2014 Fiscal Year Final Research Report
Estimating the reduction of salt intake using a biomarker by modification of taste preference.
| Project/Area Number |
24500970
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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 |
Eating habits, studies on eating habits
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| Research Institution | Niigata University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
ISHIHARA Junko 相模女子大学, 栄養科学部, 准教授 (30415509)
IWASAKI Motoki 独立行政法人国立がん研究センター, がん予防・検診研究センター, 部長 (60392338)
KAZUTOSHI Nakamura 新潟大学, 医歯学系, 教授 (70207869)
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Keywords | 減塩 / 無作為化比較試験 / 嗜好 |
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| Outline of Final Research Achievements |
We examined the difference in sodium intake according to taste preference. Taste preference for miso soup was associated with 24-hour urinary sodium excretion, with a regression coefficient per 1 rank preference increment of 1g salt/d. Taste preference for miso soup was suggested to be a defining feature of whole sodium intake through discretional salt-related behaviors. Based on these results, we conducted a pilot study of randomized controlled trial. For the intervention, low-sodium miso and soy sauce were provided. A salinity meter was also provided to monitor salt concentration of miso-soup by 2 × 2 factorial design. Changes of 24-hour urinary sodium excretion before and after intervention period were compared. Reduction of salt intake was approximately -2g according to low-sodium seasoning use. This difference was similar to previous studies. Reduction by monitoring salt concentration was -3g.
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| Free Research Field |
栄養疫学
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