Salt Reduction Intervention in Families Investigating Metabolic, Behavioral and Health Effects of Targeted Intake Reductions: Study Protocol for a Four Months Three-Armed, Randomized, Controlled "Real-Life" Trial.

Kirsten Schroll Bjoernsbo, Nanna Louise Riis, Anne Helms Andreasen, Janne Petersen, Anne Dahl Lassen, Ellen Trolle, Amalie Kruse Sigersted Frederiksen, Jens Kristian Munk, Ulla Toft

Journal: International journal of environmental research and public health 2020;16(19):3532

PMID: 31546576

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Abstract

Reductions in salt intake have the potential to markedly improve population health at low cost. Real life interventions that explore the feasibility and health effects of a gradual salt reduction lasting at least four weeks are required. The randomized controlled SalT Reduction InterVEntion (STRIVE) trial was developed to investigate the metabolic, behavioral and health effects of four months of consuming gradually salt reduced bread alone or in combination with dietary counselling. This paper describes the rationale and methods of STRIVE. Aiming at 120 healthy families, participants were recruited in February 2018 from the Danish Capital Region and randomly allocated into: (A) Salt reduced bread; (B) Salt reduced bread and dietary counseling; (C) Standard bread. Participants were examined before the intervention and at four months follow-up. Primary outcome is change in salt intake measured by 24 h urine. Secondary outcomes are change in urine measures of potassium and sodium/ potassium ratio, blood pressure, plasma lipids, the renin-angiotensin system, the sympathetic nervous response, dietary intake as well as salt taste sensitivity and preferences. The results will qualify mechanisms affected during a gradual reduction in salt intake in compliance with the current public health recommendations.

Address: Center for Clinical Research and Prevention, Bispebjerg and Frederiksberg Hospital, 2000 Frederiksberg, Denmark. [email protected].; Center for Clinical Research and Prevention, Bispebjerg and Frederiksberg Hospital, 2000 Frederiksberg, Denmark. [email protected].; Division of Risk Assessment and Nutrition, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark. [email protected].; Center for Clinical Research and Prevention, Bispebjerg and Frederiksberg Hospital, 2000 Frederiksberg, Denmark. [email protected].; Center for Clinical Research and Prevention, Bispebjerg and Frederiksberg Hospital, 2000 Frederiksberg, Denmark. [email protected].; Section of Biostatistics, Department of Public Health, University of Copenhagen; Øster Farimagsgade 5 Entrance B, 2nd floor, 1014 Copenhagen K, Denmark. [email protected].; Division of Risk Assessment and Nutrition, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark. [email protected].; Division of Risk Assessment and Nutrition, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark. [email protected].; Center for Clinical Research and Prevention, Bispebjerg and Frederiksberg Hospital, 2000 Frederiksberg, Denmark. [email protected].; Department of Clinical Biochemistry, Amager and Hvidovre Hospital, 2650 Hvidovre, Denmark. [email protected].; Center for Clinical Research and Prevention, Bispebjerg and Frederiksberg Hospital, 2000 Frederiksberg, Denmark. [email protected].

DOI: 10.3390/ijerph16193532

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https://medlineplus.gov/sodium.html

MeSH Terms: Blood Pressure, Bread, Diet, Female, Humans, Hypertension, Sodium Chloride, Sodium Chloride, Dietary