Effects of Using a Perforated Spoon on Salt Reduction When Consuming Ramen Noodles: A Randomized Crossover Study of Japanese Male University Students
Salt reduction is a public health priority for the Japanese population. We focused on the effect of salt reduction by changing eating utensils to reduce salt consumption. As a test meal, we used ramen, which is commonly eaten by Japanese individuals and has a high salt content. In this randomized cr...
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| Format: | Article |
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MDPI AG
2023-06-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/15/13/2864 |
| _version_ | 1797591081116762112 |
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| author | Maiko Sugimoto Eri Tajiri Nana Nakashima Tatsuaki Sakamoto |
| author_facet | Maiko Sugimoto Eri Tajiri Nana Nakashima Tatsuaki Sakamoto |
| author_sort | Maiko Sugimoto |
| collection | DOAJ |
| description | Salt reduction is a public health priority for the Japanese population. We focused on the effect of salt reduction by changing eating utensils to reduce salt consumption. As a test meal, we used ramen, which is commonly eaten by Japanese individuals and has a high salt content. In this randomized crossover study, we hypothesized that eating ramen with a perforated spoon would reduce the quantity of ramen soup and salt consumed compared to using a regular spoon without holes. Soup intake, after-meal fullness, and deliciousness were compared between eating with chopsticks and a regular spoon, and with chopsticks and a perforated spoon. In total, 36 male university students (mean age, 20.7 [standard deviation, 1.8] years) were included in the analyses. The median salt intake (25th and 75th percentiles) was significantly lower with perforated spoons (1.8 [1.5, 4.3] g) than with regular spoons (2.4 [1.8, 4.8] g; <i>p</i> = 0.019). There were no significant differences in after-meal fullness or deliciousness for both spoon conditions (<i>p</i> > 0.05). For young men, the soup intake when eating ramen with a perforated spoon was lower than that with a regular spoon; this suggests a reduction in salt intake. |
| first_indexed | 2024-03-11T01:32:28Z |
| format | Article |
| id | doaj.art-9d94f4d9c5ee4272bcc46be7bcc08ed4 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-11T01:32:28Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-9d94f4d9c5ee4272bcc46be7bcc08ed42023-11-18T17:13:33ZengMDPI AGNutrients2072-66432023-06-011513286410.3390/nu15132864Effects of Using a Perforated Spoon on Salt Reduction When Consuming Ramen Noodles: A Randomized Crossover Study of Japanese Male University StudentsMaiko Sugimoto0Eri Tajiri1Nana Nakashima2Tatsuaki Sakamoto3Graduate School of Environmental & Symbiotic Sciences, Prefectural University of Kumamoto, 3-1-100, Tsukide, Higashi-ku, Kumamoto 862-8502, JapanGraduate School of Environmental & Symbiotic Sciences, Prefectural University of Kumamoto, 3-1-100, Tsukide, Higashi-ku, Kumamoto 862-8502, JapanGraduate School of Environmental & Symbiotic Sciences, Prefectural University of Kumamoto, 3-1-100, Tsukide, Higashi-ku, Kumamoto 862-8502, JapanGraduate School of Environmental & Symbiotic Sciences, Prefectural University of Kumamoto, 3-1-100, Tsukide, Higashi-ku, Kumamoto 862-8502, JapanSalt reduction is a public health priority for the Japanese population. We focused on the effect of salt reduction by changing eating utensils to reduce salt consumption. As a test meal, we used ramen, which is commonly eaten by Japanese individuals and has a high salt content. In this randomized crossover study, we hypothesized that eating ramen with a perforated spoon would reduce the quantity of ramen soup and salt consumed compared to using a regular spoon without holes. Soup intake, after-meal fullness, and deliciousness were compared between eating with chopsticks and a regular spoon, and with chopsticks and a perforated spoon. In total, 36 male university students (mean age, 20.7 [standard deviation, 1.8] years) were included in the analyses. The median salt intake (25th and 75th percentiles) was significantly lower with perforated spoons (1.8 [1.5, 4.3] g) than with regular spoons (2.4 [1.8, 4.8] g; <i>p</i> = 0.019). There were no significant differences in after-meal fullness or deliciousness for both spoon conditions (<i>p</i> > 0.05). For young men, the soup intake when eating ramen with a perforated spoon was lower than that with a regular spoon; this suggests a reduction in salt intake.https://www.mdpi.com/2072-6643/15/13/2864saltsalt reductiondietnudgeramenJapan |
| spellingShingle | Maiko Sugimoto Eri Tajiri Nana Nakashima Tatsuaki Sakamoto Effects of Using a Perforated Spoon on Salt Reduction When Consuming Ramen Noodles: A Randomized Crossover Study of Japanese Male University Students Nutrients salt salt reduction diet nudge ramen Japan |
| title | Effects of Using a Perforated Spoon on Salt Reduction When Consuming Ramen Noodles: A Randomized Crossover Study of Japanese Male University Students |
| title_full | Effects of Using a Perforated Spoon on Salt Reduction When Consuming Ramen Noodles: A Randomized Crossover Study of Japanese Male University Students |
| title_fullStr | Effects of Using a Perforated Spoon on Salt Reduction When Consuming Ramen Noodles: A Randomized Crossover Study of Japanese Male University Students |
| title_full_unstemmed | Effects of Using a Perforated Spoon on Salt Reduction When Consuming Ramen Noodles: A Randomized Crossover Study of Japanese Male University Students |
| title_short | Effects of Using a Perforated Spoon on Salt Reduction When Consuming Ramen Noodles: A Randomized Crossover Study of Japanese Male University Students |
| title_sort | effects of using a perforated spoon on salt reduction when consuming ramen noodles a randomized crossover study of japanese male university students |
| topic | salt salt reduction diet nudge ramen Japan |
| url | https://www.mdpi.com/2072-6643/15/13/2864 |
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