Conditions of Food Consumption Related to Salt Intake in Women Aged 40-59 Years: Characteristics in Working Mothers of Medical University Students

Abstract

The aims of this study were to clarify the conditions of food consumption related to salt intake in women aged 40-59 years and to determine the characteristics of working mothers. Among all guardians in a medical university, 247 (effective response rate, 32.2%) mothers of 40-59 years of age participated in this study. Factors related to salt intake were the frequency of consuming Japanese dishes (stewed foods, Japanese style rice, pickles, miso soup, noodles, vinegared dishes, marinated foods) and dietary habit (use of low-sodium seasoning when cooking, the amount of broth left unconsumed when eating noodle soup, the use of seasoning at the table). In comparison with the nonworking mothers, a greater number of the working mothers purchased smaller amount of fresh food and prepared meals for dinner in less than 30 minutes. Furthermore, the frequency of consuming Japanese dishes was also lower in the working mothers. This was not related to their state of mind or knowledge about salt consumption in relation to health and conscious effort to eat less salt, but rather to their longer work hours and shorter meal preparation time. Dietary habits are related to the state of mind, flavor, and knowledge and efforts to eat less salt. Working mothers, as well as nonworking mothers had dietary habits. For women in this age group, to reduce salt consumption, adopting ways to eat less salt at the table, which are feasible for everyone, are effective.