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Na and K Intake from Lunches Served in a Japanese Company Cafeteria and the Estimated Improvement in the Dietary Na/K Ratio Using Low-Na/K Seasonings and Dairy to Prevent Hypertension.
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- المؤلفون: Okuda, Nagako1 ; Higashiyama, Aya2 ; Tanno, Kozo3 ; Yonekura, Yuki4 ; Miura, Makoto5 ; Kuno, Hiroshi6,7 ; Nakajima, Toru7; Nagahata, Tomomi1 ; Taniguchi, Hirokazu1; Kosami, Koki8 ; Kojima, Kyoko9 ; Okayama, Akira9
- المصدر:
Nutrients. May2024, Vol. 16 Issue 10, p1433. 11p.
- الموضوع:
- معلومة اضافية
- الموضوع:
- نبذة مختصرة :
The excessive intake of sodium (Na) and insufficient intake of potassium (K) are major concerns in the prevention of hypertension. Using low-Na/K seasonings (reducing 25% of the NaCl and adding K salt) may improve the dietary Na/K ratio and help prevent hypertension. To devise an intervention study using low-Na/K seasonings at a company cafeteria, we calculated the Na and K contents of the meals served at the cafeteria and estimated changes in the intakes when suitable low-Na/K seasonings were used. We also considered using milk as a good source of K. We used an ingredient list of a company cafeteria and calculated Na and K contents in each dish. The average amounts of NaCl and K per use were 5.04 g and 718 mg, respectively. Seasonings contributed 70.9% of the NaCl. With the use of low-Na/K seasonings, an estimated reduction in NaCl of 0.8 g/day and an estimated increase in K of 308 mg/day was achieved. With an additional serving (200 mL) of milk, NaCl was reduced by 0.57 g/day and K was increased by 610 mg/day, with an overall decrease in the dietary Na/K ratio from 3.20 to 2.40. The use of low-Na/K seasonings and dairy may improve the dietary Na/K ratio among cafeteria users and help prevent hypertension. [ABSTRACT FROM AUTHOR]
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