The Relationship Between Salt Restriction and Taste Sensitivity in Patients With Chronic Kidney Disease
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|ClinicalTrials.gov Identifier: NCT03397550|
Recruitment Status : Recruiting
First Posted : January 12, 2018
Last Update Posted : December 27, 2019
|Condition or disease||Intervention/treatment|
|Renal Insufficiency, Chronic Chronic Kidney Diseases||Other: salt restriction education|
|Study Type :||Observational|
|Estimated Enrollment :||100 participants|
|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|
- 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.
- 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.
Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT03397550
|Contact: Jie Dongemail@example.com|
|Peking University First Hospital||Recruiting|
|Contact: Jie Dong 13911841538|
|Study Director:||Jie Dong||Peking Universiy First Hospital|