Salt Reduction Research Articles

Novel capsaicin hollow salt constructed by nanoemulsion-spray drying strategy with enhanced antioxidant stability and stronger salty sensation

Designing new salt products to reduce sodium intake while maintaining the desired saltiness by optimizing the structure of salt has become a popular strategy in today's efforts to promote salt reduction. To meet this need and promote a more healthy diet, capsaicin (CAP) hollow salt (HS) with enhanced antioxidant stability and stronger salty sensation were prepared by nanoemulsion-spray drying strategy using a wet Maillard conjugate from whey protein isolate (WPI) and gum arabic (GA). The hollow salts prepared from nanoemulsions containing 15% (w/v) salt and 3% (w/v) WPI-GA conjugate showed better microstructure, water content, solubility, and angle of repose. The novel CAP-encapsulated hollow salt (CAP@HS) with 3% (w/v) WPI-GA conjugate exhibited a higher encapsulation rate of 72.16 ± 1.32% for CAP, along with good antioxidant ability and thermal ability. In addition, the CAP@HS demonstrated superior release in the intestinal fluid and exhibited high bioaccessibility during simulated digestion. It is worth mentioning that CAP@HS exhibited a higher fluorescence signal in the in vitro Na+ retention assay conducted on porcine tongue, when compared to that of traditional salt and hollow salt. Combined with electronic tongue taste analysis and sensory evaluation, CAP@HS showed a stronger salty sensation. This will lead to new strategies for dual realization of sodium reduction and enhanced functionality for salt reduction products.

Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception.

This is a review of mucus, and its principal component, mucins, in oral processing; it examines oral processing from the viewpoint of mucins being integral functional constituents of the food after the latter's insertion into the mouth. Under this light, mucins are treated as an omni-present functional ingredient. The chemical physics of the bolus formation is examined, focused on the role of mucins in the process. The colloidal and rheological aspects of hydrocolloids-mucin systems are subsequently examined, highlighting the role of the oral glycoproteins in complex food models and complex foods. Following the physicochemical and mechanical description of the topic, mucus is examined as a determinant of a food's sensory attributes. Its role in oral sensations such as astringency is reviewed, with a special focus on phenol-mucin interactions. The effect of mucus on the perception of saltiness is then reviewed, and the ensuing strategies for structurally-based reduction of salt are considered. The review critically discusses the challenges and opportunities that emerge from the above, highlighting the role of mucins and their effect on food function.

Effectively saltiness enhanced odorants screening and prediction by database establish, sensory evaluation and deep learning method

Odor-taste interaction has gained success in enhancing saltiness perception. This work aimed to provide candidate odorants for saltiness enhancement. Volatile compounds and their frequencies in salty foods were systematically analyzed. The compounds with higher frequency were incorporated into the savory aroma compounds database. The saltiness enhancement concentrations of representative aroma compounds at the NaCl solution (3.00 g/L) were detected by sensory evaluation. SELF-referencing Embedded Strings-based representation leaning and graph attention network combined with Backpropagation Neural Network classifier was utilized to predict the saltiness-enhancing ability of odorants. Results showed that ketones, pyrazine and sulfur-containing compounds showed higher saltiness-enhancing ability. Mushroom and fatty attributes contributed to the saltiness-enhancing ability of compounds. Deep learning model showed excellent generalization ability and accuracy (95.93 %), which provided rapid screening method for selecting savory aroma compounds. This study would provide new pathways for food industry to achieve salt reduction goals.

Gradient design for Si-based microspheres as ultra-stable Li-storage anode

High-capacity Si-based microspheres are being spotlighted as a promising substitute for commercial spherical graphite anodes in the development of high-energy lithium-ion batteries. Nevertheless, the formidable challenge of their severe mechanochemical degradation during the (de)lithiation process remains unaddressed currently. Herein, we present a Si-based microsphere prepared by the oxygen pumping mechanism under a cost-efficiently low-temperature (250 °C) molten salt reduction environment. By optimally controlling oxygen gradient distribution, the resulted Si-based microspheres exhibit the unique coherent architecture ranging from ordered crystalline Si core to disordered SiO2(v) shell. Their structural coherence but regional difference in function achieves a perfect combination of structural compatibility and optimized chemo-mechanical effect, endowing the obtained Si-based microspheres with a nearly intact morphology after 1500 cycles and a 97% capacity retention after 1000 cycles at 2 A g-1. Our design broadens research directions for Si anode material design, which will accelerate the practical application of micro-sized Si anode materials.

Salt reduction strategies for dry cured meat products: The use of KCl and microencapsulated spices and aromatic plant extracts

The World Health Organization set a goal of reducing salt intake by 30 % by 2025. This study investigates the impact of replacing 33 % NaCl with KCl and microencapsulated spices and aromatic plant extracts (ME) in a dry-cured meat sausage (CMS). Microbial, physico-chemical, and sensory analyses were conducted throughout processing and storage. Three batches of CMS were prepared with four formulations: Control (1.5 % NaCl), F1 (1 % NaCl, 0.5 % KCl), F2 (1 % NaCl, 0.5 % ME, 0.3 % KCl), and F3 (1 % NaCl, 0.5 % ME). The absence of Listeria monocytogenes was confirmed. The formulations did not affect the growth of lactic acid bacteria (7.8 log cfu/g), Enterococci (6.5 log cfu/g), and coagulase-negative staphylococci (5.6 log cfu/g). Biogenic amines increased significantly (P < 0.05) during storage, with cadaverine (from 166 to 456 mg/kg), tyramine (163 to 424 mg/kg) and putrescine (from 31.0 to 90.5 mg/kg), being the most abundant. All low sodium CMS had lower TBARS values (F1 = 0.59 mg MDA/kg, F2 = 0.56 mg MDA/kg and F3 = 0.47 mg MDA/kg) compared to control (0.78 mg MDA/kg). Colour parameters lightness (L*) and yellowness (b*) remained stable (P > 0.05) while sausages with KCl and/or ME were redder. CMS F1 was considered with the ideal saltiness by 54 % consumers, that is usually considered enough to launch the product in the market. The use of ME in CMS has potential but still requires optimization. The study demonstrates that a 33 % NaCl replacement with KCl is feasible without jeopardize the organoleptic characteristics or safety of CMS.

Long-Term Effects of a Comprehensive Intervention Strategy for Salt Reduction in China: Scale-Up of a Cluster Randomized Controlled Trial

Background: Salt intake in China was high and a series of salt reduction measures were accordingly carried out recently. Our study aimed to assess the long-term effect of a scale-up community randomized controlled trial (RCT); Methods: Individuals between the ages of 18 and 75, from six provinces in China, were recruited and randomized into control (n = 1347) and intervention (n = 1346) groups. A one-year salt reduction intervention was first implemented in the intervention group, followed by a two-year scale-up intervention in both groups. The 24 h urine sample, anthropometric measurement, and knowledge, attitude, and practice (KAP) of salt reduction, as well as lifestyle information, were collected at baseline, after one-year RCT (mid-term evaluation, n = 2456), and two-year scale-up intervention (terminal evaluation, n = 2267); Results: Both control (351.82 mg/24 h, p &lt; 0.001) and intervention (192.84 mg/24 h, p = 0.006) groups showed a decrease in 24 h urinary sodium excretion from baseline to terminal evaluation. Except for an increase in 24 h urinary potassium excretion (85.03 mg/24 h, p = 0.004) and a decrease in systolic blood pressure (SBP) (2.95 mm Hg, p &lt; 0.001) in the intervention group at the mid-term assessment, no statistically significant differences in other indicators were found between two groups. The KAP of salt reduction in two groups was gradually improved; Conclusions: After one-year RCT two-year scale-up, all participants showed a decreasing trend in 24 h urinary sodium excretion and an increase in salt reduction KAP. The community salt reduction intervention package has the potential for broader application across other regions in China.

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.

Differential Effects of Itaconate and its Esters on the Glutathione and Glucose Metabolism of Cultured Primary Rat Astrocytes

Itaconate is produced as endogenous metabolite by decarboxylation of the citric acid cycle intermediate cis-aconitate. As itaconate has anti-microbial and anti-inflammatory properties, this substance is considered as potential therapeutic drug for the treatment of inflammation in various diseases including traumatic brain injury and stroke. To test for potential adverse effects of itaconate on the viability and metabolism of brain cells, we investigated whether itaconate or its membrane permeable derivatives dimethyl itaconate (DI) and 4-octyl itaconate (OI) may affect the basal glucose and glutathione (GSH) metabolism of cultured primary astrocytes. Acute exposure of astrocytes to itaconate, DI or OI in concentrations of up to 300 µM for up to 6 h did not compromise cell viability. Of the tested substances, only OI stimulated aerobic glycolysis as shown by a time- and concentration-dependent increase in glucose-consumption and lactate release. None of the tested itaconates affected the pentose-phosphate pathway-dependent reduction of the water-soluble tetrazolium salt 1 (WST1). In contrast, both DI and OI, but not itaconate, depleted cellular GSH in a time- and concentration-dependent manner. For OI this depletion was accompanied by a matching increase in the extracellular GSH content that was completely prevented in the presence of the multidrug resistance protein 1 (Mrp1)-inhibitor MK571, while in DI-treated cultures GSH was depleted both in cells and medium. These data suggest that OI stimulates Mrp1-mediated astrocytic GSH export, while DI reacts with GSH to a conjugate that is not detectable by the GSH assay applied. The data presented demonstrate that itaconate, DI and OI differ strongly in their effects on the GSH and glucose metabolism of cultured astrocytes. Such results should be considered in the context of the discussed potential use of such compounds as therapeutic agents.

Effect of “TASTE PLUS SODIUM REDUCTION TMT” for Salt Reduction in Seasonings by Maintaining Sensory Quality of Food

World Health Organization recommends limiting daily common salt to 5 g for a healthy person to reduce sodium intake, as excess sodium can lead to elevated blood pressure, stroke, and cardiovascular diseases. However, many individuals consume double that amount through various food sources. Considering that approximately 40% of common salt contains sodium and other foods have varying quantities of sodium, the initiative is to propose an alternative ingredient called Taste Plus, developed from natural sources, that maintains the taste perception of common salt while reducing sodium intake. Taste Plus is a complex mixture of food additives with a polysaccharide carrier base that easily fuses with foodstuffs. Extensive laboratory testing and verification have demonstrated its effectiveness in reducing sodium content. The study's overall finding is that adding 0.2% Taste Plus TMT tool, which helps deduct 5 g of salt from every 100 g of seasoning, can reduce sodium in a recipe by up to 20% while retaining the same salty perception as before.

Antitumoral action of carvedilol–a repositioning study of the drug incorporated into mesoporous silica MCM-41

We have studied repositioning of carvedilol (an antihypertensive drug) incorporated into MCM-41 mesoporous silica. The repositioning proposes a reduction in the slow pace of discovery of new drugs, as well as toxicological safety and a significant reduction in high research costs, making it an attractive strategy for researchers and large pharmaceutical companies. We obtained MCM-41 bytemplatesynthesis and functionalized it by post-synthesis grafting with aminopropyltriethoxysilane (APTES) only or with folic acid (FA), which gave MCM-41-APTES and MCM-41-APTES-FA, respectively. We characterized the materials by scanning and transmission electron microscopy, zeta potential (ZP) measurements, Fourier transform infrared absorption spectroscopy, x-ray diffractometry, nitrogen gas adsorption, and CHNS elemental analysis. We quantified the percentage of drug that was incorporated into the MCM-41 materials by thermogravimetric analysis and evaluated their cytotoxic activity in non-tumor human lung fibroblasts and the tumor human melanoma and human cervical adenocarcinoma cell lines by XTT salt reduction (2,3-bis-(2-methoxy-4-nitro-5-sulfophenyl)-2H-tetrazolium-5-arboxanilide). The x-ray diffractograms of the MCM-41 materials displayed low-angle peaks in the 2θrange between 2° and 3°, and the materials presented type IV nitrogen adsorption isotherms and H2 hysteresis typical of the MCM-41hexagonal network. The infrared spectra, the charge changes revealed by ZP measurements, and the CHN ratios obtained from elemental analysis showed that MCM-41 was amino-functionalized, and that carvedilol was incorporated into it. MCM-41-APTES incorporated 23.80% carvedilol, whereas MCM-41 and MCM-41-APTES-FA incorporated 18.69% and 12.71% carvedilol, respectively. Incorporated carvedilol was less cytotoxic to tumor and non-tumor cells than the pure drug. Carvedilol repositioning proved favorable and encourages further studies aimed at reducing its cytotoxicity to non-tumor cells. Such studies may allow for larger carvedilol incorporation into drug carriers or motivate the search for a new drug nanocarrier to optimize the carvedilol antitumoral activity.

Improving diets and multimorbidity prevention.

In 2023, the UK government announced a Major Conditions Strategy, publishing 'The case for change and our strategic framework', which set out the focus on cancers, diabetes, dementia, mental ill health, musculoskeletal disorders, CVD and chronic respiratory diseases. Together, these conditions account for 60% of total disability-adjusted life years lost to early death or ill health in England, and one in four adults has at least two (multimorbidity). This review considers some of the key dietary risks for these major conditions and population policies that may improve diets and reduce risks. UK Government dietary recommendations, based on independent risk assessment and advice from the Scientific Advisory Committee on Nutrition, are encapsulated in the national food model, the Eatwell Guide. Based on key sources of dietary data - chiefly consumption data from the National Diet and Nutrition Survey and consumer purchase data from Kantar - most people do not meet dietary recommendations. This review considers how science and evidence inform health improvement policy. This includes policies that encourage healthier food choices, such as labelling and public procurement standards to those that minimise the impact of the less healthy choice such as sugar and salt reduction and reformulation. The review also considers nutritional approaches to managing some non-communicable diseases. Given the role nutrition and excess weight play in the onset, prognosis and quality of life for those living with one or more of the major conditions, there are huge potential gains from even small dietary improvements across population groups.

Health and Economic Effects of Salt Reduction Interventions for Preventing Noncommunicable Diseases in Japan: A System Dynamics Simulation Study

Reducing salt intake is a vital public health measure for combating noncommunicable diseases and mitigating rising social security expenditures in Japan. We developed a system dynamics model to analyze the potential health and cost effects of salt reduction interventions among the Japanese population aged 40 years and above from 2012 to 2040. The simulation findings derived from the model indicate that, in the base run, the disability-adjusted life years (DALYs) for cardiovascular disease (CVD) and chronic kidney disease (CKD) are projected to be approximately 55 and 9.5 per 100,000 people, respectively, contributing approximately 40 trillion yen in social security expenditures by 2040. The model predicts that implementing mandatory reformulation could decrease DALYs for CVD and CKD by 5.7% and 6.2%, respectively, resulting in an approximately 6.7% reduction in social security expenditure. Additionally, voluntary reformulation is estimated to reduce the DALYs for CVD and CKD by 4.7% and 5.2%, leading to a 5.6% decrease in social security expenditure. Finally, accelerating the adoption of a low-salt diet is expected to lower the DALYs for CVD by 2.8% and CKD by 3.2%, thereby reducing social security expenditures by 3.4%. Thus, product reformulation initiatives have a greater impact on health and economic outcomes.

Can Front-of-Pack Labeling Encourage Food Reformulation? A Cross-Sectional Study on Packaged Bread.

Front-of-pack labeling (FOPL) may represent an important instrument for the food industry in the promotion of food product reformulation. The present cross-sectional study used salt reduction in packaged breads as a case study, aiming to investigate whether two different types of FOPL (i.e., Nutri-Score (NS) and NutrInform battery (NIB)) can capture food reformulation and thus be effective tools for encouraging reformulation. The Nutri-Score and NIB were calculated by consulting the nutritional declarations and ingredient lists of 527 packaged breads currently sold in Italy before and after applying three different theoretical reformulation strategies: (i) a 25% salt decrease from the current median salt content in bread; (ii) a reduction of up to 0.825 g/100 g of salt, corresponding to the sodium benchmark of 330 mg/100 g set by the World Health Organization (WHO); and (iii) the minimum salt reduction needed to improve the NS by one grade. The results show that only ~44% of breads had improved NSs when the sodium was lowered to reach the WHO benchmark or when salt was reduced by 25%, whereas large variability was observed in the minimum salt reduction needed to improve the NS. Regarding the NIB, the battery for salt improved when both strategies of reformulation were applied. FOPL is not always effective in capturing food reformulation in terms of salt reduction, possibly discouraging the efforts of food companies to improve the nutritional quality of foods.

Qualitative study on sustainability of intervention measures in the Shandong Provincial Department's Joint Salt Reduction Project

Objective: To employ qualitative research methods to evaluate the sustainability of the Shandong-Ministry of Health Action on Salt and Hypertension (SMASH) interventions and their influencing factors. Method: In September 2023, interviewees meeting the inclusion criteria were recruited through purposive sampling in Jinan, Shandong Province. A semi-structured interview guide was designed based on the CFIR and RE-AIM frameworks. Personal in-depth interviews and focus group discussions were conducted to gather insights on the feasibility, effectiveness, and sustainability of the project interventions from various stakeholders, including representatives from the government, food manufacturers, restaurants, academia, and residents. Results: A total of 15 individuals participated in in-depth interviews, involving six representatives from food manufacturers, four from restaurants, three from the government, and two from academia. There were four focus group discussions with 30 residents. The study found that at the individual resident level, health awareness and the availability of sodium reduction tools in the market could affect their salt reduction practices. For food manufacturers and restaurants, consumers' preferences, technical challenges in reformulation, and government support were key factors determining the smooth progress of their salt reduction efforts. At the governmental level, multi-sectional coordination, chronic disease management demonstration areas, and the impact of the pandemic were the main factors influencing the implementation of sodium reduction interventions. Conclusion: Future endeavours should strengthen long-term management and optimise the complex influencing factors associated with intervention measures. This will be essential in sustaining and expanding the positive health outcomes achieved through the Shandong population sodium reduction strategy.

Assessing adherence to Government's sugar, salt, and calorie reduction targets of the top 20 UK restaurants' menus in 2024: a cross-sectional study

BackgroundTo address high obesity rates in adults and children, the UK government published voluntary targets for industry to reduce the sugar, salt, and calorie content of food products. Initial reports indicate little progress, however there has been limited assessment of the eating out, takeaway, and delivery sector. This study aims to assess the proportion of menu items that meet the government's sugar, salt, and calorie targets, from the 20 highest-grossing chained restaurants in the UK. MethodsWe identified the top 20 UK chained restaurants using data from market research company Euromonitor International. Nutritional information for 4054 products was collected directly from restaurant websites. Each product was assigned an overall category (eg, main meals, sides, etc.), and categories defined by the sugar, salt, and calorie targets. Findings36% (n=207) of products met sugar targets, 60% (n=1411) met salt targets, 72% (n=1592) met calorie targets, and 43% (n=1269) met all applicable targets. Categories with the highest proportion of products meeting the respective target were ‘Breakfast Items’ for sugar (73%, n=138), ‘Burgers’ for salt (100%, n=85), and ‘Salads’ for calories (96%, n=44) and all applicable targets (96%, n=44). Restaurants with the highest proportion of products meeting the respective target were Leon for sugar (63%, n=15), Burger King for salt (97%, n=32), Dominos for calories (95%, n=209), and Subway for all applicable targets (78%, n=62). InterpretationThe calorie targets were reasonably well adhered to whilst a large proportion of products still exceeded the target levels for sugar and salt. Ambiguities in the targets’ food categorisation makes their application somewhat subjective, risking low transparency and hindering a level playing field between companies. These findings can inform which companies and food groups need to be prioritised when implementing similar public health schemes in the future. FundingAOH is funded by the SALIENT project, which is funded by the ESRC (ES/Y00311X/1). RP is funded by a Royal Society and Wellcome Trust Sir Henry Dale fellowship (222566/Z/21/Z). RP is also supported by NIHR Oxford Health Biomedical Research Centre. HF is funded by the COPPER project. The COPPER project is funded by the NIHR Public Health Research programme (NIHR133887). The views expressed are those of the author and not necessarily those of the NIHR or the Department of Health and Social Care. LB is funded by NIHR Applied Research Collaborations (ARC) Oxford and Thames Valley. The funders had no role in the study design, data collection, analysis or interpretation. The views expressed are those of the author(s) and not necessarily those of the funders.

Mandatory salt targets: a key policy tool for global salt reduction efforts

Mandatory salt targets: a key policy tool for global salt reduction efforts

Synthesis of Composition-Tunable Ag-Cu Bimetallic Nanoparticles Through Plasma-Driven Solution Electrolysis.

Bimetallic nanomaterials have shown great potential across various fields of application. However, the synthesis of many bimetallic particles can be challenging due to the immiscibility of their constituent metals. In this study, we present a synthetic strategy to produce compositionally tunable silver-copper (Ag-Cu) bimetallic nanoparticles using plasma-driven liquid surface chemistry. By using a low-pressure nonthermal radiofrequency (RF) plasma that interacts with an Ag-Cu precursor solution at varying electrode distances, we identified that the reduction of Ag and Cu salts is governed by two "orthogonal" parameters. The reduction of Cu2+ is primarily influenced by plasma electrons, whereas UV photons play a key role in the reduction of Ag+. Consequently, by adjusting the electrode distance and the precursor ratios in the plasma-liquid system, we could control the composition of Ag-Cu bimetallic nanoparticles over a wide range.

Continuous saltiness enhancement in NaCl solutions and its potential impact on food products via anodal transcutaneous electrical stimulation

Electric taste technology, which permits the adjustment of food flavors, has recently garnered attention as a method to reduce excessive salt intake. Electrical tongue stimulation, which modifies taste through electric cutlery, is user-friendly but only effective when the cutlery is in contact with the tongue via food. As transcutaneous electrical stimulation (TES) is expected to overcome the challenges of electrical tongue stimulation, this study investigated its usefulness. A time-intensity analysis was conducted to evaluate taste modification, specifically whether anodal TES (aTES)—where the anode was attached to the anterior part of the jaw and the cathode to the back of the neck—can enhance continuous saltiness during electric stimulation. Moreover, whether aTES could improve the perception of saltiness in NaCl solutions and five different foods for individuals on a low-sodium diet was investigated, utilizing a 9-point scale and paired comparison tests. The results indicated that aTES consistently enhanced the saltiness of the NaCl solution both during tasting and after swallowing. Notably, aTES at 3.0 mA significantly increased the saltiness perception of a 0.5 % NaCl solution in individuals on a low-sodium diet. aTES significantly enhanced the taste of somen noodles with dipping sauce, misosoup, simmered hijiki seaweed, potato chips, and Chinese rice bowls. These results suggest that aTES may further reduce the burden of salt reduction in individuals on a low-sodium diet and contribute to a reduction in excessive salt intake.

Changes of lifestyle and mental health among COVID-19 situation: resident-centered health promotion

Abstract Background Yuzawa town, located in the Niigata prefecture of Japan, is famous for its hot springs and ski resorts. A sustainable action plan for resident-centered regional health promotion (Yuzawa family health plan) was initiated in 2002. Surveys have been conducted every five years. This study aims to evaluate changes of their habits and mental health status between in 2017 and in 2022. Methods The survey of Yuzawa family health plan was conducted in 2017 and in 2022. Questionnaires were composed with living alone, living with marriage partner, living with son or daughter, living with grandchildren, living with brother or sister, health consciousness, attention to health, health concern, awakening in a morning, clockwork life, fitness habits, smoking, taking alcohol, anxiety, loneliness, consultation, resolve suffering, economic problem, handle stress, taking a rest, risk breaching, communication, life satisfaction, talking with family, job at home, intercommunion with friends, greeting with neighbors, relationship with neighbors, occupations, good sleep, taking breakfast, nutritional balance, mastication status, confirmation of food compositions, exercise habits, yearly health check-up, dental check-up, brushing teeth habits, and sleep satisfactions. Chi square tests were used to evaluate changes between in 2017 and in 2022. This study was approved by the ethics committee of Tokyo Women’s Medical University. Results Passive smoking, intercommunions with neighborhood and friends, exercises, and Salt reduction awareness reduced in 2022. Talking with family, taking a rest, attention to health, clockwork life, and sleep satisfactions increased. Conclusions Many changes were shown between in 2017 and in 2022. Because elderly has been able to use a mobile phone, loneliness was not increased. But numbers of elderly living alone have been increased from 2002. Health promotion programs giving health information for elderly is needed. Key messages • Many lifestyle changes were shown between in 2017 and in 2022. • Passive smoking reduced. Taking a rest and attention to health increased.

Improved the Sensitivity and Limit of Detection of Surface Alloying SERS Sensors by Controlling Mixing Ratio of Trimetallic (Ag-Au-Pd) Nanoparticles

In this study, three different types of hybrid structures SERS sensors made from different mixing ratio of trimetallic (Ag-Au-Pd) nanoparticles of [Au1: Ag1: Pd1] , [Au1: Ag2: Pd1] , [Au1: Ag2: Pd2] in surface alloying forms deposited on macro porous silicon (macroPsi) layer were created and extensively tested. By using a simple and fast immersion process, trimetallic (Ag-Au-Pd) nanoparticles were created utilizing ion reduction of numerous metallic salts on a macro porous silicon (macroPsi) layer. The macroPsi layers were created using a laser assisted etching (LAE) technique for 15 minutes with a constant density of approximately (28mA/c.m2). At a constant concentration (10-3 M) of HAu.Cl4, Ag.NO3 and Pd.Cl2 to synthesize Au-NPs, Ag-NPs and Pd-NPs, immersion processes with various mixing ratios were performed. The hybrid structures of SERS sensors were examined using XRD, FE-SEM, and Raman microscopes. The sensors were tested at different concentrations from 10-6 to 10-12 of MB target molecules. The SERS trimetallic sensors demonstrated a considerable reliance on hot spot zones among trimetallic nanoparticles. Higher enhancement factor with lower detection limit of Raman signal was obtained from [Au1: Ag2: Pd2] hybrid structures SERS sensor of about 1.5×1010 and 10-14 respectively, due to extra ordinary specific surface area and high surface density forming trimetallic nanoparticles . The variations of mixing ratio of trimetallic (Ag-Au-Pd) provide an effective pathway to develop the sensors performance towards detection of lower concentrations.