Difference of salt intake sources within home or outside the home among participants taking Specific Health Checkups provided by National Health Insurance-Case of Manazuru, Kanagawa Prefecture

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  • KOIWAI Kaori
    Doctorate program, Graduate School of Kagawa Nutrition University
  • TAKEMI Yukari
    Graduate School of Kagawa Nutrition University
  • HAYASHI Fumi
    Kagawa Nutrition University
  • OGATA Hiromitsu
    Graduate School of Kagawa Nutrition University
  • SAKAGUCHI Keiko
    Doctorate program, Graduate School of Kagawa Nutrition University
  • SHIMADA Masako
    Health Promotion Research Center, Institute of Community Medical Practice, Japan Association for Development of Community Medicine
  • KAWABATA Teruko
    Health Promotion Research Center, Institute of Community Medical Practice, Japan Association for Development of Community Medicine
  • NOFUJI Yu
    Health Promotion Research Center, Institute of Community Medical Practice, Japan Association for Development of Community Medicine
  • NAKAMURA Masakazu
    Health Promotion Research Center, Institute of Community Medical Practice, Japan Association for Development of Community Medicine

Bibliographic Information

Other Title
  • 市町村国保の特定健診受診者における家庭内・家庭外別食塩摂取源
  • 市町村国保の特定健診受診者における家庭内・家庭外別食塩摂取源 : 神奈川県真鶴町の事例
  • シチョウソン コクホ ノ トクテイケンシン ジュシンシャ ニ オケル カテイ ナイ ・ カテイ ガイ ベツ ショクエン セッシュ ゲン : カナガワケン マナズルマチ ノ ジレイ
  • ―神奈川県真鶴町の事例―

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Abstract

<p>Objective: For effective salt reduction programs, it requires the assessment of the salt intake sources. This study aimed to identify salt sources, both in and out of the home, and to examine the characteristics of salt sources among those with or without cardiovascular disease.</p><p>Methods: In this cross-sectional study, dietary records were completed by individuals who took health checkups at Manazuru Town in Kanagawa Prefecture in 2017. All recorded foods were classified by type of food, degree of food processing, and location where consumed such as in or out of the home (e.g., sweet and soft drinks, ready-to-eat meals, and restaurant). Then the mean of proportions of salt intake of three days was calculated from each category for 213 participants. The proportions of salt were compared among those with or without cardiovascular disease.</p><p>Results: Seasoning was the greatest contributor to salt intake (approximately 60%) in men and women. Of these, approximately 75% of the sources were from inside the home, and approximately 25% of the sources were from outside of the home. The proportions of salt intake from ready-to-eat meals were significantly higher for individuals with cardiovascular disease (26.8%) compared with individuals without it (14.3%) (p=0.029).</p><p>Conclusion: The proportion of salt intake from seasoning when cooking at home was high in community dwelling men and women, and the proportion of salt intake from ready-to-eat meals was high among men with cardiovascular disease. It is necessary to consider whether salt sources are from in or out of the home and to focus on salt reduction among men who consume ready-to-eat meals.</p>

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