Salt intake reduction using umami substance-incorporated food: a secondary analysis of NHANES 2017-2018 data

• Main Authors: Shuhei Nomura (Author), Shiori Tanaka (Author), Akifumi Eguchi (Author), Takayuki Kawashima (Author), Haruyo Nakamura (Author), Kaung Suu Lwin (Author), Lisa Yamasaki (Author), Daisuke Yoneoka (Author), Yuta Tanoe (Author), Megumi Adachi (Author), Hitomi Hayabuchi (Author), Shosei Koganemaru (Author), Toshihide Nishimura (Author), Byron Sigel (Author), Hisayuki Uneyama (Author), Kenji Shibuya (Author)
• Format: Book
• Published: Cambridge University Press, 2023-02-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Abstract Objective: Excessive salt intake raises blood pressure and increases the risk of non-communicable diseases (NCD), such as CVD, chronic kidney disease and stomach cancer. Reducing the Na content of food is an important public health measure to control the NCD. This study quantifies the amoun...