title: Effect of cooking classes for housewives on salt reduction in family members: a cluster randomized controlled trial.
abstract: OBJECTIVE
  Sodium reduction is very important in preventing cardiovascular diseases, especially in regions with high salt intake such as Japan. One strategy for salt reduction is to raise consumer awareness of the need to reduce daily salt intake. We investigated whether cooking classes given to housewives focussing on salt reduction would influence not only their own consumption behaviour but also that of their family members.
  
  
  METHODS
  Single-blinded, cluster randomized trial.
  
  
  METHODS
  We randomly assigned housewives to participate in cooking classes focussing on salt reduction (intervention group) or lectures about a healthy lifestyle (control group). The main outcome measure was the difference in estimated daily salt intake by spot urine sampling of housewives and their family members 2 months after intervention between the groups.
  
  
  RESULTS
  A total of 35 housewives and 33 family members were randomized. The mean daily salt intake was 10.00 (standard deviation [SD] 1.75) g/day in the control group (17 housewives and 15 family members) and 9.57 (SD 2.45) g/day in the intervention group (18 housewives and 18 family members) at baseline. Two months after the intervention, the mean salt intake was 10.30 (SD 1.78) g/day in the control group and 8.95 (SD 2.45) g/day in the intervention group. The mean difference was -1.19 g/day (95% confidence interval -2.29, -0.09; P = 0.034). A similar tendency was observed in the subgroups of housewives and family members.
  
  
  CONCLUSIONS
  Our trial suggested that the effects of cooking classes focussing on salt reduction for housewives could be transferred to family members (UMIN-CTR: 000018870).
authors: Department of General Medicine, Shirakawa Satellite for Teaching And Research (STAR), Fukushima Medical University, 2-1 Toyochi Kamiyajiro, Shirakawa, Fukushima 961-0005, Japan; Department of Healthcare Epidemiology, School of Public Health in the Graduate School of Medicine, Kyoto University, Yoshida Konoe-cho, Sakyo-ku, Kyoto 606-8501, Japan. Electronic address: ttakada@water.ocn.ne.jp.
authors: T
authors: T
authors: Takada
authors: Department of Food and Nutritional Science, Kobe Women's Junior University, 4-7-2, Minatojimanakamati, Chuo-ku, Kobe 650-0046, Japan.
authors: M
authors: M
authors: Imamoto
authors: Department of General Medicine, Shirakawa Satellite for Teaching And Research (STAR), Fukushima Medical University, 2-1 Toyochi Kamiyajiro, Shirakawa, Fukushima 961-0005, Japan; Department of Healthcare Epidemiology, School of Public Health in the Graduate School of Medicine, Kyoto University, Yoshida Konoe-cho, Sakyo-ku, Kyoto 606-8501, Japan; Center for Innovative Research for Communities and Clinical Excellence (CIRC(2)LE), Fukushima Medical University, 1 Hikarigaoka, Fukushima 960-1295, Japan; Institute for Advancement of Clinical and Translational Science (iACT), Kyoto University Hospital, 54 Kawaharacho, Syogoin, Sakyo-ku, Kyoto 606-8507, Japan.
authors: S
authors: S
authors: Fukuma
authors: Department of Healthcare Epidemiology, School of Public Health in the Graduate School of Medicine, Kyoto University, Yoshida Konoe-cho, Sakyo-ku, Kyoto 606-8501, Japan; Institute for Advancement of Clinical and Translational Science (iACT), Kyoto University Hospital, 54 Kawaharacho, Syogoin, Sakyo-ku, Kyoto 606-8507, Japan.
authors: Y
authors: Y
authors: Yamamoto
authors: Department of Healthcare Epidemiology, School of Public Health in the Graduate School of Medicine, Kyoto University, Yoshida Konoe-cho, Sakyo-ku, Kyoto 606-8501, Japan; Center for Innovative Research for Communities and Clinical Excellence (CIRC(2)LE), Fukushima Medical University, 1 Hikarigaoka, Fukushima 960-1295, Japan.
authors: S
authors: S
authors: Sasaki
authors: Nutrition Division, Institute for Biomedical Research and Innovation Hospital, 2-2, Minatojima Minamimachi, Chuo-ku, Kobe 650-0047, Japan.
authors: M
authors: M
authors: Uchida
authors: Nutrition Division, Institute for Biomedical Research and Innovation Hospital, 2-2, Minatojima Minamimachi, Chuo-ku, Kobe 650-0047, Japan.
authors: Y
authors: Y
authors: Miura
authors: Department of Healthcare Epidemiology, School of Public Health in the Graduate School of Medicine, Kyoto University, Yoshida Konoe-cho, Sakyo-ku, Kyoto 606-8501, Japan.
authors: S
authors: S
authors: Shimizu
authors: Center for Innovative Research for Communities and Clinical Excellence (CIRC(2)LE), Fukushima Medical University, 1 Hikarigaoka, Fukushima 960-1295, Japan.
authors: K
authors: K
authors: Nihata
authors: Department of General Medicine, Shirakawa Satellite for Teaching And Research (STAR), Fukushima Medical University, 2-1 Toyochi Kamiyajiro, Shirakawa, Fukushima 961-0005, Japan; Department of Healthcare Epidemiology, School of Public Health in the Graduate School of Medicine, Kyoto University, Yoshida Konoe-cho, Sakyo-ku, Kyoto 606-8501, Japan; Center for Innovative Research for Communities and Clinical Excellence (CIRC(2)LE), Fukushima Medical University, 1 Hikarigaoka, Fukushima 960-1295, Japan.
authors: S
authors: S
authors: Fukuhara
mesh_terms: D000368:Aged; D002318:Cardiovascular Diseases / Q000517:prevention & control; D016000:Cluster Analysis; D003296:Cooking; D005190:Family; D005260:Female; D005500:Follow-Up Studies; D006801:Humans; D007564:Japan; D008297:Male; D008875:Middle Aged; D052756:Nutritional Sciences / Q000193:education*; D017673:Sodium Chloride, Dietary / Q000008:administration & dosage*
chemical_list: D017673:Sodium Chloride, Dietary
keywords: Cooking class; Dietary sodium; Family; Hypertension; Sodium restricted