Association between the Portion Sizes of Traditional Japanese Seasonings-Soy Sauce and Miso-and Blood Pressure: Cross-Sectional Study Using National Health and Nutrition Survey, 2012⁻2016 Data.

Emiko Okada,Aki Saito,Hidemi Takimoto

doi:10.3390/nu10121865

Abstract

While previous studies have reported the association between food portion size and health outcomes, the association between food seasonings and blood pressure (BP) has not been clarified. This study aimed to investigate the association between the portion sizes of traditional Japanese seasonings and BP. Data on 25,738 Japanese participants (10,154 men and 15,584 women) aged ≥20 years registered in the 2012–2016 National Health and Nutrition Survey (NHNS) were used for this cross-sectional study. The portion sizes of soy sauce or miso were calculated from the reported weight of soy sauce or miso, and the number of dishes. Regression models were used to estimate BP and prevalence of hypertension, and their 95% confidence intervals according to the portion size of soy sauce or miso. We did not observe an association between the portion sizes of soy sauce or miso and BP. A larger portion size of soy sauce or miso was associated with a higher prevalence of hypertension in the crude model among women, but no significant associations were observed in the multivariate model in both sexes. Our findings suggest that the portion sizes of soy sauce or miso are not associated with BP among Japanese adults.

Highlights

Elevated blood pressure (BP) is one of the leading risk factors for mortality, and is estimated to have caused 9.4 million deaths and contributed to 7% of the disease burden worldwide, as measured in disability-adjusted life-years in 2010 [1]
The demographic characteristics of the participants in terms of the portion sizes of the traditional Japanese seasonings by the four groups based on sex are shown in
We investigated the association between the portion sizes of traditional Japanese seasonings—soy sauce and miso—and BP levels in the general Japanese population, using data from the nationwide

Summary

Introduction

Elevated blood pressure (BP) is one of the leading risk factors for mortality, and is estimated to have caused 9.4 million deaths and contributed to 7% of the disease burden worldwide, as measured in disability-adjusted life-years in 2010 [1]. In Japan, the number of patients with hypertensive disease who continuously received medical treatment was estimated to be 10,108,000 according to the 2014 Patient Survey [3]; this value accounts for nearly 8% of the total population. A previous study that represented the Japanese population observed a positive relationship between dietary salt intake and BP levels [5]. A higher sodium intake was found to be associated with a higher risk of cardiovascular disease (CVD) in the Japanese population [6,7].

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