Food items contributing to high dietary salt intake among Japanese adults in the 2012 National Health and Nutrition Survey

Takimoto, Hidemi; Saito, Aki; Htun, Nay Chi; Abe, Keiichi

doi:10.1038/s41440-017-0007-z

Cited by 25 publications

(35 citation statements)

References 5 publications

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“…Second, the generalizability of the results of the present study should be examined in different cohorts. In this study, the mean estimated salt intake at baseline visit was 8.4 g/d, which was lower than in the previous studies, 27,28 including the National Health and Nutrition Survey Japan in 2012 (the average salt intake of 10.4 g/d) 29 . Another characteristic of the participants of the present study was the low prevalence of diabetes (0.4%) and dyslipidemia (2.4%).…”

Section: Discussioncontrasting

confidence: 75%

Drinking frequency modifies an association between salt intake and blood pressure: A cohort study

Yoshimura

Yamamoto

Shinzawa

et al. 2020

J of Clinical Hypertension

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Salt sensitivity is one of the crucial risk factors of hypertension. The aim of the present prospective cohort study was to assess the clinical impact of alcohol drinking on an association between salt intake and blood pressure. The present study included 451 employees at a pharmaceutical company in Japan who underwent annual health checkups in both 2017 and 2018. The main exposure of interest was self‐reported drinking frequency at their first checkups: rarely, occasionally, and daily. To assess the association between the change of salt intake estimated from single‐spot urine specimens and that of blood pressure, the differences in systolic/diastolic blood pressure and salt intake between 2017 and 2018 were calculated for each subject. Multivariable‐adjusted linear regression models adjusting for clinically relevant factors clarified a drinking frequency‐dependent association between Δsalt intake and Δsystolic blood pressure (per 1 g/d of Δsalt intake adjusted β [95% confidence interval] 0.19 [−0.73, 1.12], 0.84 [0.14, 1.53], and 1.78 [0.86, 2.69] in rare, occasional, and daily drinkers). A similar association between Δsalt intake and Δdiastolic blood pressure was also observed (−0.24 [−1.02, 0.54], 0.67 (0.18, 1.16), 0.95 [0.38, 1.51], in rare, occasional, and daily drinkers). The interactions between drinking frequency and Δsalt intake were found to be statistically significant (P for interaction = .028 and .006 for ∆systolic blood pressure and ∆diastolic blood pressure, respectively). The present study identified enhanced salt sensitivity in the subjects who drink at a higher frequency, suggesting that the reduction in alcohol consumption may improve salt sensitivity in higher frequency drinkers.

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Section: Discussioncontrasting

confidence: 75%

Drinking frequency modifies an association between salt intake and blood pressure: A cohort study

Yoshimura

Yamamoto

Shinzawa

et al. 2020

J of Clinical Hypertension

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show abstract

“…Because rice is the top contributor to the intake of energy and many nutrients [ 20 ], further investigation is warranted. Additionally, it should be noted that the “plant food and fish” pattern had a high positive loading of salt-based seasonings, the top contributor to sodium intake in Japanese diet [ 44 , 45 ]. Thus, continuous efforts for reducing seasonings should be considered independent of dietary patterns.…”

Section: Discussionmentioning

confidence: 99%

Thirteen-Year Trends in Dietary Patterns among Japanese Adults in the National Health and Nutrition Survey 2003–2015: Continuous Westernization of the Japanese Diet

2018

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We examined 13-year trends in dietary patterns, using data from the National Health and Nutrition Survey, Japan 2003–2015. In repeated, independent cross-sectional studies, dietary intake was assessed with a one-day weighed dietary record in 88,527 Japanese adults aged ≥20 years. Using principal component analysis based on the daily consumption of 31 food groups, we identified three dietary patterns, the “plant food and fish”, “bread and dairy”, and “animal food and oil” patterns. In the whole sample, the “plant food and fish” pattern score decreased while the “bread and dairy” and “animal food and oil” pattern scores increased. The decreasing trends in the “plant food and fish” pattern were observed in all subgroups considered. The increasing trends in the “bread and dairy” pattern were similar across sexes and by current smoking status. However, in terms of age, occupation, and weight status, the increasing trends were only evident in particular subgroups (i.e., age 50–64 and ≥65 years; security/transportation/labor occupation and nonworker; and normal weight and overweight participants). For the “animal food and oil” pattern, the increasing trends were observed in all subgroups, except for the youngest age group (20–34 years old). This study suggests continuous Westernization of the Japanese diet.

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“…2 High salt (180-220 g kg −1 ) in soy sauce could contribute to the high intake of sodium salt, which is the major cause of increased blood pressure. 3,4 Reducing salt intake to the recommended level (less than 5 g per day) could prevent 1.7 million deaths each year. 5 Thus, low salt soy sauce is urgently needed for a healthy diet.…”

Section: Introductionmentioning

confidence: 99%

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

Zhang

2020

J Sci Food Agric

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BACKGROUND Soy sauce is a well‐known condiment worldwide. However, the high salt content in soy sauce contributes to the high intake of sodium salt, which usually results in high blood pressure. High salt soy sauce usually has the better quality (aroma and taste) than low salt. Tetragenococcus halophilus and Candida versatilis are important starters for soy sauce fermentation. It is of urgent need to explore what the effect of these two strains on the aroma‐ and taste‐attributes of soy sauce to achieve high quality fermentation with low salt. RESULTS In this study, aroma‐active and taste compounds in soy sauce were reviewed and listed. Then, soy sauce fermentation inoculated with different combinations of T. halophilus (at different inoculated time) and C. versatilis were completed. Aroma‐active and taste compounds in different samples were quantified. Multivariate analysis was used to analyze these data. The aroma‐active compounds which were highly related to the inoculation of T. halophilus and C. versatilis were found. Meanwhile, the addition time of T. halophilus could also be highly related to the production of aroma‐active compounds. More importantly, T. halophilus was highly correlated with the production of umami‐taste compounds in soy sauce, including aspartic acid, glutamic acid, alanine and N ‐succinyl‐glutamic acid. CONCLUSION These results will provide a better understanding of the effects of T. halophilus and C. versatilis on the formation of significant aroma‐active and umami‐taste constituents in soy sauce. Furthermore, it will be helpful to realize fermentative control of soy sauce with high quality at low salt. © 2020 Society of Chemical Industry

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Food items contributing to high dietary salt intake among Japanese adults in the 2012 National Health and Nutrition Survey

Cited by 25 publications

References 5 publications

Drinking frequency modifies an association between salt intake and blood pressure: A cohort study

Drinking frequency modifies an association between salt intake and blood pressure: A cohort study

Thirteen-Year Trends in Dietary Patterns among Japanese Adults in the National Health and Nutrition Survey 2003–2015: Continuous Westernization of the Japanese Diet

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

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