Wakasugi Minako, James Kazama Junichiro, Narita Ichiei
Center for Inter-organ Communication Research, Niigata University Graduate School of Medical and Dental Sciences, Japan.
Intern Med. 2015;54(8):903-10. doi: 10.2169/internalmedicine.54.4336. Epub 2015 Apr 15.
In Japan, reducing the consumption of miso soup and Japanese pickles, both traditional Japanese dishes, is recommended in order to decrease dietary salt intake. With the Westernization of dietary habits, however, these dishes are now consumed less frequently, and thus a reduction in their effect on sodium intake is suspected. This study examined cross-sectional associations between the frequency of intake of miso soup and Japanese pickles and the estimated 24-hour urine sodium excretion using data obtained from health examination surveys conducted in 2013 in Sado City, Japan.
The level of daily salt intake was estimated based on spot urine sodium and creatinine measurements. The frequency of intake of miso soup and Japanese pickles was determined using a self-reported questionnaire. Multiple linear regression models were used to assess associations.
Among a total of 8,821 participants (3,956 men; age range, 19-97 years), the mean daily salt intake was 9.4 g/day. The frequency of intake of miso soup and Japanese pickles increased with age and was associated with the level of daily salt intake (p for trend <0.0001). A linear regression model analysis adjusted for age, sex, body mass index, hypertension, diabetes, hypercholesterolemia and chronic kidney disease revealed that daily salt intake was associated with the frequency of intake of miso soup (p<0.0001) and Japanese pickles (p<0.0001) in all age groups, except those ≥ 80 years of age.
These findings suggest that reducing the consumption of miso soup and Japanese pickles may be an effective approach for decreasing the level of dietary salt intake in the general Japanese population, although not in octogenarians or nonagenarians.
在日本，为了减少膳食盐摄入量，建议减少味噌汤和日本泡菜这两种传统日本菜肴的食用量。然而，随着饮食习惯的西化，这些菜肴的食用频率现在降低了，因此人们怀疑它们对钠摄入量的影响也在减少。本研究利用2013年在日本佐渡市进行的健康检查调查所获得的数据，研究了味噌汤和日本泡菜的摄入频率与估计的24小时尿钠排泄之间的横断面关联。
根据即时尿钠和肌酐测量值估算每日盐摄入量水平。使用自我报告问卷确定味噌汤和日本泡菜的摄入频率。采用多元线性回归模型评估关联。
在总共8821名参与者（3956名男性；年龄范围19 - 97岁）中，平均每日盐摄入量为9.4克/天。味噌汤和日本泡菜的摄入频率随年龄增加而增加，并且与每日盐摄入量水平相关（趋势p<0.0001）。对年龄、性别、体重指数、高血压、糖尿病、高胆固醇血症和慢性肾脏病进行调整后的线性回归模型分析显示，除80岁及以上人群外，所有年龄组的每日盐摄入量均与味噌汤（p<0.0001）和日本泡菜（p<0.0001）的摄入频率相关。
这些发现表明，减少味噌汤和日本泡菜的食用量可能是降低日本普通人群膳食盐摄入量的有效方法，不过对八九十岁的老人无效。
