Active Ingredient: Ciprofloxacin
They could have various uses; hypertensive people who find difficulties in reducing salt, normotensive people who want to prevent future elevation of BP, eating-out or food industries which are often receive criticism that they provide too salty foods.
Methods Participants Residents aged 40 years and older in a rural town in Iwate Prefecture located in north-eastern Japan who participated in an annual specific health check-up in spring were invited to enroll.
Study procedure The study procedures are shown in Figure 1. Two weeks prior to the beginning of the experimental periods, the study was explained to the participants by trained investigators.
After confirming that no family member required potassium restriction, written informed consent was received from each participant. The assignment was opened to the participants at the beginning of experiment period 1.
The ethics committee of the Research Institute of Strategy for Prevention approved the study protocol. Participants were requested to use the study condiments as usual, and were told that they did not have to restrict eating out or manufactured foods, and they were allowed to use other condiments, such as dressings, Worcester sauce, etc.
At the end of experimental periods 1 and 2, they returned the remaining study condiments, which were measured to calculate the amount used.
Questionnaire Two weeks prior to the beginning of the experimental period, a questionnaire was conducted by trained investigators. Participants were asked if they were following a reduced salt diet.
The number of household members was asked to estimate the amount of condiments to be provided. A short dietary propensity questionnaire SDPQ was conducted, in which the frequency of food consumption for the previous two weeks was evaluated.
The mean of two blood pressure measurements was used for analysis. Height and weight without shoes were measured.
Spot urine Participants were requested to take first morning spot urine samples on seven consecutive days prior to the beginning of experimental period 1, and during the latter half of experimental periods 1 and 2 Figure 1. The urine samples were placed in a freezer -400 C soon after they were brought to the study office.
After all study procedures were finished, all samples were measured in one batch.
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Investigators were asked if they were active a reduced salt diet.
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