Serving Low-salt Meals at Worksite Cafeteria and Providing the Knowledge on Sodium Restriction Decreases 24-hour Urinary Sodium Excretion (Quantity of Salt Conversion) in Employees

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  • 社員食堂における減塩食と減塩情報の提供が24時間尿中Na排泄量（食塩換算量）におよぼす影響
  • シャイン ショクドウ ニ オケル ゲンエンショク ト ゲンエン ジョウホウ ノ テイキョウ ガ 24ジカン ニョウチュウ Na ハイセツリョウ(ショクエン カンサンリョウ)ニ オヨボス エイキョウ

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Abstract

<p>Objective: To examine the effects of low-salt meals and the knowledge of sodium restriction on 24-hour urinary sodium excretion (quantity of salt conversion) in healthy participants.</p><p>Methods: A single open study was conducted on 20 healthy male and female participants between the ages of 20 and 65 years. ​These participants were employees of the FANCL Corporation. ​The participants were first provided with the knowledge of sodium restriction. ​Then, for the next 9 weeks, they were required to eat a low-salt meal (less than 2 g/meal) for lunch at their worksite cafeteria. ​The primary endpoint was the 24-hour urinary sodium excretion, and the secondary endpoints were the threshold for saltiness and preference for saltiness concentration.</p><p>Results: The 24-hour urinary sodium excretion decreased significantly at both the three- and nine-week evaluations (mean 6.8 g/day; p = 0.001 and 6.0 g/day; p < 0.001, respectively) compared to the level before the intervention (9.8 g/day). ​In addition, the threshold for saltiness decreased significantly at both evaluations (mean 0.085%; p = 0.008 and 0.084%; p = 0.012, respectively) compared to the threshold before the intervention (0.136%). ​Finally, the preference for saltiness concentration also decreased significantly at both evaluations (mean 0.50%; p = 0.002 and 0.40%; p < 0.001, respectively) compared to that before the intervention (0.63%).</p><p>Conclusions: These results suggest that eating a low-salt meal for lunch and acquiring knowledge regarding sodium restriction decrease the 24-hour urinary sodium excretion and improve taste sensitivity to saltiness.</p>

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