{"created":"2023-06-20T15:47:18.693368+00:00","id":1854,"links":{},"metadata":{"_buckets":{"deposit":"a42d356b-129d-44e4-ac01-16381338cca0"},"_deposit":{"created_by":4,"id":"1854","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"1854"},"status":"published"},"_oai":{"id":"oai:hama-med.repo.nii.ac.jp:00001854","sets":["1:11"]},"author_link":["4644","4645","4646","4647"],"item_3_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"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","subitem_alternative_title_language":"ja"}]},"item_3_biblio_info_5":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-05-20","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"6","bibliographicPageEnd":"534","bibliographicPageStart":"530","bibliographicVolumeNumber":"67","bibliographic_titles":[{"bibliographic_title":"Circulation Journal","bibliographic_titleLang":"en"}]}]},"item_3_description_9":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"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.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_3_publisher_6":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"THE JAPANESE CIRCULATION SOCIETY","subitem_publisher_language":"en"}]},"item_3_relation_22":{"attribute_name":"NII論文ID","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"110002666346","subitem_relation_type_select":"NAID"}}]},"item_3_relation_28":{"attribute_name":"出版社DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1253/circj.67.530","subitem_relation_type_select":"DOI"}}]},"item_3_rights_7":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Copyright 2003 THE JAPANESE CIRCULATION SOCIETY","subitem_rights_language":"en"},{"subitem_rights":"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","subitem_rights_language":"ja"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13469843","subitem_source_identifier_type":"ISSN"}]},"item_3_source_id_20":{"attribute_name":"EISSN","attribute_value_mlt":[{"subitem_source_identifier":"13474820","subitem_source_identifier_type":"ISSN"}]},"item_3_version_type_32":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Nakamura, Mieko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4644","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Aoki, Nobuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4645","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yamada, Takuji","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4646","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kubo, Nobuaki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4647","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-08-27"}],"displaytype":"detail","filename":"CircJ-67-530.pdf","filesize":[{"value":"63.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"CircJ-67-530.pdf","url":"https://hama-med.repo.nii.ac.jp/record/1854/files/CircJ-67-530.pdf"},"version_id":"6239e882-727d-443a-893c-9ec15fc1d5e9"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Hypertension","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Primary prevention","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Randomized controlled trial","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Sodium-restricted diet","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Feasibility and Effect on Blood Pressure of 6-Week Trial of Low Sodium Soy Sauce and Miso (Fermented Soybean Paste)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Feasibility and Effect on Blood Pressure of 6-Week Trial of Low Sodium Soy Sauce and Miso (Fermented Soybean Paste)","subitem_title_language":"en"}]},"item_type_id":"3","owner":"4","path":["11"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2013-08-27"},"publish_date":"2013-08-27","publish_status":"0","recid":"1854","relation_version_is_last":true,"title":["Feasibility and Effect on Blood Pressure of 6-Week Trial of Low Sodium Soy Sauce and Miso (Fermented Soybean Paste)"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-08-02T02:07:32.973993+00:00"}