論文

査読有り
2018年1月10日

Effect of monitoring salt concentration of home-prepared dishes and using low-sodium seasonings on sodium intake reduction

European Journal of Clinical Nutrition
  • Misako Nakadate
  • ,
  • Junko Ishihara
  • ,
  • Motoki Iwasaki
  • ,
  • Kaori Kitamura
  • ,
  • Erika Kato
  • ,
  • Junta Tanaka
  • ,
  • Kazutoshi Nakamura
  • ,
  • Takuma Ishihara
  • ,
  • Ayumi Shintani
  • ,
  • Ribeka Takachi

72
10
開始ページ
1
終了ページ
8
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1038/s41430-017-0053-2
出版者・発行元
Nature Publishing Group

Background/objectives: Objective methods such as the monitoring of salt concentrations in home-prepared dishes may be effective in reducing salt intake. We investigated the effect of monitoring the salt concentration of home-prepared dishes (Monitoring) on salt reduction and change in taste threshold, and the effect of the simultaneous use of low-sodium seasonings (Seasoning) to compare the effect of Monitoring with the conventional method. Subjects/methods: We conducted a double-blind randomized controlled study using a 2 × 2 factorial design with two interventions. A total of 50 participants (40–75 years-old) were recruited among residents of Niigata Prefecture, a high sodium-consuming population in Japan, then randomly allocated to four groups. After excluding participants with incomplete urine collection, change in salt intake was evaluated using 24-hour urinary excretion as a surrogate of intake for 43 participants. Change in taste threshold was evaluated in 48 participants after excluding those with incomplete threshold measurement. Results: The Monitoring intervention group showed a significant decrease in sodium intake (−777 mg/24 h), whereas the decrease in the Seasoning intervention group was not significant (−413 mg/24 h). Sodium intake did not statistically differ between the intervention and control groups (−1011 mg/24 h and −283 mg/24 h for Monitoring and Seasoning, respectively). The changes in taste threshold measurement were very small and did not markedly differ between groups. Conclusions: Monitoring the salt concentration of dishes had a potentially stronger salt-reducing effect than the use of low-sodium seasonings, a conventional method. Confirmation requires additional study with a larger sample size.

リンク情報
DOI
https://doi.org/10.1038/s41430-017-0053-2
PubMed
https://www.ncbi.nlm.nih.gov/pubmed/29321686
ID情報
  • DOI : 10.1038/s41430-017-0053-2
  • ISSN : 1476-5640
  • ISSN : 0954-3007
  • PubMed ID : 29321686
  • SCOPUS ID : 85040343038

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