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The Relationship Between Salt Restriction and Taste Sensitivity in Patients With Chronic Kidney Disease

The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Know the risks and potential benefits of clinical studies and talk to your health care provider before participating. Read our disclaimer for details. Identifier: NCT03397550
Recruitment Status : Recruiting
First Posted : January 12, 2018
Last Update Posted : December 27, 2019
Information provided by (Responsible Party):
Dong Jie, Peking University First Hospital

Brief Summary:
The compliance of salt restriction in patients with CKD may be associated with taste sensitivity.

Condition or disease Intervention/treatment
Renal Insufficiency, Chronic Chronic Kidney Diseases Other: salt restriction education

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Study Type : Observational
Estimated Enrollment : 100 participants
Observational Model: Cohort
Time Perspective: Prospective
Official Title: The Relationship Between Salt Restriction and Taste Sensitivity in Patients With Chronic Kidney Disease
Estimated Study Start Date : October 2020
Estimated Primary Completion Date : January 2021
Estimated Study Completion Date : May 2021

Resource links provided by the National Library of Medicine

Intervention Details:
  • Other: salt restriction education
    Salt intake target:<5g/d Method:the standard salt restriction education will be lasting for 10-15 minutes by oral explanation at baseline.

Primary Outcome Measures :
  1. ratings of taste sensitivity assessed by the ISO method of investigating sensitivity of taste(ISO 3972:1991) [ Time Frame: up to 12 weeks after intervention ]

    Taste sensitivity is measured by five taste solutions(salty、sour、bitter、sweet、umami). Every taste solution contains 8 different concentration. Detection , recognition and difference thresholds will be measured .Their definitions are as bellow.

    Detection threshold:minimum value of sensory stimulus needed to give rise to a sensation. The sensation need not be identified.

    Recognition threshold:minimum value of a sensory stimulus permitting identification of the sensation perceived.

    Difference threshold:value of the smallest perceptible difference in the physical intensity of a stimulus.

Information from the National Library of Medicine

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Ages Eligible for Study:   18 Years to 80 Years   (Adult, Older Adult)
Sexes Eligible for Study:   All
Sampling Method:   Non-Probability Sample
Study Population
stage 3-5 CKD patients

Inclusion Criteria:

  • stage 3-5 CKD patients
  • clinical stable

Exclusion Criteria:

  • renal replacement therapy
  • cancer
  • systemic infection
  • Alzheimer's disease
  • acute cardiovascular events, active hepatitis
  • all other study-obstructive conditions

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its identifier (NCT number): NCT03397550

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Contact: Jie Dong 13911841538

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Peking University First Hospital Recruiting
Beijing, China
Contact: Jie Dong    13911841538      
Sponsors and Collaborators
Peking University First Hospital
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Study Director: Jie Dong Peking Universiy First Hospital
Publications of Results:
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Responsible Party: Dong Jie, Nephrology chief physician, Peking University First Hospital Identifier: NCT03397550    
Other Study ID Numbers: pekingUFH-cn
First Posted: January 12, 2018    Key Record Dates
Last Update Posted: December 27, 2019
Last Verified: September 2019
Individual Participant Data (IPD) Sharing Statement:
Plan to Share IPD: Undecided

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Studies a U.S. FDA-regulated Drug Product: No
Studies a U.S. FDA-regulated Device Product: No
Keywords provided by Dong Jie, Peking University First Hospital:
taste threshold
salt restriction
Additional relevant MeSH terms:
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Kidney Diseases
Renal Insufficiency, Chronic
Renal Insufficiency
Urologic Diseases