Salt intake reduction using umami substance-incorporated food: a secondary analysis of NHANES 2017–2018 data

Abstract

Objective: Excessive salt intake raises blood pressure and increases the risk of non-communicable diseases (NCDs), such as cardiovascular disease, chronic kidney disease, and stomach cancer. Reducing the sodium content of food is an important public health measure to control the NCDs. This study quantifies the amount of salt reduced by using umami substances, i.e., glutamate, inosinate, and guanylate, for adults in the United States (US). Design: The secondary data analysis was performed using data of the US nationally representative cross-sectional dietary survey, the National Health and Nutrition Examination Survey (NHANES) 2017-2018. Per capita daily salt intake corresponding to the NHANES food groups was calculated in the four hypothetical scenarios of 0%, 30%, 60%, and 90% market share of low-sodium foods in the country. The salt reduction rates by using umami substances were estimated based on the previous study results. Setting: The United States Participants: 4,139 individuals aged 20 years and older in the US Results: Replacing salt with umami substances could help the US adults reduce salt intake by 7.31–13.53% (7.50–13.61% for women; 7.18–13.53% for men), which is equivalent to 0.61–1.13g/day (0.54–0.98g/day for women; 0.69–1.30g/day for men) without compromising the taste. Approximately, 21.21–26.04% of the US adults could keep their salt intake below 5 g/day, the World Health Organization’s recommendation in the scenario where there is no low-sodium product on the market. Conclusions: This study provides essential information that the use of umami substances as a substitute for salt may help reduce the US adults’ salt intake.

Physical activity and nutrition in chronic kidney disease

“…Taken together, these data support current international recommendations of dietary salt restriction in individuals with diabetes with or without hypertension or evidence of kidney disease [9 & ,10]. The National Health and Nutrition Examination Survey (NHANES) suggested that umami substances as a substitute for salt, that is, glutamate, inosinate and guanylate, may help reduce the United States adults' salt intake by up to 13% [28]. Salt substitutes, usually contain potassium chloride, has emerged as a potentially attractive mechanism for reducing sodium intake.…”

“…The National Health and Nutrition Examination Survey (NHANES) suggested that umami substances as a substitute for salt, that is, glutamate, inosinate and guanylate, may help reduce the United States adults’ salt intake by up to 13% [28]. Salt substitutes, usually contain potassium chloride, has emerged as a potentially attractive mechanism for reducing sodium intake.…”