Graduate School of Health and Environmental Sciences, Fukuoka Women's University, Fukuoka 813-8529, Japan.
Department of Food Science and Nutrition, Faculty of Human Life and Environment, Nara Women's University, Nara 630-8506, Japan.
Nutrients. 2021 Oct 3;13(10):3497. doi: 10.3390/nu13103497.
We aimed to verify the effect of new low-sodium high-potassium seasonings and processed foods containing poly-γ-glutamic acid on blood pressure in free-living settings. To this end, we conducted a randomized, double-blind controlled trial on 187 Japanese men, aged 35-67 years, who did not use antihypertensives. Participants were randomly allocated to an intervention ( = 93) or a control group ( = 94). They were given a boxed lunch and miso soup (average Na and K content for the intervention group: 1175 and 1476 mg; for the control group: 2243 and 703 mg, respectively). Blood pressure was measured three times every morning for 1 week immediately before and during the final week of the trial. On the day before and the final day of the intervention period, 24 h urine samples were collected. After intervention, the intervention group showed a significantly stronger decrease in the urinary sodium-to-potassium ratio than the control group ( < 0.001). The mean difference in systolic blood pressure change after adjustment for baseline values between the two groups was -2.1 (95% CI: -3.6, -0.6) mmHg. Compliance between the groups was similar, suggesting successful blinding. In conclusion, the use of new seasonings and processed foods aimed at lowering blood pressure in free-living settings may be feasible and effective.
我们旨在验证新型低盐高钾调味料和含聚谷氨酸加工食品在自由生活环境中对血压的影响。为此，我们在未使用抗高血压药物的 187 名年龄在 35-67 岁的日本男性中进行了一项随机、双盲对照试验。参与者被随机分配到干预组（n=93）或对照组（n=94）。他们被给予盒装午餐和味噌汤（干预组的平均钠和钾含量分别为 1175 和 1476mg；对照组为 2243 和 703mg）。在试验前和最后一周的早晨，连续 7 天每天测量 3 次血压。在干预期间的前一天和最后一天，收集 24 小时尿液样本。干预后，与对照组相比，干预组的尿钠/钾比值明显下降（<0.001）。调整两组基线值后，收缩压变化的平均差异为-2.1（95%可信区间：-3.6，-0.6）mmHg。两组之间的依从性相似，表明盲法成功。总之，在自由生活环境中使用旨在降低血压的新型调味料和加工食品可能是可行且有效的。
