Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study

• Egile Nagusiak: Shiori Tanaka (Egilea), Daisuke Yoneoka (Egilea), Aya Ishizuka (Egilea), Megumi Adachi (Egilea), Hitomi Hayabuchi (Egilea), Toshihide Nishimura (Egilea), Yukari Takemi (Egilea), Hisayuki Uneyama (Egilea), Haruyo Nakamura (Egilea), Kaung Suu Lwin (Egilea), Kenji Shibuya (Egilea), Shuhei Nomura (Egilea)
• Formatua: Liburua
• Argitaratua: BMC, 2023-03-01T00:00:00Z.
• Gaiak: article
• Sarrera elektronikoa: Connect to this object online.

Abstract Background Evidence has demonstrated that excess sodium intake is associated with development of several non-communicable diseases. The main source of sodium is salt. Therefore, reducing salt intake in foods is an important global public health effort to achieve sodium reduction and improve...