Unique ID issued by UMIN | UMIN000012560 |
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Receipt number | R000013246 |
Scientific Title | Effect of using low sodium seasonings (miso and soy sauce) or monitoring salt concentration of dishes prepared at home for 12 weeks on the reduction of sodium intake among healthy middle-aged Japanese individuals: A randomized, controlled, crossover trial |
Date of disclosure of the study information | 2013/12/12 |
Last modified on | 2014/12/12 12:13:40 |
Effect of using low sodium seasonings (miso and soy sauce) or monitoring salt concentration of dishes prepared at home for 12 weeks on the reduction of sodium intake among healthy middle-aged Japanese individuals: A randomized, controlled, crossover trial
Effect of using low sodium seasonings or monitoring salt concentration for 12 weeks on sodium intake reduction: a randomized, controlled, crossover trial
Effect of using low sodium seasonings (miso and soy sauce) or monitoring salt concentration of dishes prepared at home for 12 weeks on the reduction of sodium intake among healthy middle-aged Japanese individuals: A randomized, controlled, crossover trial
Effect of using low sodium seasonings or monitoring salt concentration for 12 weeks on sodium intake reduction: a randomized, controlled, crossover trial
Japan |
Healthy middle-aged individuals
Adult |
Others
NO
Reducing dietary salt intake remains a challenging issue in the management of chronic disease. Asian populations, including the Japanese, tend to have higher sodium consumption than Western populations. Moreover, the contribution of salty seasonings added during food preparation at home or the table to sodium consumption is relatively high. Thus, dietary sodium reductions can also be achieved by reducing these discretionary components. Therefore, we conducted this trial to examine the feasibility and effect of using low sodium seasonings (miso and soy sauce) and monitoring salt concentration of dishes prepared at home on the reduction of daily sodium intake among middle-aged healthy Japanese individuals.
Efficacy
Degree of change in 24-hour urinary sodium excretion
Change in taste threshold for saltiness;
Changes in taste preference and salt-related behaviors on the basis of self-reported data;
Change in body weight
Interventional
Cross-over
Randomized
Double blind -all involved are blinded
Placebo
YES
Central registration
2
Educational,Counseling,Training
Food | Behavior,custom |
Monitoring the salt concentration of dishes prepared at home along with providing a common information supplement on salt reduction as the intervention versus providing the same common information supplement only as the control
Provision of low sodium seasonings (miso and soy sauce) as the intervention versus the provision of common sodium seasonings as the control
40 | years-old | <= |
75 | years-old | > |
Male and Female
Healthy volunteer
* The candidate group included subjects of a prior cross-sectional observational study that was conducted with the purpose of comparing the validity of dietary estimation data using a food frequency questionnaire to that obtained from dietary records.
Current use of hypertensive medicine and presence of soy allergy
50
1st name | |
Middle name | |
Last name | Ribeka TAKACHI |
Niigata University Graduate School of Medical and Dental Sciences
Division of Social and Environmental Medicine
1-757 Asahicho-dori, Chuo-ku, Niigata, 951-8510 Japan.
+81-25-227-2121
rtakachi@med.niigata-u.ac.jp
1st name | |
Middle name | |
Last name | Ribeka TAKACHI |
Niigata University Graduate School of Medical and Dental Sciences
Division of Social and Environmental Medicine
1-757 Asahicho-dori, Chuo-ku, Niigata, 951-8510 Japan.
+81-25-227-2121
rtakachi@med.niigata-u.ac.jp
Niigata University Graduate School of Medical and Dental Sciences
Japan Society for the Promotion of Science
Epidemiology and Prevention Division, Research Center for Cancer Prevention and Screening, National Cancer Center, Tokyo, Japan.
NO
2013 | Year | 12 | Month | 12 | Day |
Unpublished
Completed
2013 | Year | 12 | Month | 09 | Day |
2013 | Year | 12 | Month | 13 | Day |
2014 | Year | 08 | Month | 31 | Day |
2014 | Year | 08 | Month | 31 | Day |
2014 | Year | 12 | Month | 31 | Day |
2015 | Year | 01 | Month | 31 | Day |
2013 | Year | 12 | Month | 12 | Day |
2014 | Year | 12 | Month | 12 | Day |
Value
https://center6.umin.ac.jp/cgi-open-bin/ctr_e/ctr_view.cgi?recptno=R000013246
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