Ohta Yuko, Sakata Satoko, Ohta Kazuhiro, Kusano Masahiko, Fujisawa Ritsuko, Komorita Yuji, Kuwahara Yukie, Fukamatsu Yuki, Tsuruta Hiroshi, Nakamura Hidetoshi, Tsuchihashi Takuya
Division of General Internal Medicine Kyushu Dental University, Fukuoka, Japan.
Department of Medicine and Clinical Science Graduate School of Medical Sciences Kyushu University, Fukuoka, Japan.
J Nutr Metab. 2024 Aug 28;2024:6090466. doi: 10.1155/2024/6090466. eCollection 2024.
The purpose of the present study was to investigate the influence of reborn soup on the perceptions of saltiness and palatability.
Subjects comprised 103 staff working at Kokura Daiichi Hospital (22 males, 81 females, and mean age: 35 ± 12 years old). They tested soups (commercially available soup with 0.9% NaCl solutions (A), commercially available soup with 0.6% NaCl solutions (B), and reborn soup diluted to 0.6% NaCl solutions (C)). Evaluations of saltiness and palatability for each solution were conducted using a visual analog scale in a double-blinded randomized manner. We estimated 24-hour salt excretion using spot urine samples to estimate salt intake and also assessed blood pressure, the awareness of salt intake using a self-description questionnaire score, and other confounding factors including lifestyle factors.
In all subjects, the average estimated salt intake was 9.0 ± 2.0 g/day, and the rates at which subjects met the established salt intake targets were 15.1% in 73 females without hypertension (<6.5 g/day), 23.5% in 17 males without hypertension (<7.5 g/day), and 0.0% in 13 subjects with hypertension (<6.0 g/day). In both saltiness and palatability, B scored significantly lower than A, but C scored significantly higher than B. Salt intake levels were categorized into tertiles (Q1, lowest; Q3, highest). C scored significantly higher for palatability in the Q1 group than in the Q3 group.
Most participants exceeded the established targets of salt intake. The high-salt-intake group might be able to feel less palatable. Our results indicate that reborn soup may be effective in reducing salt intake without loss of palatability.
本研究旨在调查重生汤对咸味感知和适口性的影响。
研究对象为小仓第一医院的103名工作人员（男性22名，女性81名，平均年龄：35±12岁）。他们对汤品进行了测试（含0.9%氯化钠溶液的市售汤品（A）、含0.6%氯化钠溶液的市售汤品（B）以及稀释至0.6%氯化钠溶液的重生汤（C））。使用视觉模拟量表以双盲随机方式对每种溶液的咸味和适口性进行评估。我们通过随机尿样估计24小时盐排泄量以估算盐摄入量，还评估了血压、使用自我描述问卷评分评估盐摄入意识以及包括生活方式因素在内的其他混杂因素。
在所有受试者中，平均估计盐摄入量为9.0±2.0克/天，未患高血压的73名女性（<6.5克/天）中达到既定盐摄入目标的比例为15.1%，未患高血压的17名男性（<7.5克/天）中这一比例为23.5%，13名高血压患者（<6.0克/天）中这一比例为0.0%。在咸味和适口性方面，B的得分均显著低于A，但C的得分显著高于B。盐摄入量水平分为三分位数（Q1，最低；Q3，最高）。在Q1组中，C的适口性得分显著高于Q3组。
大多数参与者超过了既定的盐摄入目标。高盐摄入组可能会觉得适口性较差。我们的结果表明，重生汤可能在不降低适口性的情况下有效减少盐摄入量。
