PP443 - REDUCED-SODIUM CONDIMENTS LOWERS BLOOD PRESSURE IN HYPERTENSIVE PATIENTS: A RANDOMIZED CONTROLLED TRIAL

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PP443

REDUCED-SODIUM CONDIMENTS LOWERS BLOOD PRESSURE IN HYPERTENSIVE PATIENTS: A RANDOMIZED CONTROLLED TRIAL

K. Chupisanyarote1,2,*

1Clinical Nutrition, Thammasat University Hospital, 2Clinical Nutrition, Thammasat University, Pathumthani, Thailand

 

Rationale: Excess dietary sodium intake contributes to hypertension (HT). Reduced-sodium condiments without potassium substitution may provide a safer strategy for lowering sodium intake and improve blood pressure (BP) control, especially in individuals with chronic kidney disease or those at risk of hyperkalemia.

Methods: In this 8-week prospective randomized, open-label trial with blinded endpoint assessment, 61 adults with treated HT were randomized to receive reduced-sodium soy sauce and oyster sauce plus dietary counseling (intervention, n=30) or regular condiments plus dietary counseling (control, n=31). Office BP was measured using standardized procedures by personnel blinded to treatment allocation. Twenty-four–hour urinary sodium and potassium excretion were assessed as objective biomarkers of sodium intake.  

Results: Baseline systolic BP was similar between groups (intervention 132.1±12.5 vs control 138.6±12.8 mmHg; p=0.05). At 8 weeks, SBP was significantly lower in the intervention group compared with the control group (126.2±12.9 vs 135.7±15.9 mmHg), corresponding to a mean between-group difference of −9.51 mmHg (p=0.01). Diastolic BP showed a non-significant reduction at 8 weeks (75.9±10.0 vs 80.5±11.5 mmHg; p=0.10). Urinary sodium excretion decreased in the intervention group and increased in the control group, although between-group differences were not significant (122.2±58.5 vs 126.3±62.0 mmol/day; p=0.79). Higher compliance to the reduced-sodium condiments was significantly associated with lower urinary sodium excretion (r=−0.461, p=0.010).

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Conclusion: Substitution of regular condiments with reduced-sodium soy and oyster sauce significantly reduced systolic BP and was associated with improved sodium-intake behavior. This culturally tailored nutritional intervention represents a feasible and effective strategy for BP reduction in hypertensive patients.

Disclosure of Interest: None declared