Shift in sodium chloride sources in past 10 years of salt reduction campaign in Japan.
Twenty four-hr total food duplicate samples were collected from nonsmoking house-wives (aged mostly 30 to 60 years) twice at a 10-year interval in winter seasons, once in around 1980 and then in around 1990 in 11 prefectures in Japan. In practice, 342 and 472 samples were obtained in the 1980 and 1990 studies, respectively. Sodium chloride (NaCl) intake via each food item was estimated from the weight of the item in the duplicate. The comparison of 1990 results with 1980 results showed that the total NaCl intake (i.e., NaCl intake via all food items) decreased after a 10-year campaign to lower salt intake. The NaCl/energy ratio however stayed essentially unchanged. Whereas NaCl intake via pickles decreased remarkably and that via miso paste [a fermentation product of soy bean, rice (or wheat) and salt] slightly, the decreases were counteracted by a substantial increase in NaCl intake via soy bean sauce. Meaning of this unexpected counteraction was discussed in relation to the difficulties in the campaign to lower salt intake.
Shimbo
S
S
Department of Food and Nutrition, Kyoto Women's University, Japan.
Hatai
I
I
Saito
T
T
Yokota
M
M
Imai
Y
Y
Watanabe
T
T
Moon
C S
CS
Zhang
Z W
ZW
Ikeda
M
M
D000328:Adult; D002561:Cerebrovascular Disorders / Q000517:prevention & control; D004032:Diet; D004039:Diet, Sodium-Restricted; D002149:Energy Intake; D005260:Female; D005502:Food; D006801:Humans; D008875:Middle Aged; D009313:National Health Programs; D012965:Sodium Chloride / Q000008:administration & dosage*
D012965:Sodium Chloride