Nakamura Mieko, Aoki Nobuo, Yamada Takuji, Kubo Nobuaki
Department of Hygiene, Hamamatsu University School of Medicine, Japan.
Circ J. 2003 Jun;67(6):530-4. doi: 10.1253/circj.67.530.
A double-blind, randomized placebo-controlled study was conducted to evaluate the feasibility of the long-term use of low-sodium soy sauce and miso in the general Japanese population and its effect on blood pressure (BP). Forty men and 24 women were randomly allocated to a low-sodium group (n=32) or a control group (n=32). Low-sodium soy sauce and miso, which were approximately 25% and 20% lower in salt content than common soy sauce and miso, were used in the study. The change in BP after a 6-week intervention was evaluated. There were no significant differences in age, sex, body mass index, BP or hypertension between the 2 groups before intervention. After the 6-week intervention, no significant change in BP was observed in the entire cohort. However, in those aged 40 years and older, 6.4 mmHg net reduction in diastolic BP with no significant change in systolic BP was noted in the low-sodium group. Taste evaluation for the low-sodium seasoning was considerably good. Replacing soy sauce and miso of the common type with the low-sodium alternative is feasible in the general population and could be the basis for a salt reduction strategy in the Japanese diet.
开展了一项双盲、随机、安慰剂对照研究，以评估在日本普通人群中长期使用低钠酱油和味噌的可行性及其对血压（BP）的影响。40名男性和24名女性被随机分配到低钠组（n = 32）或对照组（n = 32）。研究中使用了盐含量比普通酱油和味噌分别低约25%和20%的低钠酱油和味噌。评估了6周干预后的血压变化。干预前两组在年龄、性别、体重指数、血压或高血压方面无显著差异。6周干预后，整个队列中未观察到血压有显著变化。然而，在40岁及以上人群中，低钠组舒张压净降低6.4 mmHg，收缩压无显著变化。低钠调味料的口味评价相当不错。在普通人群中用低钠替代品取代普通类型的酱油和味噌是可行的，这可能成为日本饮食中减盐策略的基础。
