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- Title
Na and K Intake from Lunches Served in a Japanese Company Cafeteria and the Estimated Improvement in the Dietary Na/K Ratio Using Low-Na/K Seasonings and Dairy to Prevent Hypertension.
- Authors
Okuda, Nagako; Higashiyama, Aya; Tanno, Kozo; Yonekura, Yuki; Miura, Makoto; Kuno, Hiroshi; Nakajima, Toru; Nagahata, Tomomi; Taniguchi, Hirokazu; Kosami, Koki; Kojima, Kyoko; Okayama, Akira
- Abstract
The excessive intake of sodium (Na) and insufficient intake of potassium (K) are major concerns in the prevention of hypertension. Using low-Na/K seasonings (reducing 25% of the NaCl and adding K salt) may improve the dietary Na/K ratio and help prevent hypertension. To devise an intervention study using low-Na/K seasonings at a company cafeteria, we calculated the Na and K contents of the meals served at the cafeteria and estimated changes in the intakes when suitable low-Na/K seasonings were used. We also considered using milk as a good source of K. We used an ingredient list of a company cafeteria and calculated Na and K contents in each dish. The average amounts of NaCl and K per use were 5.04 g and 718 mg, respectively. Seasonings contributed 70.9% of the NaCl. With the use of low-Na/K seasonings, an estimated reduction in NaCl of 0.8 g/day and an estimated increase in K of 308 mg/day was achieved. With an additional serving (200 mL) of milk, NaCl was reduced by 0.57 g/day and K was increased by 610 mg/day, with an overall decrease in the dietary Na/K ratio from 3.20 to 2.40. The use of low-Na/K seasonings and dairy may improve the dietary Na/K ratio among cafeteria users and help prevent hypertension.
- Subjects
JAPAN; FOOD consumption; RESTAURANTS; RESEARCH funding; POTASSIUM; DAIRY products; HYPERTENSION; SALT-free diet; DESCRIPTIVE statistics; MILK; DIETARY sodium; HEALTH promotion; MEALS; FOOD portions; SALT
- Publication
Nutrients, 2024, Vol 16, Issue 10, p1433
- ISSN
2072-6643
- Publication type
Article
- DOI
10.3390/nu16101433