Salt sensitive hypertension is a significant health problem worldwide and a modifiable risk factor for renal, cardiovascular, and cerebrovascular diseases. This study aims to determine how kidney function (by measuring renal oxygenation and blood flow) and the process by which your body converts what you eat and drink into energy food (your metabolism) differs between individuals with and without salt sensitivity. A total of about 70 people between the ages of 25 and 65 with a blood pressure of 110/70 or higher are expected to participate in this at the Medical College of Wisconsin.
Seventy subjects will be enrolled and randomized to start either a low sodium diet (1200 mg/day) or high sodium diet (more than 4200 mg/day) for two weeks. After completion of two weeks, subjects will be switched to the 'opposite' diet for two weeks after a one-week period between the two diets.
For the low sodium diet, subjects will be supplied with food and will be asked to keep food logs. Study measures will be performed after the two week period including BOLD MRI imaging to assess renal oxygenation levels and blood flow. During high sodium diet period, subjects will be either supplemented with sodium chloride tablets or high sodium foods to achieve a daily sodium intake above 4200 mg/day. If subjects already consume over 4200 mg/day of sodium, no changes. Again, subjects will undergo the same procedures as above.
At the end of high sodium diet, a subgroup of 18 subjects will have renal vein sampling performed (this will be equally divided between salt-sensitive and salt-insensitive subjects and per subject preference as all may not want to have renal vein sampling).
Primary Investigator: Srividya Kidambi, MD, MS
Protocol ID: PRO00037003
Status: Currently Enrolling