Sodium sources in the Japanese diet

Difference between generations and sexes

Bibliographic Data

ID15093276
AuthorsKeiko Asakura (0000-0002-2323-1640, The University of Tokyo), Ken Uechi (0000-0002-2806-903X, The University of Tokyo), Shizuko Masayasu, Satoshi Sasaki (0000-0002-6419-4495, The University of Tokyo, corresponding author)
Year2016
Volume19
Issue11
Pages2011-2023
Publication date2016-08-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenuePublic Health Nutrition (JOURNAL)
Journal identifiersISSN: 1368-9800 • E-ISSN: 1475-2727
PublisherCambridge University Press (CUP) (PUBLISHER)
DOI10.1017/s1368980015003249
PMID26573337
OpenAlexW2178833728
LanguageEN
Citations received7
References cited29

Objective Globally, the Na consumption of most people exceeds the WHO recommendation. To be effective, salt reduction programmes require assessment of the dietary sources of Na. Due to methodological difficulties however, comprehensive assessments are rare. Here, we identified Na sources in the Japanese diet using a 4 d diet record that was specifically designed for Na source description. Design A cross-sectional study. Subjects Apparently healthy men ( n 196) and women ( n 196) aged 20–69 years. Setting The subjects were recruited from twenty-three of forty-seven prefectures in Japan. Results The proportion of discretionary Na intake in total Na intake was 52·3 % in men and 57·1 % in women, and was significantly lower in younger subjects. The two major food groups contributing to Na intake were seasonings such as salt or soya sauce (61·7 % of total Na intake in men, 62·9 % in women) and fish and shellfish (6·7 % in men, 6·6 % in women). The third major contributor differed between men and women (noodles in men, 4·9 %; bread in women, 5·0 %). Further, the contribution of each food group to total Na intake differed among age groups. Conclusions While individual efforts to decrease Na intake remain important, population approaches to reducing Na content in processed foods are already equally important and will assume greater importance in the future even in Japan, an Asian country facing a rapid Westernization in dietary habits

Biology · Blood pressure · Dietary Sodium · Environmental health · Fish · Fishery · Food group · Food habits · Food intake · Population · Westernization · Consumer Attitudes and Food Labeling · Demography · Medicine · Nutritional Studies and Diet · Sodium Intake and Health · Food Science · Internal Medicine

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