Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study

Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study

Abstract Background Evidence has demonstrated that excess sodium intake is associated with development of several non-communicable diseases. The main source of sodium is salt. Therefore, reducing salt intake in foods is an important global public health effort to achieve sodium reduction and improve...

Full description

Bibliographic Details
Main Authors: Shiori Tanaka, Daisuke Yoneoka, Aya Ishizuka, Megumi Adachi, Hitomi Hayabuchi, Toshihide Nishimura, Yukari Takemi, Hisayuki Uneyama, Haruyo Nakamura, Kaung Suu Lwin, Kenji Shibuya, Shuhei Nomura
Format: Article
Language:English
Published: BMC 2023-03-01
Series:BMC Public Health
Subjects:
Sodium
Salt
Umami
Glutamate
Inosinate
Guanylate
Online Access:https://doi.org/10.1186/s12889-023-15322-6

Internet

https://doi.org/10.1186/s12889-023-15322-6

Similar Items