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.
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.
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.
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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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).
Conflict of interest
The authors declare that they have no conflict of interest.
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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