Misako Nakadate1, Junko Ishihara2,3, Motoki Iwasaki4, Kaori Kitamura5, Erika Kato5, Junta Tanaka6, Kazutoshi Nakamura5, Takuma Ishihara7, Ayumi Shintani7, Ribeka Takachi5,8. 1. Division of Nutrition Science, Graduate School of Sagami Women's University, 2-1-1 Bunkyo, Minami-ku, Sagamihara, Kanagawa, 252-0383, Japan. 2. Division of Nutrition Science, Graduate School of Sagami Women's University, 2-1-1 Bunkyo, Minami-ku, Sagamihara, Kanagawa, 252-0383, Japan. j-ishihara@azabu-u.ac.jp. 3. School of Life and Environmental Science, Department of Food and Life Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara-shi, Kanagawa, 252-5201, Japan. j-ishihara@azabu-u.ac.jp. 4. Division of Epidemiology, Research Center for Cancer Prevention and Screening, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan. 5. Department of Community Preventive Medicine, Niigata University Graduate School of Medical and Dental Sciences, 1-757 Asahimachidori, Chuo-ku, Niigata, 951-8510, Japan. 6. Department of Health Promotion Medicine, Niigata University Graduate School of Medical and Dental Sciences, 1-757 Asahimachidori, Chuo-ku, Niigata, 951-8510, Japan. 7. Department of Medical Statistics, Osaka City University Graduate School of Medicine, 1-4-3, Asahi-machi, Abeno-ku, Osaka, 545-8585, Japan. 8. Department of Food Science and Nutrition, Nara Women's University Graduate School of Humanities and Sciences, Kitauoyanishimachi, Nara, Nara, 630-8506, Japan.
Abstract
BACKGROUND/ OBJECTIVES: Objective methods such as the monitoring of salt concentrations in home-prepared dishes may be effective in reducing salt intake. We investigated the effect of monitoring the salt concentration of home-prepared dishes (Monitoring) on salt reduction and change in taste threshold, and the effect of the simultaneous use of low-sodium seasonings (Seasoning) to compare the effect of Monitoring with the conventional method. SUBJECTS/ METHODS: We conducted a double-blind randomized controlled study using a 2 × 2 factorial design with two interventions. A total of 50 participants (40-75 years-old) were recruited among residents of Niigata Prefecture, a high sodium-consuming population in Japan, then randomly allocated to four groups. After excluding participants with incomplete urine collection, change in salt intake was evaluated using 24-hour urinary excretion as a surrogate of intake for 43 participants. Change in taste threshold was evaluated in 48 participants after excluding those with incomplete threshold measurement. RESULTS: The Monitoring intervention group showed a significant decrease in sodium intake (-777 mg/24 h), whereas the decrease in the Seasoning intervention group was not significant (-413 mg/24 h). Sodium intake did not statistically differ between the intervention and control groups (-1011 mg/24 h and -283 mg/24 h for Monitoring and Seasoning, respectively). The changes in taste threshold measurement were very small and did not markedly differ between groups. CONCLUSIONS: Monitoring the salt concentration of dishes had a potentially stronger salt-reducing effect than the use of low-sodium seasonings, a conventional method. Confirmation requires additional study with a larger sample size.
RCT Entities:
BACKGROUND/ OBJECTIVES: Objective methods such as the monitoring of salt concentrations in home-prepared dishes may be effective in reducing salt intake. We investigated the effect of monitoring the salt concentration of home-prepared dishes (Monitoring) on salt reduction and change in taste threshold, and the effect of the simultaneous use of low-sodium seasonings (Seasoning) to compare the effect of Monitoring with the conventional method. SUBJECTS/ METHODS: We conducted a double-blind randomized controlled study using a 2 × 2 factorial design with two interventions. A total of 50 participants (40-75 years-old) were recruited among residents of Niigata Prefecture, a high sodium-consuming population in Japan, then randomly allocated to four groups. After excluding participants with incomplete urine collection, change in salt intake was evaluated using 24-hour urinary excretion as a surrogate of intake for 43 participants. Change in taste threshold was evaluated in 48 participants after excluding those with incomplete threshold measurement. RESULTS: The Monitoring intervention group showed a significant decrease in sodium intake (-777 mg/24 h), whereas the decrease in the Seasoning intervention group was not significant (-413 mg/24 h). Sodium intake did not statistically differ between the intervention and control groups (-1011 mg/24 h and -283 mg/24 h for Monitoring and Seasoning, respectively). The changes in taste threshold measurement were very small and did not markedly differ between groups. CONCLUSIONS: Monitoring the salt concentration of dishes had a potentially stronger salt-reducing effect than the use of low-sodium seasonings, a conventional method. Confirmation requires additional study with a larger sample size.