Effect of monitoring salt concentration of home-prepared dishes and using low-sodium seasonings on sodium intake reduction

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.

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Acknowledgements

We would like to sincerely thank Ms. Tomoyo Komata for her dedication in conducting this study. The study was supported by JSPS KAKENHI (Grant Number 24500970).

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Correspondence to Junko Ishihara.

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The authors declare that they have no conflict of interest.

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Ribeka Takachi is a principal investigator.

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Nakadate, M., Ishihara, J., Iwasaki, M. et al. Effect of monitoring salt concentration of home-prepared dishes and using low-sodium seasonings on sodium intake reduction. Eur J Clin Nutr 72, 1413–1420 (2018). https://doi.org/10.1038/s41430-017-0053-2

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