Association between the Portion Sizes of Traditional Japanese Seasonings—Soy Sauce and Miso—and Blood Pressure: Cross-Sectional Study Using National Health and Nutrition Survey, 2012–2016 Data

Okada, Emiko; Saito, Aki; Takimoto, Hidemi

doi:10.3390/nu10121865

Cited by 10 publications

(10 citation statements)

References 25 publications

(29 reference statements)

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“…In particular, traditional Japanese seasonings such as shoyu (soya sauce) and miso (fermented soya bean paste) have a higher Na content than other seasonings (36) . However, we previously noted that, based on the NHNS data, larger portion sizes of soya sauce or miso were not associated with elevated BP levels among Japanese adults who typically have a higher intake of vegetables, soya products and mushrooms (14) . In contrast, the food source of salt varies with age; for example, the proportion of adults consuming miso was higher in the elderly, and the proportions of those consuming Chinese noodles and Japanese curry roux were higher among the younger age groups (37) .…”

Section: Discussionmentioning

confidence: 89%

Dietary sodium:potassium ratio and CVD risk factors among Japanese adults: a retrospective cross-sectional study of pooled data from the National Health and Nutrition Survey, 2003–2017

Okada

Matsumoto

et al. 2020

Br J Nutr

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Few studies have reported association between sodium-to-potassium (Na-K) ratio and risk factors related to cardiovascular diseases (CVDs) among the general population in Asian countries. This study aimed to investigate the dietary sodium-to-potassium (Na-K) ratio association with CVD risk factors among Japanese adults. This retrospective cross-sectional study included 48,800 Japanese participants (19,386 men and 29,414 women) aged ≥20 years, registered in the 2003–2017 National Health and Nutrition Survey. Multivariate odds ratios (ORs) and 95% confidence intervals (CIs) for risk of hypertension, high glycated haemoglobin A1c (HbA1c) levels, hypercholesterolaemia, low serum levels of high-density lipoprotein (HDL) cholesterol, and high non-HDL cholesterol levels according to Na-K ratio, were estimated using logistic regression models. Dietary Na-K ratio decreased for both men and women from 2003 to 2017. Higher Na-K ratio and higher hypertension prevalence was observed (multivariate OR [fifth vs. first quintiles] = 1.27, 95% CI: 1.15, 1.40; P for trend <0.001 for men and 1.12, 95% CI: 1.01, 1.23; P for trend = 0.007 for women). Higher Na-K ratio was associated with higher prevalence of high HbA1c levels in men (multivariate OR = 1.56, 95% CI: 1.24, 1.96). Prevalence of low HDL cholesterol levels was increased with higher Na-K ratio (P for trend = 0.002 for men and <0.001 for women). No significant associations were found between Na-K ratio and hypercholesterolaemia in men or high non-HDL cholesterol levels in both men and women. Our findings suggest that dietary Na-K ratio is associated with several CVD risk factors among Japanese adults.

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Section: Discussionmentioning

confidence: 89%

Dietary sodium:potassium ratio and CVD risk factors among Japanese adults: a retrospective cross-sectional study of pooled data from the National Health and Nutrition Survey, 2003–2017

Okada

Matsumoto

et al. 2020

Br J Nutr

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“…Although the mineral potassium is present in high quantity in soybeans, and it has been found to decrease during fermentation, miso is still considered a good source containing between 0.2 and 0.44 g/100 g (Kwon et al., 2010; Okada et al, 2018). Evidence has shown that increased potassium intake reduces blood pressure and is associated with a lower incidence of stroke (Aburto et al., 2013).…”

Section: Potential Health Benefits Of Japanese Koji and Misomentioning

confidence: 99%

Fermentation and the microbial community of Japanese koji and miso: A review

Allwood

Wakeling

Bean

2021

Journal of Food Science

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Miso is a well‐known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. Miso production involves a two‐stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with the miso left to ferment for up to 2 years. The microbial community of miso is considered essential to the development of the unique taste, texture, and nutritional profile of miso. Despite the importance of microorganisms in the production of miso, very little research has been undertaken to characterize and describe the microbial process. In this review, we provide an overview of the two‐stage fermentation process, describe what is currently known about the microbial communities involved and consider any potential health benefits associated with the consumption of miso, along with food safety concerns. As the popularity of miso continues to expand globally and is produced under new environmental conditions, understanding the microbiological processes involved will assist to ensure that global production of miso is safe as well as delicious.

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“…Dietary sodium intake is much higher in the Japanese population than in Western countries, and the majority of it comes from seasoning. However, a study by Okada et al [ 71 ] has shown that the portion size of soy sauce or miso is not associated with hypertension. These results were based on 25,738 Japanese men and women aged 20 years or older who participated in the national health and nutrition surveys between 2012 and 2016.…”

Section: Nutritional Function Of Misomentioning

confidence: 99%

Japanese Traditional Miso and Koji Making

Kusumoto

Yamagata

Tazawa³

et al. 2021

JoF

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Miso is a traditional Japanese seasoning paste produced by fermenting soybeans using the power of koji mold. A recent Japanese cohort study has shown that increased consumption of fermented soybean products is associated with a reduced risk of death in both men and women. In this review, we briefly explain what miso means in the Japanese culture and food industry, varieties of miso available today, and steps involved in miso making. Then, we review early and latest scientific researches in koji mold species, their safety, and beneficial enzymes they produce during fermentation and maturation processes, which play a major part in determining the quality and sensory profile of miso.

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Association between the Portion Sizes of Traditional Japanese Seasonings—Soy Sauce and Miso—and Blood Pressure: Cross-Sectional Study Using National Health and Nutrition Survey, 2012–2016 Data

Cited by 10 publications

References 25 publications

Dietary sodium:potassium ratio and CVD risk factors among Japanese adults: a retrospective cross-sectional study of pooled data from the National Health and Nutrition Survey, 2003–2017

Dietary sodium:potassium ratio and CVD risk factors among Japanese adults: a retrospective cross-sectional study of pooled data from the National Health and Nutrition Survey, 2003–2017

Fermentation and the microbial community of Japanese koji and miso: A review

Japanese Traditional Miso and Koji Making

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