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Completed

NCT Number: NCT03564262

Effects of Acute Dietary Sodium on Cerebrovascular Reactivity and Blood Pressure Reactivity

Americans eat more salt than is recommended by the American Heart Association. This is important because consuming a high-salt diet is associated with an increased risk of cardiovascular events, like strokes and heart attacks. In fact, consuming one high-salt meal temporarily reduces blood vessel function and it is not uncommon for Americans to consume high-salt meals. Therefore, our laboratory is interested in determining if a single high-salt meal affects 1) brain blood vessel function at rest and 2) blood pressure responses during exercise.

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Key information

Conditions

Blood Pressure Cerebrovascular Reactivity

Age range

18 year–45 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

William B Farquhar

Newark, Delaware, 19713, United States

About this study

Excess dietary salt increases the risk of cardiovascular events like strokes and heart attacks, independent of resting blood pressure. Recent data found that consuming one high-salt meal temporarily reduces endothelial function in the periphery. This decrease in endothelial function can lead to an exaggerated blood pressure response during exercise and may also attenuate cerebrovascular reactivity at rest. This is essential, because an exaggerated cardiovascular response to exercise and a decrease in brain blood vessel function at rest are risk factors for future cardiovascular events. The long-term goal is to determine how dietary salt adversely affects BP and cerebrovascular regulation. The objective of this proposal is to evaluate the impact of an acute dietary salt meal on BP response during exercise and cerebrovascular reactivity at rest. The investigators have 2 specific aims: 1) Aim 1 will test the hypothesis that high dietary salt will reduce cerebrovascular reactivity, 2) Aim 2 will test the hypothesis that high dietary salt will augment blood pressure reactivity during exercise. The findings of this project will shed light on how acute dietary salt affects the risk of cardiovascular events during a bout of exercise and long-term risk for cardiovascular disease and stroke.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • normal blood pressure
  • males, females, minorities

Exclusion criteria

  • high blood pressure
  • body mass index (BMI > 30 kg/m2)
  • smokers or nicotine users
  • those who are pregnant or planning to become pregnant
  • allergy to the tomato soup

Treatment and study plan

Low Sodium Meal (138 mg sodium)

Other

One Low Sodium Meal

High Sodium Meal (1,495 mg sodium)

Other

One High Sodium Meal

Primary outcomes

  1. Change from Baseline Cerebrovascular Reactivity post soup consumption

    Time frame: Prior to and 60 minutes after soup consumption

    Middle Cerebral Artery/ End-tidal Carbon Dioxide (cm/s/mmHg)

  2. Blood Pressure Reactivity- Dynamic Exercise

    Time frame: 80 minutes after soup consumption

    Change in Blood Pressure during dynamic exercise (mmHg)

Sponsors and collaborators

Lead sponsor

University of Delaware

Other

Registry information

Important dates

Study start
2018
Primary completion
2020
Study completion
2020
First posted
Jun 20, 2018
Registry last updated
Sep 22, 2020

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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