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Can Japanese Traditional Foods Lower Blood Pressure in Healthy Volunteers (Horenso)

This study has been completed.
Japanese Society for the Promotion of Science
Information provided by:
Kyorin University Identifier:
First received: June 25, 2009
Last updated: NA
Last verified: June 2009
History: No changes posted
The purpose of this study is to determine whether traditional japanese diet blood pressure in healthy volunteers.

Condition Intervention
Blood Pressure Dietary Supplement: traditional Japanese diet

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Open Label
Primary Purpose: Basic Science
Official Title: Dietary Nitrate in Japanese Traditional Foods Lowers Diastolic Blood Pressure in Healthy Volunteers.

Further study details as provided by Kyorin University:

Primary Outcome Measures:
  • Blood pressure

Enrollment: 25
Study Start Date: June 2008
Study Completion Date: September 2008
Primary Completion Date: September 2008 (Final data collection date for primary outcome measure)
Intervention Details:
    Dietary Supplement: traditional Japanese diet
    10 days of nitrate rich diet (Japanese traditional). After that switch to nitrate low diet for 10 days (European foods). Study nitrate/nitrite in blood, saliva and blood pressure 3 times in each person (10 min each time). A list of Nitrate rich foods are provided.
Detailed Description:

Japanese traditional diet contains considerably more nitrate/nitrite than the European foods. 80% of dietary nitrate originates from vegetables. Green leafy vegetables, especially spinach, salad and seaweed are rich in nitrates. Other vegetables contain nitrate at lower concentrations, but because they are consumed in greater quantity, they may contribute more nitrate and thus nitrite from the diet. Nitrate/nitrite is attributed multiple health benefits. Japanese people have an exceptional longevity and the lowest rate of heart diseases. On the other hand, gastric cancer rate is high too. Nitrate/nitrite is strongly correlated with these phenomena. Is this high nitrate consumption protective or damaging? Understanding dietary nitrite and nitrate consumption and its metabolism therefore becomes very important.

Aim: To compare conversion of nitrate to nitrite in Japanese people, measured in blood and in saliva during consumption of traditional Japanese foods vs European diet.


Ages Eligible for Study:   20 Years and older   (Adult, Senior)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes

Inclusion Criteria:

  • healthy volunteers

Exclusion Criteria:

  • high/low blood pressure
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Please refer to this study by its identifier: NCT00928824

Kyorin Univessity School of Medicine
Tokyo, Mitaka shi, Japan, 181-0004
Sponsors and Collaborators
Kyorin University
Japanese Society for the Promotion of Science
  More Information

Responsible Party: Prof Kamiya Shigeru, Kyorin Daigaku Identifier: NCT00928824     History of Changes
Other Study ID Numbers: KyorinU
Study First Received: June 25, 2009
Last Updated: June 25, 2009 processed this record on July 25, 2017