| Project/Area Number |
15K01731
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Applied health science
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| Research Institution | Azabu University (2017)
Sagami Women's University (2015-2016) |
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Principal Investigator |
ISHIHARA JUNKO 麻布大学, 生命・環境科学部, 教授 (30415509)
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| Co-Investigator(Kenkyū-buntansha) |
岩崎 基 国立研究開発法人国立がん研究センター, 社会と健康研究センター, 部長 (60392338)
高地 リベカ 奈良女子大学, 生活環境科学系, 教授 (60413085)
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2017: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2016: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Fiscal Year 2015: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
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| Keywords | 生活習慣病 / 健康教育 / 食生活 / 減塩 / 無作為化比較試験 |
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| Outline of Final Research Achievements |
The purpose of the study was to compare the dietary salt reduction effect of self-monitoring the salt concentration of home-prepared dishes to conventional method, use of low-sodium seasonings.
We conducted a randomized controlled study using a 2 × 2 factorial design with two interventions. A total of 200 participants were recruited, then randomly allocated to four groups. The intervention period was for 3 months. Change in salt intake was evaluated using 24-hour urinary excretion as a surrogate of intake. Information about taste preference, salty food intake, and self-reported weight were collected using questionnaires. Salt intake and other information was collected 4 times during a year: baseline; after intervention (3, 6 12 months after the baseline.)
As results, sodium intake did not statistically differ between the intervention and control groups for the self-monitoring nor the use of low-sodium seasonings.
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