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Quantitative verification of the effect of using an umami substance (L-glutamate) to reduce salt intake

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Acknowledgements

We are grateful to Dr Akiko Nanri for her guidance and to Dr Yoko Umeki, Ms Yang Zhu and other members of the department who participated in the study. We are also grateful to MPH Michihiro Takada from Ajinomoto Co., Inc., for helping with the statistical analysis.

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Correspondence to Masanori Ohta.

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SF, SY, and HM are employees of Ajinomoto Co., Inc. There are no conflicts of interest to report for the other authors.

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Morita, R., Ohta, M., Hayabuchi, H. et al. Quantitative verification of the effect of using an umami substance (L-glutamate) to reduce salt intake. Hypertens Res 43, 579–581 (2020). https://doi.org/10.1038/s41440-020-0399-z

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