Low-sodium Foods Research Articles

Multifunctional curcumin/γ-cyclodextrin/sodium chloride complex: A strategy for salt reduction, flavor enhancement, and antimicrobial activity in low-sodium foods

Excessive salt consumption is strongly linked to the chronic diseases development, highlighting the urgent need for effective salt-reduction strategies in food products. However, reducing salt content often compromises both food preservation and flavor. In this study, we hypothesized that curcumin could enhance the flavor perception of sodium chloride while compensating for its antimicrobial effect in reduced-salt applications. To test this, we developed a curcumin/γ-cyclodextrin/sodium chloride complex (IC), using γ-cyclodextrin as a carrier, and evaluated its antimicrobial and flavor-enhancing properties. The complex's formation was confirmed through various analytical techniques. Results from electronic tongue and sensory evaluations demonstrated that the IC enhanced the perception of saltiness and imparted unique aromatic characteristics compared to standard sodium chloride. GC-IMS analysis identified key aroma contributors, such as aldehydes and alcohols. Additionally, antimicrobial tests revealed that the IC efficiently mediated the sono/photodynamic inactivation of Shewanella putrefaciens and Vibrio parahaemolyticus. In summary, the IC offers a multifunctional approach, enhancing flavor, reducing salt, and enabling antimicrobial activity, while promoting practical uses of sono/photodynamic technology in low-sodium foods.

Optimized Cultivation of Stropharia rugosoannulata Using Winter Jujube Wastes and Safety Risk Assessment of the Cultivated Mushrooms

Substantial agricultural waste, including winter jujube residues, pits, and sawdust, is generated during the planting and processing of winter jujubes. To recycle these wastes, they were used to cultivate Stropharia rugosoannulata. The nutrient composition, mineral elements, 179 pesticide residues, and heavy metals in the wastes and S. rugosoannulata were tested. Cultivating the liquid spawn of S. rugosoannulata with 40 g/L winter jujube residue as a substitute for glucose significantly increased the mycelial pellets’ biomass by 136%, resulting in more uniform pellets. Secondary strains of S. rugosoannulata were cultured using winter jujube pits, showing no significant difference in mycelial growth rate and vigor compared to the control (CK) across additive levels of 10%–30%. The fruit bodies of S. rugosoannulata cultivated with winter jujube sawdust exhibited no detectable pesticide residues and a lower heavy metal content than the allowable limits, with a protein content of 36.7 g/100 g. Additionally, the mineral element potassium surpassed sodium by over 200 times, rendering it a potassium-rich, low-sodium food source. Utilizing winter jujube wastes for S. rugosoannulata cultivation effectively repurposed these wastes through sustainable recycling. This approach not only reduces cultivation costs but also yields safe and nutritious edible fungal products.

North American considerations, strategies, and practices in reducing the sodium content in processed foods.

Most Americans exceed the recommended limit for sodium in their diet, a risk factor for hypertension and cardiovascular disease. Efforts have been made by the food industry and government agencies to reduce the sodium content in foods and encourage the consumption of lower sodium diets. Such efforts, however, are not successful in improving public health when consumers do not accept and consume lower sodium foods. This review article provides an overview of the strategies that have been used by the US food industry to reduce and replace sodium in consumer packaged goods, as well as future sodium reduction strategies and approaches for replacing sodium with potassium salts. Challenges in consumer acceptance regarding the reduction of sodium in foods are also discussed. Because of the widespread consumption of numerous sodium-containing consumer packaged goods, implementing future strategies in various aspects of salt reduction and potassium replacement in foods should have a profound impact on the health of Americans. PRACTICAL APPLICATION: New information is provided herein as it discusses the most current and collective perspectives of major food industry successes and challenges, as well as government strategies to decrease sodium intake. The information provided also addresses future strategies for reducing sodium content in foods, increasing potassium intake, and consumer acceptance of lower sodium foods.

Development and validation of food frequency questionnaire screener software for sodium intake among palestinian population

BackgroundHigh sodium intake has been linked to negative health effects, including cardiovascular and renal diseases. Traditional dietary sodium assessment methods are time-consuming and subjected to errors. Using technology may increase the efficiency and accuracy of dietary assessment. The objective of this study is to develop and validate a food frequency questionnaire (FFQ) screener using software to assess sodium intake among the Palestinian population. Methodology: The study was conducted in four phases. In Phase 1, Palestinian foods were categorized and subcategorized according to their mode of consumption, sodium content, and food groups. The sodium content values were calculated from Palestinian food composition database. Content validity was done in Phase 2, while in Phase 3, a pilot study was conducted to determine test-retest reliability. In Phase 4, the criterion validity of the screener was assessed by comparing the results of sodium intake from the FFQ screener with the results from a 24-hour urinary sodium test and a 3-day diet recall. Correlations between the sodium intake values from the three methods were analyzed using Pearson correlation tests, and the difference was assessed using the Bland-Altman test.ResultsThe developed FFQ screener sodium screener included 41 food items categorized into nine groups, with photo-based portion size estimation and frequency of consumption. The reliability test showed a Pearson correlation coefficient of 0.7, p < 0.01 using test and retest. For criterion validity, the correlation coefficient between dietary sodium intake using the FFQ screener software and the 24-hour urine sodium test was (0.6, p < 0.000). The correlation coefficient between dietary sodium intake using the FFQ screener software and dietary sodium intake using a 3-day recall was (0.3, p < 0.000). Sodium intake was significantly correlated with preferences for low-sodium food and previous salt reduction, p < 0.05.ConclusionsUsing the FFQ screener software was a valid and reliable method for assessing dietary sodium intake. Using the photo-based method to estimate portion size improved precision and accuracy in diet assessment.

Abstract 25: The Blood Pressure Effects of a Just-in-time-adaptive Intervention for Physical Activity and Diet in Patients with Hypertension: A Randomized Controlled Trial

Background: Emerging data suggest mobile health interventions are a promising approach for managing hypertension, but large-scale studies are lacking. The myBPmyLife mobile application is a just-in-time adaptive intervention incorporating behavioral change strategies such as goal setting, prompts, visualizations, and feedback to encourage increased physical activity and lower-sodium food choices. Methods: The study was a prospective, randomized-controlled trial that enrolled patients with hypertension from the University of Michigan Health in Ann Arbor, MI, and the Hamilton Community Health Network, a series of federally qualified health center clinics, in Flint, MI. Participants were randomized 1:1 to either the intervention group receiving the myBPmyLife mobile application or the control group and followed for 6 months. Participants in both groups received a smartwatch and a Bluetooth blood pressure (BP) monitor and were prompted to perform BP measurements once weekly. The primary outcome was systolic BP (SBP) change from baseline to 6 months. Secondary outcomes included change from baseline to 6 months in mean daily step count assessed by smartwatch and mean daily sodium intake assessed by the Block sodium screener. Results: The study enrolled 602 participants between December 2021 and July 2023. Mean age was 59.6 years (SD 14), with 74.4% self-identifying as White and 51.7% as men. Baseline estimated sodium intake was 3089 mg (SD 1078) per day, mean step count was 7618 (SD 3778) steps per day, SBP was 132 (SD 15) mmHg, and diastolic blood pressure (DBP) was 82 (SD 10) mmHg. Change in SBP from baseline to 6 months was -5.2 (SD 15) mmHg in the intervention and -5.7 (SD 15) mmHg in the control group (Table; p=0.76). Change in DBP from baseline to 6 months was -3.0 (SD 9) mmHg in the intervention and -3.6 (SD 10) mmHg in the control group (p=0.52). From baseline to 6 months, estimated daily sodium intake decreased by 1145 mg (SD 1023) in the intervention and 860 mg (SD 1001) in the control group (p=0.002), while mean daily step count increased by 170 steps (SD 2690) in the intervention and decreased by 319 steps (SD 2612) in the control group (p=0.040). Conclusion: A mobile health intervention, myBPmyLife, promoting lifestyle modification in hypertensive patients did not change SBP over 6 months compared to the control group despite significantly improving daily sodium intake and step count over that period.

Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities

Maillard reaction products (MRPs) of mushroom protein have been shown to present unique flavor properties, but how additional reducing sugar and amino acids manipulate the generation of meaty flavor and the taste traits of MRPs are still open questions. In this study, the Copyinds comatus protein hydrolysates with different reducing sugars (D-ribose and D-xylose) and amino acids (cysteine, methionine, proline, and glutamic acid) were thermally treated. The flavor properties, volatile compounds and taste profiles of the resulting products were comprehensively evaluated using multi-scale flavor analyses techniques. Though the E-nose and E-tongue revealed enriched volatile profiles and taste traits of MRPs than the original hydrolysate, MRPs derived from various sugar-amino acid combinations cannot be well distinguished according to the PCA score plots. The fingerprints by GC-IMS revealed amino acid-specific compounds, including methylpyrazine, hexanol, and isopropyl acetate for methionine-participated MRPs, and ethyl propanoate, cyclohexanone, and 2-butanone for MRPs derived from cysteine. Quantitative results further demonstrated that the methionine-involved MRPs contained significantly higher amounts of sulfur- and nitrogen-containing VOCs than other MRPs, most of which were associated with meat-like odors. Sensory evaluation confirmed that the species of amino acid and reducing sugars made differences in the taste traits, and MRPs prepared from xylose-glutamic acid and xylose-methionine showed outstanding advantages of saltiness and umami taste enhancement. Overall, Copyinds comatus MRPs with methionine are efficient ingredients for the production of meat flavoring, with capacities to compensate for reduced sensory properties of low-sodium food.

Progress in Multisensory Synergistic Salt Reduction.

Excessive salt intake, primarily from sodium chloride prevalent in modern food processing, poses a significant public health risk associated with hypertension, cardiovascular diseases and stroke. Researchers worldwide are exploring approaches to reduce salt consumption without compromising food flavor. One promising method is to enhance salty taste perception using multisensory synergies, leveraging gustatory, olfactory, auditory, visual, tactile and trigeminal senses to decrease salt intake while preserving food taste. This review provides a comprehensive overview of salt usage in foods, mechanisms of salty taste perception and evaluation methods for saltiness. Various strategies for reducing salt consumption while maintaining food flavor are examined, with existing salt reduction methods' advantages and limitations being critically analyzed. A particular emphasis is placed on exploring the mechanisms and potential of multisensory synergy in salt reduction. Taste interactions, olfactory cues, auditory stimulation, visual appearance and tactile sensations in enhancing saltiness perception are discussed, offering insights into developing nutritious, appealing low-sodium foods. Furthermore, challenges in current research are highlighted, and future directions for effective salt reduction strategies to promote public health are proposed. This review aims to establish a scientific foundation for creating healthier, flavorful low-sodium food options that meet consumer preferences and wellness needs.

Formula optimization, physicochemical characterization, and sensory evaluation of beetroot-based blended frozen dessert

The purpose of this study was to optimize the formulation of beetroot-based blended frozen dessert in terms of sensory and physicochemical characteristics. The results showed that the concentration of beetroot juice, pineapple juice, honey, and lemon juice affected ∆E, melting time, pH, and panelists' preference of the blended frozen dessert. Optimization was conducted using the d-optimal method in the Design Expert 11.0 program and resulted in an optimal blended frozen dessert formula consisting of 60.146 % beetroot juice, 37.354 % pineapple juice, and 2 % honey. Based on the Indonesian food regulations, the blended frozen dessert using the optimal formula can be claimed as a low-calorie, low-sodium food, and a source of vitamin C. Optimization of the formula with the d-optimal method can significantly increase panelists' preference compared to unformulated beetroot blended frozen dessert.

Development of a new method for assessing the availability of low-sodium foods in Japan

Objectives Food environment improvement involving salt reduction requires improving access to and labeling low-sodium foods. Assessing the implementation status of these measures is also necessary. However, to date, no established methods exist for assessing the availability of low-sodium foods in communities. In this study, we aimed to devise a survey on the availability of low-sodium foods as a community food environment assessment method in order to establish common assessment methods, criteria, and practical measures, as well as standardization nationwide.Methods A preliminary survey on the availability of low-sodium foods was conducted in Kitakyushu City in four stores with nationwide representation. Consent for providing information on handled product lists was obtained. The on-site lists collected through direct investigation by surveyors were compared with the handled product lists provided by the stores and analyzed to identify survey challenges and examine feasibility and the potential for accuracy. The definition of low-sodium foods, which emerged as a challenge in the preliminary survey, was confirmed. Preliminary survey data were carefully reviewed to establish classification criteria for low-sodium foods and create a low-sodium food list to serve as a reference for on-site surveys. Forms for recording the results of on-site surveys and a survey manual were developed. Registered dietitians conducted on-site surveys using the manual to confirm its applicability.Results The preliminary survey results revealed that the on-site lists had fewer omissions and greater feasibility than store-provided lists. After clearly defining low-sodium foods, we established classification criteria (three major categories, seven subcategories, and 37 minor categories) considering the ease of on-site investigations and purchases. Three forms for recording survey results were developed, including a standard input form allowing detailed documentation of the availability of individual low-sodium foods, an aggregation form for a quantitative assessment of low-sodium foods availability, and a display form visualizing the availability of low-sodium foods by store. Furthermore, a survey manual was developed explaining the purpose and approach of the low-sodium foods availability survey, definition and classification criteria for low-sodium foods, and the three forms for recording survey results. Findings indicated that all registered dietitians could conduct on-site surveys using the manual and successfully collect and organize data.Conclusion On-site surveys using the manual and documentation forms enabled easy and accurate assessments of low-sodium foods availability. Thus, this standardized method to assess the availability of low-sodium foods could be a food environment assessment method for regional salt reduction initiatives.

Saltiness Enhancement through the Synergism of Pyroglutamyl Peptides and Organic Acids.

Excess sodium intake poses health risks, prompting the exploration of taste modulators to reduce the salt content in low-sodium foods yet maintain salty perception. Previous research found a subthreshold synergistic effect among pyroglutamyl dipeptides on saltiness enhancement. This study investigated the subthreshold synergistic effect of pyroglutamyl peptides and organic acids on saltiness perception. Pyroglutamyl dipeptides (pgluE, pgluV), pyroglutamyl tripeptides (pgluVL and pgluVC), and organic acids (malic acid and succinic acid) were explored in a model system and subsequently in commercial brown onion sauce. The detection thresholds of peptides (pgluE, pgluV, pgluVL, and pgluVC) were determined to be 646, 77, 273, and 221 μmol/L, respectively, and the subthreshold synergistic effect of the pyroglutamyl tripeptides and organic acids was determined using the isobologram method. One of the eight combinations of pyroglutamyl tripeptides with pyroglutamyl dipeptide (pgluV) showed a subthreshold synergistic effect, whereas four combinations of tripeptides with malic acid and one combination with succinic acid exhibited a subthreshold synergistic effect. In commercial brown onion sauce, 25 and 30% salt reductions were achieved using the combinations of the tripeptides with malic acid and succinic acid, respectively. This research lays the foundation for future investigations into the potential combinations of pyroglutamyl peptides and organic acids for saltiness enhancement in low-sodium foods.

Understanding knowledge, attitudes and behaviours related to dietary sodium intake in a multi-ethnic population in Singapore.

This study aimed to fill the current gap in the understanding of the knowledge, attitudes and behaviours (KAB) related to dietary Na among adult residents in Singapore. A cross-sectional online survey was conducted between October and December 2020 on 955 participants selected through random sampling. The survey was conducted in Singapore. Participants were recruited from the Singapore Population Health Study Online Panel. Participants' mean age was 46·6 ± 14·1 years old and 58 % of them were females. Most of the participants were Chinese (82·1 %), 10·5 % were Indian and 4·5 % were Malay. Findings from the weighted data showed that most participants were aware of the health impact of high Na consumption. However, many participants were unaware of the recommended intake for salt (68%) and Na (83%), had misconceptions, and were unable to correctly use food labels to assess NA content (69%). Findings also alluded to the presence of knowledge gaps in the sources of Na in their diet. While 59 % of the participants reported to be limiting their consumption of Na, many reported facing barriers such as not knowing how to limit their Na intake. Participants also felt that there were limited options for low-Na foods when eating out and were lacking awareness of low-Na products. Findings highlighted substantial gaps in participants' knowledge and skills in managing their Na consumption. This suggests the need for more public education and improvements in the food environment.

Structural and physicochemical properties of subcritical water-extracted soy hull polysaccharides: Relationship to salty taste of sodium

The reduction of sodium intake without affecting saltiness perception is still a huge challenge. The acid method (pH 2.0, 85 °C, 90min) and subcritical water treatment (SW, pH 6.3–2.0, 120 °C, 30min) were used to prepare saltiness-enhanced polysaccharides from soy hull. Structural and physicochemical properties of soy hull polysaccharides (SHP) and their relationship to the salivary diffusion and mucosal retention of Na+ were analyzed. Compared to acid-extracted SHP (ASHP), SW-extracted SHP (SW6.3, SW5.0, and SW4.0) exhibited a higher saltiness-enhanced effect, accompanied by an accelerated diffusion of Na+ in the saliva and enhanced adhesive retention of Na+ on the porcine tongue. These phenomena may be attributed to different fractions extracted by two methods. ASHP mainly consists of pectic polysaccharides with a higher galacturonic acid content, while RG-I enriched pectic and hemicellulosic polysaccharides were speculated for SW6.3, SW5.0 and SW4.0, which exhibited highly branched conformation with higher Mw and lower charge. The SHP-induced disruption of the salivary mucin network probably accelerates the Na+ permeation and the adhesion of Na+ on the porcine tongue. SW3.0 and SW2.0 showed lower apparent viscosity and Mw due to excessive degradation of the backbone and side chain, weakening the diffusion and adhesion of Na+, and salt taste. These results would be useful to reveal the regulatory mechanism of polysaccharides on saltiness perception, which provided a technology to prepare a saltiness-enhanced ingredient from a by-product of soybean processing for low-sodium foods.

Hyaluronic acid applied as a natural flavor enhancer and its mechanism exploration

Creating natural flavor enhancers presents a promising approach to reducing excessive seasoning consumption. This study aimed to determine whether food-grade hyaluronic acid could serve as a viable option to decrease salt content in low-sodium foods without sacrificing saltiness. Using both an artificial tongue and quartz crystal microbalance with dissipation (QCM-D), we examined the effects of different molecular weights (100 kDa, 400 kDa) and concentrations (0.2% w/v, 0.4% w/v) of hyaluronic acid (HA) on the saltiness perception of NaCl solutions. HA has been confirmed with a taste-enhancing effect. Furthermore, when added to pre-made dishes such as Sichuan fish and black pepper steak, HA was found to maintain the saltiness of the sample with at least 10% less salt added. Simulation with a hydrogel artificial tongue revealed that Na+ adhesion positively correlated with increasing molecular weight and concentration of HA. The QCM-D results supported this finding, showing that 100 kDa HA enabled greater permeation of Na+ into the oral mucosal layer and thus showed a stronger perception of saltiness in comparison to 400 kDa HA. Overall, the mucoadhesion and mucopenetration of HA make it a promising alternative to traditional seasonings and could facilitate the pursuit of healthier dietary habits.

Multi-element and metabolite characterization of commercial Phyllanthi Fructus with geographical authentication and quality evaluation purposes

Identifying the geographical origin of plant products is critical for assessing their quality. Phyllanthi Fructus (PF) is considered one of the most specific foods with nutritional and medicinal value, but, to the best of our knowledge, scientific insights concerning its quality evaluation, elemental profile, and authentication of its geographical provenance are still lacking. In the present research, HPLC and ICP-MS were applied together to establish fingerprint profiles of PF samples. Then, an appropriate quantitative method was chosen to assess their qualities, and chemometric methods were used to excavate their intrinsic characteristics. The results showed that the concentrations and proportions of phenolic compounds observed in the samples varied significantly, and ultrasonic extraction is the preferred pretreatment method for evaluating the quality of PF. Besides, elemental composition analysis revealed that PF is a selenium-rich, high-potassium, and low-sodium food. Sn, Cd, Mg, and K (VIP >1.5) are the best potential markers for differentiating the PF from different producing areas. In the multivariate analysis, OPLS-DA was efficient and was used to discriminate the geographical origin of PF. Moreover, the origin of unknown samples was successfully predicted with 100% accuracy based on the OPLS-DA model. Overall, this study provides a novel and reliable strategy for the quality assessment of PF, and ICP-MS data was most useful in determining regionality.

Availability and Price of Low-Sodium Condiments and Instant Noodles in the Bangkok Metropolitan Region.

Excess sodium consumption can cause hypertension. One component of Thailand's 5-part strategy to reduce sodium intake is reform of the food environment to increase access to low-sodium foods. Our research aimed to describe the availability and price of low-sodium food products in retail stores in the Bangkok Metropolitan Region. In June and July 2021, we used multistage cluster sampling to conduct a cross-sectional study of the availability of low-sodium foods. Availability referred to a retail store offering at least 1 version of low-sodium condiment or instant noodles. We applied the Thai Healthier Choice criteria and World Health Organization (WHO) global benchmark as the low-sodium criteria for these products. We surveyed 248 retail stores in 30 communities in 6 districts in the Bangkok Metropolitan Region. We observed store shelf availability and price by using a survey form and used the Fisher exact test and independent t test to compare availability and price by sodium content and store size. All subcategories of low-sodium condiments, except black soy sauce in small stores, were less available than regular-sodium condiments. The proportional difference ranged from 11.3% to 90.6% (P < .001). We found no difference in the 4 condiment subcategories, including fish sauce, thin soy sauce, seasoning sauce, and oyster sauce in large stores. Low-sodium versions of instant noodles were unavailable in either large or small stores. The price of low-sodium condiments was 2 to 3 times higher than that of regular-sodium condiments (P < .05). Low-sodium food options are not generally available in the Bangkok Metropolitan Region, and access to them is inequitable because of pricing. Instant noodles, a popular food, were unavailable in low-sodium versions. Their reformulation should be promoted. Government subsidies of the price of commonly used low-sodium condiments could increase their use and reduce sodium consumption overall.

PS-C35-6: NATIONWIDE TREND ANALYSIS OF ADDING SALT TO MEALS IN JAPAN: COOKPAD DATA, 2010–2014

Objective: Numerous studies have revealed that dietary salt intake is associated with blood pressure and mortality. Adding salt to food as a seasoning is deeply rooted in Japanese culture, which results in that the amount of salt in the diet in Japan remains high. Cookpad is one of the popular cooking-recipe sharing websites globally, where the amount of seasonings can be quantitatively extracted. This epidemiological study aimed to investigate a nationwide trend of adding salt to meals using real-world data in Japan. Design and method: This is a large-scale retrospective study using Cookpad data from January 2010 to December 2014, provided by Informatics Research Data Repository, National Institute of Informatics. The amount of salt added as the seasoning was calculated in each recipe. The “Salt Seasoning Rate” was defined as the percentage of recipes that contained salt as an ingredient out of all recipes. We also expressed the “Low-sodium Ingredient Rate” as the percentage of all recipes that contains low sodium food or ingredient. Additionally, the salt added per person per meal was used as “Salt Seasoning Amount” to quantify the amount of salt added as a seasoning. Year-to-year differences in salt seasoning rate and the amount of salt seasoning per person per meal from 2010 to 2014 were analyzed using the Cochrane-Armitage test for percentage trends and the Jonckheere-Terpstra trend test for salt amount. Results: Overall, 1,119,555 recipes were identified from January 2010 to December 2014 and stratified by the year of publication. A total of 494,216 recipes (44.1%) containing salt as an ingredient were extracted. The Salt Seasoning Rate trended upward from 85,466/219,549 (38.9%) in 2010 to 74,950/212,162 (35.3%) in 2014 (p-trend &lt; .001). The Low-sodium Seasoning Rate showed a statistically higher trend from 0.07% (144/219,549) in 2010 to 0.18% (375/212,162) in 2014 (p-trend &lt; .001). Furthermore, the Salt Seasoning Amount showed a gradual downward trend, from 0.86 g in 2010 to 0.81 g in 2014 (p-trend &lt; .01). Conclusions: This study showed that the frequency and amount of adding salt to meals as seasonings had decreased gradually, and that of using low sodium ingredients has increased, which could reflect the increasing trend of a low-sodium diet and low-sodium food taking behavior.

S-24-1: OLD HABITS DIE HARD. REDUCED-SODIUM SCHOOL LUNCHES IN ELEMENTARY SCHOOLS WILL CREATE A NEW LOW-SODIUM EATING HABIT IN JAPAN

To prevent future cerebrovascular disorders, the most important lifestyle improvement measure for Japanese people, who have a high prevalence of hypertension and especially high salt intake, is to reduce salt intake by less than 6 g/day, but progress is slow. If this trend continues, medical and nursing care costs are expected to increase further in the future. However, it is frustrating to verbally instruct patients who have already developed the habit of eating a high-salt diet on how to reduce salt intake, and younger people, who are less health-conscious, are less interested in salt reduction. Therefore, it is desirable to create a society in which people can reduce salt intake naturally living a normal life. As a first step toward this goal, we need to promote a low-sodium dietary education for children and low-sodium school lunches at elementary schools. This is because high-salt eating habits do not begin in adulthood, but rather are the accumulation of eating habits from childhood, and we think that acquiring the basics of healthy eating habits as a child will be a major prevention of lifestyle-related diseases, including hypertension, throughout life. In 2012, a group led by the Japanese Society of Hypertension held the “Salt Reduction Summit in Kure 2012’’, combining research with a salt reduction experience event for the public. One of the goals of the summit was to educate on the importance of salt reduction to children through a program involving children, teachers, government officials, and chefs. This led to the start of reduced-sodium school lunches in elementary schools in Kure City. Initially, the amount of salt per school lunch was 3.1 g, but this was reduced to 2.0 g by 2021. The salt content was gradually reduced every year, so the goal was achieved without any discomfort and there were no leftover meals. With the introduction of low salt school lunches and providing education on salt reduction by school nutrition teachers, children and their parents’ generation are becoming more interested in salt reduction. The Japanese Society of Hypertension also holds various events for children. If reduced-sodium school lunch programs spread not only through Japan but also around the world, by the time children become adults, the public's preference will be for low-sodium foods, and food companies will appreciate benefits of selling low-sodium products and thereby creating a low-sodium society. As a result, we hope that healthy life expectancy will increase.

Reducing salt intake with umami: A secondary analysis of data in the UK National Diet and Nutrition Survey.

Reducing sodium content in foods is an important public health measure to reduce salt intake and decrease the incidence of noncommunicable diseases, such as cardiovascular disease and chronic kidney disease. This study quantified the amount of salt intake that could potentially be reduced by using umami substances, including glutamate, inosinate, and guanylate, without compromising taste, for adults in the United Kingdom (UK). We used data comprised of 1834 adults aged 20 years and over from the National Diet and Nutrition Survey (NDNS RP) 2016/2017-2018/2019. Four hypothetical scenarios in which the market share of low-sodium foods accounts for 0%, 30%, 60%, or 90% of consumed products were considered in the analyses. Per capita daily salt intake corresponding to the NDNS RP food groups was calculated for each scenario, and the salt intake was aggregated by gender and age groups. Replacing salt with umami substances could help UK adults reduce daily salt intake by 9.09%-18.59% (9.21%-18.43% for women; 8.83%-19.43% for men), which is equivalent to 0.45-0.92 g/day of salt reduction (0.41-0.82 g/day for women; 0.50-1.10g/day for men). The use of umami substances may serve as one method for the UK government to encourage salt intake reduction, particularly in the context of food product reformulation, as 80% of salt consumed in the country comes from processed foods. Empirical studies with sensory evaluation should be conducted to confirm consumer tolerance. The food industry should also be engaged in conversations regarding the addition of umami to food products in the United Kingdom.

Stress as the Dominant Factor of Hypertension

Hypertension is one of the non-communicable diseases (NCD) which became a major public health problem both in Indonesia and in the world. Data from the Public Health Office of Jambi showed that hypertension rate was 11.33% in 2019, 3.15% in 2020 and 4.00% in 2021. This study aimed to determine the factors associated with the incidence of hypertension at the Paal Lima Public Health Centre of Jambi City. This study used a cross-sectional design with 214 respondents aged ≥ 18 years old selected through accidental sampling. Data were analysed through chi-square test for bivariate analysis and cox regression for multivariate analysis. The prevalence of hypertension in the study was 33.2%. The multivariate analysis indicated that age (aPR= 2.502; 95% CI: 1.302 to 4.809), salt consumption (aPR= 1.799; 95% CI: 1.086 to 2.978), and stress (aPR= 3.963; 95% CI: 2.355 to 6,670) were correlated with the incidence of hypertension. Age, salt consumption, and stress were the risk factor of the incidence of hypertension. The most dominant factor affecting the incidence of hypertension was stress. Therefore, stress managements are required to reduce stress experienced by people apart from consuming low-sodium food.

Design of Electrical Stimulation Waveform for Enhancing Saltiness and Experiment on Low-Sodium Dieters

Electric tastes can present various taste modulation effects using stimulation waveforms. Presenting and stopping cathodal stimulation or presenting anodal stimulation, for example, can enhance the saltiness of foods and drinks. If the taste of low-sodium foods improves because of these effects, it can provide low-sodium dieters with both mental satisfaction and nutritional health benefits. However, no studies on the effect of saltiness enhancement on electric taste in low-sodium dieters have been conducted. In this study, we first designed and investigated a stimulation waveform suitable for saltiness enhancement of low-sodium foods. This stimulation waveform combined the effects of presenting and stopping cathodal stimulation and presenting anodal stimulation and showed a saltier enhancement than the existing waveforms. Next, we conducted an experiment with individuals who were or had been on a low-sodium diet. In this experiment, the effect of saltiness enhancement on the proposed stimulation waveform was investigated using saltwater gel samples with the same saltiness as low-sodium and ordinary foods. The results suggest that presenting the proposed stimulation waveform when eating foods with a 30% reduction in salt content can present a saltiness equivalent to that of ordinary foods. Furthermore, the discomfort caused by electrical stimulation was not severe enough to be a problem for most participants. Finally, assuming the use of electric tastes in daily life, this study attempted to qualitatively analyze the changes in saltiness intensity and flavor of low-sodium miso soup.