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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.

<BACKGROUND>在日本，大约一半的膳食盐来自盐的调味品，如作为盐、酱料和味噌（豆酱）。日本人很难吃传统的日本饮食，并达到减少饮食中盐的摄入量。在日本，一种实用而简单的减少饮食盐摄入量的方法将有助于预防心血管疾病。<METHODS>进行了两项双盲、随机安慰剂对照试验，以检查低钠酱料和味噌对24小时尿盐排泄的影响（n=17，交叉设计），并评估在日本普通人群中长期使用低钠酱料和味噌的可行性及其对血压的影响（低钠组n=32，对照组n= 32，平行设计）。<RESULTS>在第一次试验中，低钠组尿盐排泄量减少了2.3 g，对照组增加了0.6 g，干预一周后两组差异为2.9 g。两组尿量及尿肌酐、钾、钙、镁排泄量差异无统计学意义。在第二个试验中，干预前低钠组与对照组在年龄、性别、体重指数、血压和高血压方面无显著差异。经过六周的干预，所有参与者的血压没有明显变化。然而，在40岁及以上的患者中，低钠组的舒张压净降低6.4 mm Hg，收缩压无显著变化。低钠组的味觉评价。低钠调味料的品尝评价相当好。<CONCLUSION>将酱料和味噌从普通钠型改为低钠型在一般人群中是可行的，这可能是日本饮食中减少盐的策略的基础。