Development of an effective sat reduction campaign method and it's evaluation for middle aged and elder hyper- and normotensive residents

2017 Fiscal Year Final Research Report

• Project/Area Number: 26460759
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Epidemiology and preventive medicine
• Research Institution: University of Human Arts and Sciences
• Principal Investigator: Okuda Nagako 人間総合科学大学, 人間科学部, 教授(移行) (80452233)
• Project Period (FY): 2014-04-01 – 2018-03-31
• Keywords: 高血圧 / 栄養 / ポピュレーションストラテジー / ナトリウム / カリウム

Outline of Final Research Achievements

We developed potassium enriched reduced salt condiments (soy sauce, miso, salt, and noodle soup); reduced Na/K condiments, with both sufficient palatability and blood pressure reduction effect. We performed a pilot intervention study in which participants used standard condiments for two weeks and reduced Na/K condiments for two weeks at home, and spot urinary Na/K ratios for the two periods were obtained. Average urinary Na/K ratio was significantly lower for reduced Na/K condiment period (3.28 vs. 3.96, P<0.001).
We examined relationship between food intakes and 24hr urinary sodium excretion using high-quality dietary data. Having more high sodium Japanese foods, as well as white steamed rice were associated with higher sodium excretion. Having more bread, milk, salad was associated with lower sodium excretion. Usefulness of a short dietary propensity questionnaire was shown, and can be used in the future extensive intervention study.

Free Research Field

公衆衛生