Center for Clinical Research and Prevention, Bispebjerg and Frederiksberg Hospital, 2000 Frederiksberg, Denmark.
Division of Risk Assessment and Nutrition, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark.
Int J Environ Res Public Health. 2019 Sep 21;16(19):3532. doi: 10.3390/ijerph16193532.
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.
减少盐的摄入量有可能以较低的成本显著改善人群健康。需要进行探索至少持续四周的逐渐减少盐的摄入的可行性和健康效果的真实生活干预。随机对照盐减少干预试验（STRIVE）旨在研究单独食用逐渐减少盐的面包或与饮食咨询相结合四个月对代谢、行为和健康的影响。本文描述了 STRIVE 的原理和方法。该试验旨在招募 120 个健康家庭，于 2018 年 2 月从丹麦首都大区招募参与者，并随机分配到以下三组：（A）低盐面包；（B）低盐面包和饮食咨询；（C）标准面包。参与者在干预前和四个月随访时接受检查。主要结局是通过 24 小时尿液测量的盐摄入量的变化。次要结局是尿液钾和钠/钾比值、血压、血浆脂质、肾素-血管紧张素系统、交感神经反应、饮食摄入以及盐味觉敏感度和偏好的变化。研究结果将确定在符合当前公共卫生建议的逐渐减少盐摄入量期间受影响的机制。
