailed description
Hypertension is the leading risk factor for cardiovascular diseases (CVDs) in older adults. While absolute dietary sodium reductions remain vital for prevention, effective long-term management must take stock of sensorial efficacy and acceptance, alongside the corresponding impacts on health. In Asia, this phenomenon is distinct due to a genetic predisposition of the population to salt sensitivity (increased risk), and a distinct food culture characterised by regional condiments (e.g. soy sauce, fermented bean paste).
The aim of this research is to develop an evidence-based classification for sodium-rich condiments (natremic index) based on their CVD-related risks. Perceived saltiness intensity is influenced by factors beyond the total amount of sodium consumed (e.g. flavour enhancers like MSG, tastes synergism etc.).
Similarly, while hypertension is predisposed by excessive sodium intake, growing evidence also suggests the potential role of bioactive compounds and ingredients (including some identified from Asian-style condiments e.g. spices, soya-derived flavonoids) that may elicit cardiovascular protective properties.
Contrary to generic recommendations that focused solely on absolute sodium reduction, sustainable solutions must simultaneously address concerns surrounding long-term health and consumer acceptance.
Much like the well-established glycemic index, it is hypothesised that the development of a natremic index, designed to evaluate and classify sodium-rich condiments according to their risks to cardiovascular health will serve as a vital, first of its kind strategy that can reliably guide public health recommendations, and spearhead next-generation innovations in the food and nutrition industry. The proposed research is split into two main parts that will investigate in detail three sodium-rich condiments commonly used in Asia cuisines: light soy sauce (condiment 1), fermented bean paste (condiment 2), and table salt (control), from sensory and health perspectives
Study design
- Primary purpose
- Other
- Allocation
- Randomised
- Intervention model
- Crossover
- Masking
- Double blind (participant, investigator)
- Number of arms
- 4
| Arm | Type | Receives |
|---|---|---|
| Control porridge with no condiments | Experimental | Other: Control porridge with no condimentsThis arm will consist of plain porridge which participants will consume. |
| Porridge with light soya sauce | Experimental | Other: Porridge with light soya sauceThis arm will consist of plain porridge with light soya sauce which participants will consume. |
| Porridge with fermented bean paste | Experimental | Other: Porridge with fermented bean pasteThis arm will consist of plain porridge with fermented bean paste which participants will consume. |
| Porridge with table salt | Experimental | Other: Porridge with table saltThis arm will consist of plain porridge with table salt which participants will consume. |
Who may qualify
- Ages
- 50 to 75 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
Key inclusion criteria (7 listed)
- ≥ 50, < 75 years old
- Male or postmenopausal female (self-reported)
- ≥ 50 kg body weight
- Systolic blood pressure (≥ 130, < 160 mmHg) or diastolic blood pressure (≥ 85, < 100 mmHg)
- Willing and able to follow intervention protocol
Key exclusion criteria (20 listed)
- Prescribed and taking medication which may affect study outcomes (i.e. for blood pressure management, blood thinning etc.) in consultation with study physician (Prof Melvin Leow) and PI(Dr Darel Toh)
- Type 1 or type 2 diabetes mellitus (i.e. fasting blood glucose ≥ 7.0 mmol/L or HbA1c ≥ 6.5 %)
- Taking dietary supplements which may affect study outcomes one month prior to their first visit in consultation with study physician, PI and study team
- Obesity (BMI ≥ 27.5 kg/m2)
- History or known present diagnosis of hematological (G6PD and coagulation disorders), hepatic (hepatitis B and C), renal, gastrointestional or other relevant disease / disorders which may affect the outcomes of interest in consultation with study physician, PI and study team
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Control porridge with no condimentsTo examine acute cardiovascular health response to plain porridge. | Other | Control porridge with no condiments |
| Porridge with light soya sauceTo examine acute cardiovascular health response to plain porridge with saltiness-matched light soya sauce | Other | Porridge with light soya sauce |
| Porridge with fermented bean pasteTo examine acute cardiovascular health response to plain porridge with saltiness-matched fermented bean paste | Other | Porridge with fermented bean paste |
| Porridge with table saltTo examine acute cardiovascular health response to plain porridge with saltiness-matched table salt. | Other | Porridge with table salt |
Primary outcome
Endopat assessment
Time frame: EndoPAT assessments which will serve as the primary outcome of interest will be measured at postprandial intervals (up to 3 measurements) over 4 hours.
EndoPAT test which will measure endothelial health and function at baseline. The EndoPAT test is a non-invasive procedure that involves the placement of probes on each index finger, followed by blood pressure cuff inflation for measurements of the arterial tone and blood flow responses (e.g. EndoPAT index).
7 secondary outcomes
Ambulatory blood pressure
Time frame: 24 hour period consisting of: Postprandially 15 minutes intervals (over 4 hours), 30 minutes interval (after 4 hours)
Palatability questionnaire rated on a visual analogue scale "Good" to "Bad"
Time frame: Test meal is consumed for 15 minutes. At the end of 15 minutes, palatibility questionnaire is completed.
Serum and Plasma sodium and potassium
Time frame: Blood will be sampled at timepoints, t = 0 minute (Baseline) and at t = 30, 45, 60, 120, 180, 240 minute for each session
Subjective appetite questionnaire
Time frame: t=0 minute (Baseline), and t= 30, 45, 60, 120, 180, 240 minute for each session.
Taste acuity test
Time frame: Test administered once at each session (5 sessions). Each test takes 20 minutes.
Ultrasound scan of carotid intima-media thickness
Time frame: At baseline only
Evaluation
Time frame: Administered during session4, 5 and 6. Each evaluation takes1 hour.There is a 1-minute inter-stimulus break between each sample for palate cleansing.
Results and safety
This study is still under way. Results are not available in the source record yet.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 9 Feb 2026.
- Individual participant dataSharing planned: No
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Porridge with light soya sauce, Porridge with fermented bean paste and Porridge with table salt in people with Elevated Blood Pressure and Vascular Health, run by Singapore Institute of Food and Biotechnology Innovation at 1 site in Singapore.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 7 inclusion and 20 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: looking for participants now, as of the sponsor's last update on 9 Feb 2026. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in Singapore. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
This study is still under way. Results are not available in the source record yet.
How can a doctor refer a patient or contact the research team?
Contact Darel Toh, PhD (64074149, darel_toh@a-star.edu.sg), or a site near the patient. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Endopat assessment (time frame: EndoPAT assessments which will serve as the primary outcome of interest will be measured at postprandial intervals (up to 3 measurements) over 4 hours.). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 9 Feb 2026.