• Search Research Projects
  • Search Researchers
  • How to Use
  1. Back to previous page

Double-blind randomized controlled trial of low sodium seasonings on salt intake and blood pressure

Research Project

Project/Area Number 12670350
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field Public health/Health science
Research InstitutionHamamatsu University School of Medicine

Principal Investigator

NAKAMURA Mieko  Hamamatsu University School of Medicine, Department of Hygiene, Instructor, 医学部, 助手 (30236012)

Co-Investigator(Kenkyū-buntansha) KUBO Nobuaki  Hamamatsu University School of Medicine, Department of Hygiene, Instructor, 医学部, 助手 (00303545)
AOKI Nobuo  Hamamatsu University School of Medicine, Department of Hygiene, Professor, 医学部, 教授 (10109762)
Project Period (FY) 2000 – 2002
Project Status Completed (Fiscal Year 2002)
Budget Amount *help
¥3,100,000 (Direct Cost: ¥3,100,000)
Fiscal Year 2002: ¥500,000 (Direct Cost: ¥500,000)
Fiscal Year 2001: ¥2,000,000 (Direct Cost: ¥2,000,000)
Fiscal Year 2000: ¥600,000 (Direct Cost: ¥600,000)
KeywordsSalt / Diet / Taste / Urine collection / Intervention study / Japan / RCT / 血圧
Research Abstract

<BACKGROUND> About half of dietary salt comes from salty seasoning such as salt, soy sauce and miso (soybean paste) in Japan. It is very difficult for Japanese people to eat a traditional Japanese diet and achieve reduction in dietary salt intake. A practical and easy manner for reducing dietary salt intake would contribute to the prevention of cardiovascular disease in Japan.
<METHODS> Two double-blind, randomized placebo-controlled trials were conducted to examine the effect of low sodium soy sauce and miso on urinary salt excretion during 24 hours (n=17, cross-over design) and to evaluate the feasibility of long-term use of low sodium soy sauce and miso in general Japanese population and its effect on blood pressure (low sodium group n=32, controls n=32, parallel design).
<RESULTS> In the first trial, urinary salt excretion decreased by 2.3 g in the low sodium group and increased by 0.6 g in the controls, and the difference between two groups was 2.9 g after one-week intervention. No statistically significant difference was found in urine volume and urinary excretions of creatinine, potassium, calcium and magnesium. In the second trial, no significant differences in age, sex, body mass index, blood pressure and hypertension were found between low sodium groups and controls before intervention. After six-week intervention, no significant change in blood pressure was observed in all of the participants. However, in those aged 40 years and older, 6.4 mm Hg net reduction in diastolic blood pressure with no significant change for systolic blood pressure was noted in the low sodium group. Taste evaluation for the low sodium group. Taste evaluation for the low sodium seasoning was considerably good.
<CONCLUSION> Replacing soy sauce and miso from common sodium type to low sodium type is feasible in the general population and it could be the basis for a salt reduction strategy in the Japanese diet.

Report

(4 results)
  • 2002 Annual Research Report   Final Research Report Summary
  • 2001 Annual Research Report
  • 2000 Annual Research Report
  • Research Products

    (7 results)

All Other

All Publications (7 results)

  • [Publications] 中村 美詠子: "日本食における低ナトリウム醤油・味噌による減塩:二重盲検無作為化比較クロスオーバー研究"日本循環器病予防学会誌. 37・1. 12-18 (2002)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2002 Final Research Report Summary
  • [Publications] Mieko Nakamura: "Feasibility and Effect on Blood Pressure of 6-week Use of Low Sodium Soy Sauce and Miso (Fermented Soybean Paste)"Circulation Journal. 67・6(in press). 530-534 (2003)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2002 Final Research Report Summary
  • [Publications] Mieko Nakamura: "Reduction in Salt Intake with Low Sodium Soy Source and Miso (Soybean Paste) in Japanese Diet : Randomized, Placebo-controlled, Double-blind Cross-over Study"Japanese Journal of Cardiovascular Disease Prevention. 37-1. 12-18 (2002)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2002 Final Research Report Summary
  • [Publications] Mieko Nakamura: "Feasibility and Effect on Blood Pressure of 6-week Use of Low Sodium Soy Sauce and Miso (Fermented Soybean Paste)"Circulation Journal. (in press), 67-6. (2003)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2002 Final Research Report Summary
  • [Publications] Mieko Nakamura, Nobuo Aoki, Takuji Yamada, Nobuaki Kubo: "Feasibility and Effect on Blood Pressure of 6-week Use of Low Sodium Soy Sauce and Miso(Fermented Soybean Paste)"Circulation Journal. 67・6(in press). (2003)

    • Related Report
      2002 Annual Research Report
  • [Publications] 中村 美詠子, 久保 伸朗, 青木 伸雄: "日本食における低ナトリウム醤油・味噌による減塩:二重盲検無作為化比較クロスオーバー研究"日本循環器病予防学会誌. 37・1. 12-18 (2002)

    • Related Report
      2001 Annual Research Report
  • [Publications] 中村美詠子: "栄養学における疫学の役割"栄養学雑誌. 59・1. 43-45 (2001)

    • Related Report
      2000 Annual Research Report

URL: 

Published: 2000-04-01   Modified: 2016-04-21  

Information User Guide FAQ News Terms of Use Attribution of KAKENHI

Powered by NII kakenhi