Modelling of salt intake reduction by incorporation of umami substances into Japanese foods

A cross-sectional study

Bibliographic Data

ID15380170
AuthorsShiori Tanaka (0000-0003-4223-9127, The University of Tokyo), Daisuke Yoneoka (0000-0002-3525-5092, Foundation for Advanced Studies on International Development), Aya Ishizuka (0000-0003-3001-7818, The University of Tokyo), Megumi Adachi (0000-0003-3404-6640, The University of Tokyo), Hitomi Hayabuchi (Fukuoka Women's University), Toshihide Nishimura (0009-0000-6101-7314, Kagawa Nutrition University), Yukari Takemi (0000-0002-0863-3115, Kagawa Nutrition University), Hisayuki Uneyama (Ajinomoto (Japan)), Haruyo Nakamura (0000-0002-1557-0781, Foundation for Advanced Studies on International Development), Kaung Suu Lwin (0000-0002-0368-7018, The University of Tokyo), Kenichi Shibuya (0000-0003-2528-7530, Foundation for Advanced Studies on International Development), Kenji Shibuya, Shuhei Nomura (0000-0002-2963-7297, Department of Health, corresponding author)
Year2023
Volume23
Issue1
Pages516-516
Publication date2023-03-19
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueBMC Public Health (JOURNAL)
Journal identifiersISSN: 1471-2458 • E-ISSN: 1471-2458
PublisherBioMed Central (PUBLISHER • GB)
DOI10.1186/s12889-023-15322-6
PMID36935509
OpenAlexW4327901995
LanguageEN
Citations received1
References cited62

Our study provides essential information on the potential salt reduction with umami substances. The universal incorporation of umami substances into food items would enable the Japanese to achieve the national dietary goal. However, the reduced salt intake level still falls short of the global dietary recommendation

Biology · Environmental health · Monosodium glutamate · Population · Sodium · Taste · Umami · Biochemical Analysis and Sensing Techniques · Chemistry · Medicine · Nutritional Studies and Diet · Sodium Intake and Health · Food Science · Internal Medicine

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Open DOIOpen Access