| Item type |
学術雑誌論文 / Journal Article(1) |
| 公開日 |
2013-08-27 |
| タイトル |
|
|
タイトル |
Feasibility and Effect on Blood Pressure of 6-Week Trial of Low Sodium Soy Sauce and Miso (Fermented Soybean Paste) |
|
言語 |
en |
| 言語 |
|
|
言語 |
eng |
| キーワード |
|
|
主題 |
Hypertension |
| キーワード |
|
|
主題 |
Primary prevention |
| キーワード |
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|
主題 |
Randomized controlled trial |
| キーワード |
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|
主題 |
Sodium-restricted diet |
| 資源タイプ |
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|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
journal article |
| その他のタイトル |
|
|
その他のタイトル |
低ナトリウムの醤油及び味噌の実用性と血圧に対する作用の6週間試験 |
| 著者 |
Nakamura, Mieko
Aoki, Nobuo
Yamada, Takuji
Kubo, Nobuaki
|
| 書誌情報 |
en : Circulation Journal
巻 67,
号 6,
p. 530-534,
発行日 2003-05-20
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| 出版者 |
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出版者 |
THE JAPANESE CIRCULATION SOCIETY |
|
言語 |
en |
| 権利 |
|
|
権利情報 |
Copyright 2003 THE JAPANESE CIRCULATION SOCIETY |
| 権利 |
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|
権利情報 |
本文データは学協会の許諾に基づきCiNiiから複製したものである |
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
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. |
| ISSN |
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収録物識別子タイプ |
ISSN |
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収録物識別子 |
13469843 |
| EISSN |
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収録物識別子タイプ |
ISSN |
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収録物識別子 |
13474820 |
| NII論文ID |
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関連タイプ |
isIdenticalTo |
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識別子タイプ |
NAID |
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関連識別子 |
110002666346 |
| 出版社DOI |
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関連タイプ |
isIdenticalTo |
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|
識別子タイプ |
DOI |
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|
関連識別子 |
10.1253/circj.67.530 |
| 著者版フラグ |
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出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
CircJ-67-530.pdf (63.6 kB)
