Publications by authors named "Yuta Tanoe"
Reducing sodium content in foods is an important public health measure to reduce salt intake and decrease the incidence of noncommunicable diseases, such as cardiovascular disease and chronic kidney disease. This study quantified the amount of salt intake that could potentially be reduced by using umami substances, including glutamate, inosinate, and guanylate, without compromising taste, for adults in the United Kingdom (UK). We used data comprised of 1834 adults aged 20 years and over from the National Diet and Nutrition Survey (NDNS RP) 2016/2017-2018/2019.
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- Excessive salt consumption can raise blood pressure and lead to various non-communicable diseases (NCDs), making the reduction of salt in food a critical public health goal.
- This study used data from the National Health and Nutrition Examination Survey (NHANES 2017-2018) to analyze how replacing salt with umami substances can reduce daily salt intake among US adults.
- Results indicate that by incorporating umami substances, adults could cut their salt intake by 7.31-13.53%, potentially helping 21.21-26.04% of adults stay below the WHO's recommended salt limit of 5g/day, all while maintaining flavor.