Recently, a simple device for self-monitoring of daily salt intake was developed, and it is recommended by The Japanese Society of Hypertension. This study aimed to investigate the effects of this device on salt reduction and on lowering blood pressure. In this single blinded, cluster randomized controlled trial, families were randomly assigned to either an intervention or a control group. Participants in both groups attended lectures about salt reduction, but only the intervention group used the self-monitoring device to estimate their daily salt intake. The main outcome measure was the difference in the estimated daily salt intake by spot urine between the two groups after 4 weeks. The secondary outcome was the difference in blood pressure. A total of 105 families (158 participants) were randomized. The mean daily salt intake was 9.04 (SD 1.77) g/day in the control group and 9.37 (SD 2.13) g/day in the intervention group at baseline. After 4 weeks, the mean daily salt intake was 8.97 (SD 1.97) g/day in the control group and 8.60 (SD 2.25) g/day in the intervention group; the mean difference between the two groups was -0.50 g/day (95% confidence interval (CI) -0.95, -0.05; P = 0.030). The mean difference in systolic blood pressure was -4.4 mm Hg (95% CI -8.7, -0.1; P = 0.044). This is the first randomized controlled trial to demonstrate the effectiveness of a device for self-monitoring of salt intake with a significant reduction in daily salt intake and systolic blood pressure.
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http://dx.doi.org/10.1038/s41440-018-0046-0 | DOI Listing |
Food Res Int
February 2025
National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address:
The morbidity of the chronic diseases such as the hypertension and cardiovascular diseases has been increasing in recent decades. The unhealthy diet with excessive salt intake is one of the proegumenal causes. In this research, spherical hollow salt particles with high specific surface area and durable ginger flavor were prepared as a seasoning powder for salt reduction and saltiness enhancement in solid foods.
View Article and Find Full Text PDFJ Trace Elem Med Biol
January 2025
Reproduction, Mother and Child Health Unit, Research Center of the CHU de Québec, Université Laval, Québec City, Québec, Canada; Department of Obstetrics, Gynecology and Reproduction, CHU de Québec-Université Laval, Québec City, Québec, Canada. Electronic address:
Background: Adequate maternal iodine intake is important for fetal brain development. Based on iodine intakes of non-pregnant females of reproductive age from the Canadian Health Measures Survey (2016 -2017) it can be extrapolated that most pregnant females in Canada will not meet iodine requirements without supplementation.
Objectives: To assess iodine intakes of 500 pregnant, nulliparous females from Québec, Canada and report on use of multivitamin/mineral (MVM) supplements and coverage of iodized salt.
Front Nutr
January 2025
Department of Kinesiology, University of North Carolina at Greensboro, Greensboro, NC, United States.
Purpose: To examine the associations between mask-wearing on fluid consumption and physical activity behaviors during the COVID-19 pandemic.
Methods: 137 college students (female, 72.5%; age, 26 ± 9 y) completed a survey detailing their fluid intake, physical activity behaviors, and time spent wearing a mask throughout the day during the previous month in the Fall 2020 academic semester.
Hypertens Res
January 2025
Department of Precision Nutrition for Dairy Foods, Hirosaki University Graduate School of Medicine, Hirosaki, Japan.
The prevalence of hypertension in Japan remains high, owing to the high salt content of the typical Japanese diet. Dairy-based foods may reduce blood pressure and hypertension risk. However, dairy consumption is low in Japan, and the relationships between dairy intake and blood pressure or the mechanisms by which dairy products affect blood pressure are not fully understood.
View Article and Find Full Text PDFJ Agric Food Chem
January 2025
School of Food Science and Engineering, Foshan University, Foshan 528011, China.
Salty taste in foods is a key sensory attribute for appetite enhancement, however, consumption of a high salt diet is associated with a high risk of hypertension, stroke, and heart diseases. To address this issue, the World Health Organization (WHO) has recommended reducing the global per capita salt consumption by 30% by 2025, with adults optimally consuming less than 5 g/day of salt. Therefore, the search for new salty substitutes to reduce salt intake in foods has become a research hotspot.
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