NCT04629742

Low Sodium Neapolitan Pizza Prepared With Seawater: Nutritional Properties, Sensory Characteristics, Metabolic Effects

Completed NA Last updated 16 November 2020

What this trial tests

NA trial testing Seawater Pizza in Satiety Response in 12 participants. Completed in 20 July 2020.

Timeline

10 March 2020

Primary endpoint
15 June 2020

20 July 2020

Quick facts

Lead sponsor	Federico II University
Phase	NA
Status	Completed
Study type	INTERVENTIONAL
Allocation	randomized
Design	crossover
Masking	triple
Primary purpose	prevention
Enrollment	12
Start date	10 March 2020
Primary completion	15 June 2020
Estimated completion	20 July 2020
Sites	1 location across Italy

Drugs / interventions tested

• Seawater Pizza
• Standard pizza

Conditions studied

• Satiety Response — all drugs for Satiety Response →
• Carbohydrate Metabolism — all drugs for Carbohydrate Metabolism →
• Sodium Retention — all drugs for Sodium Retention →

Sponsor

Federico II University

Who can join

Adults 18 to 35, any sex, with Satiety Response or Carbohydrate Metabolism. Patients with the condition only — healthy volunteers not accepted.

Sponsor's own description

Seawater is rich in minerals which may help confer good palatability to foods, favouring the use of smaller amounts of salt, a recognized measure of cardiovascular prevention. The aim of this study is to investigate the nutritional properties, sensory characteristics and metabolic effects of a typical Neapolitan pizza prepared with seawater (SWP) in place of common salt, in comparison with Standard traditional Pizza (StP). Methods: The nutritional characteristics and the chemical profile of the SWP and StP were assessed by chemical analyses and the use of Food Composition Tables. Twelve healthy volunteers will be recruited for a Randomized Controlled Trial, with the consumption of one StP and one SWP using a balanced crossover design. The satiating power and palatability of the two pizzas will be tested by the administration of Visual Analogue Scales. Serum glucose, insulin and sodium will be measured every 30 minutes and 3-hour urines will be collected after each meal.

Publications & conference data

1 peer-reviewed publication reference this trial (live from Europe PMC):

1. A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects.
   Iaccarino Idelson P, Russo O, Iacone R, D'Elia L, et al · · 2020 · cited 2× · PMID 33213066 · DOI 10.3390/nu12113533