Clinical trial NCT03564262: Effects of Acute Dietary Sodium on Cerebrovascular Reactivity and Blood Pressure Reactivity
Official title: Effects of Acute Dietary Sodium on Cerebrovascular Reactivity and Blood Pressure Reactivity
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: NA
Conditions: Blood Pressure
Cerebrovascular Reactivity
Lead sponsor: University of Delaware
Sponsor class: OTHER
First posted: 2018-06-20
Enrollment: 37
Sex: ALL
Minimum age (years): 18
Maximum age (years): 45
Standard ages: ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: CROSSOVER
Primary purpose: OTHER

Brief summary: 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.

Detailed description: 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.

Eligibility criteria: 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

Primary outcomes:
measure: Change from Baseline Cerebrovascular Reactivity post soup consumption
timeFrame: Prior to and 60 minutes after soup consumption
measure: Blood Pressure Reactivity- Dynamic Exercise
timeFrame: 80 minutes after soup consumption
Secondary outcomes:
Other outcomes:
Locations:
city: Newark
country: United States
facility: William B Farquhar
state: Delaware
Study officials:
affiliation: University of Delaware
name: William B Farquhar, PhD
role: PRINCIPAL_INVESTIGATOR
affiliation: University of Delaware
name: Kamila U Migdal, BS
role: PRINCIPAL_INVESTIGATOR
References:
citation: Migdal KU, Robinson AT, Watso JC, Babcock MC, Serrador JM, Farquhar WB. A high-salt meal does not augment blood pressure responses during maximal exercise. Appl Physiol Nutr Metab. 2020 Feb;45(2):123-128. doi: 10.1139/apnm-2019-0217. Epub 2019 Jun 25.