Salt intake per dish in the Japanese diet: a clue to help establish dietary goals at home

Abstract

The salt intake of Japanese at home remains high. To aid in salt reduction and encourage a balanced diet, we conducted a cross-sectional study using data from a previous clinical trial in community-dwelling individuals to evaluate major salt sources and relationships among the intake of different dishes in the Japanese diet at home. Dietary records and urinary salt excretion measurements were performed daily for 1 month in seventy-nine participants. The records were classified into six grain dish categories as staple dishes, seven side dish categories and a snack category. Regression analyses were used to estimate (1) salt intake per meal for each category of grain dish, (2) salt intake per dish from each dish category and its contribution to the total salt intake and (3) the influence of