Double-blind randomized controlled trial of low sodium seasonings on salt intake and blood pressure

低钠调味料对盐摄入量和血压影响的双盲随机对照试验

基本信息

批准号：
12670350
负责人：
NAKAMURA Mieko
金额：
$ 1.98万
依托单位：
Hamamatsu University School of Medicine
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2000
资助国家：
日本
起止时间：
2000 至 2002
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-12670350/
关键词：
Salt Diet Taste Urine collection Intervention study Japan RCT 血圧

项目摘要

<BACKGROUND> About half of dietary salt comes from salty seasoning such as salt, soy sauce and miso (soybean paste) in Japan. It is very difficult for Japanese people to eat a traditional Japanese diet and achieve reduction in dietary salt intake. A practical and easy manner for reducing dietary salt intake would contribute to the prevention of cardiovascular disease in Japan.<METHODS> Two double-blind, randomized placebo-controlled trials were conducted to examine the effect of low sodium soy sauce and miso on urinary salt excretion during 24 hours (n=17, cross-over design) and to evaluate the feasibility of long-term use of low sodium soy sauce and miso in general Japanese population and its effect on blood pressure (low sodium group n=32, controls n=32, parallel design).<RESULTS> In the first trial, urinary salt excretion decreased by 2.3 g in the low sodium group and increased by 0.6 g in the controls, and the difference between two groups was 2.9 g after one-week intervention. No statistically significant difference was found in urine volume and urinary excretions of creatinine, potassium, calcium and magnesium. In the second trial, no significant differences in age, sex, body mass index, blood pressure and hypertension were found between low sodium groups and controls before intervention. After six-week intervention, no significant change in blood pressure was observed in all of the participants. However, in those aged 40 years and older, 6.4 mm Hg net reduction in diastolic blood pressure with no significant change for systolic blood pressure was noted in the low sodium group. Taste evaluation for the low sodium group. Taste evaluation for the low sodium seasoning was considerably good.<CONCLUSION> Replacing soy sauce and miso from common sodium type to low sodium type is feasible in the general population and it could be the basis for a salt reduction strategy in the Japanese diet.

<背景> 在日本，大约一半的膳食盐来自盐、酱油和味噌（大酱）等咸味调味料。对于日本人来说，吃传统的日本饮食并实现减少膳食盐摄入量是非常困难的。一种实用且简单的减少膳食盐摄入量的方法将有助于日本心血管疾病的预防。<方法>进行了两项双盲、随机安慰剂对照试验，探讨低钠酱油和味噌对尿盐的影响24小时内的排泄量（n=17，交叉设计），并评估日本普通人群长期使用低钠酱油和味噌的可行性及其对血压的影响（低钠组n=32，对照） n=32，平行设计）。<结果>第一项试验中，低钠组尿盐排泄量减少2.3 g，对照组增加0.6 g，一周后两组之间的差异为2.9 g干涉。尿量和肌酐、钾、钙和镁的尿排泄量没有统计学上的显着差异。在第二项试验中，干预前低钠组和对照组之间的年龄、性别、体重指数、血压和高血压没有显着差异。经过六周的干预后，所有参与者的血压均未观察到显着变化。然而，在 40 岁及以上的人群中，低钠组的舒张压净降低了 6.4 毫米汞柱，而收缩压没有显着变化。低钠组的味道评价。低钠调味料的味道评价相当不错。 <结论> 将酱油和味噌从普通钠型替换为低钠型对于普通人群来说是可行的，这可以作为日本饮食中减盐策略的基础。