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Na and K Intake from Lunches Served in a Japanese Company Cafeteria and the Estimated Improvement in the Dietary Na/K Ratio Using Low-Na/K Seasonings and Dairy to Prevent Hypertension
Okuda, N.; Higashiyama, A.; Tanno, K.; Yonekura, Y.; Miura, M.; Kuno, H.; Nakajima, T.; Nagahata, T.; Taniguchi, H.; Kosami, K.; Kojima, K.; Okayama, A. Na and K Intake from Lunches Served in a Japanese Company Cafeteria and the Estimated Improvement in the Dietary Na/K Ratio Using Low-Na/K Seasonings and Dairy to Prevent Hypertension. Nutrients2024, 16, 1433.
Okuda, N.; Higashiyama, A.; Tanno, K.; Yonekura, Y.; Miura, M.; Kuno, H.; Nakajima, T.; Nagahata, T.; Taniguchi, H.; Kosami, K.; Kojima, K.; Okayama, A. Na and K Intake from Lunches Served in a Japanese Company Cafeteria and the Estimated Improvement in the Dietary Na/K Ratio Using Low-Na/K Seasonings and Dairy to Prevent Hypertension. Nutrients 2024, 16, 1433.
Okuda, N.; Higashiyama, A.; Tanno, K.; Yonekura, Y.; Miura, M.; Kuno, H.; Nakajima, T.; Nagahata, T.; Taniguchi, H.; Kosami, K.; Kojima, K.; Okayama, A. Na and K Intake from Lunches Served in a Japanese Company Cafeteria and the Estimated Improvement in the Dietary Na/K Ratio Using Low-Na/K Seasonings and Dairy to Prevent Hypertension. Nutrients2024, 16, 1433.
Okuda, N.; Higashiyama, A.; Tanno, K.; Yonekura, Y.; Miura, M.; Kuno, H.; Nakajima, T.; Nagahata, T.; Taniguchi, H.; Kosami, K.; Kojima, K.; Okayama, A. Na and K Intake from Lunches Served in a Japanese Company Cafeteria and the Estimated Improvement in the Dietary Na/K Ratio Using Low-Na/K Seasonings and Dairy to Prevent Hypertension. Nutrients 2024, 16, 1433.
Abstract
The excessive intake of sodium (Na) and insufficient intake of potassium (K) are major concerns to prevent hypertension. Using low-Na/K seasonings (reducing 25% of the NaCl and adding K salt) may improve the dietary Na/K ratio and help prevent hypertension. To devise an intervention study using low-Na/K seasonings at a company cafeteria, we calculated the Na and K contents of the meals served at the cafeteria and estimated changes in the intakes when suitable low-Na/K seasonings were used. We also considered using milk as a good source of K. We used an ingredient list of a company cafeteria and calculated Na and K contents in each dish. The average amounts of NaCl and K per use were 5.04 g and 718 mg, respectively. Seasonings contributed 70.9% of the NaCl. With the use of low-Na/K seasonings, an estimated reduction in NaCl of 0.8 g/day and an estimated increase in K of 308 mg/day was achieved. An additional serving (200 mL) of milk, NaCl was reduced by 0.57 g/day and K was increased by 610 mg/day, with an overall decrease in the dietary Na/K ratio from 3.20 to 2.40. The use of low-Na/K seasonings and dairy may improve the dietary Na/K ratio among cafeteria users and help prevent hypertension.
Keywords
hypertension; nutrition; sodium; potassium; Japanese; company cafeteria; seasoning; dairy
Subject
Public Health and Healthcare, Public Health and Health Services
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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