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Dietary sodium sources according to four 3-d weighed food records and their association with multiple 24-h urinary excretions among middle-aged and elderly Japanese participants in rural areas

Published online by Cambridge University Press:  18 August 2022

Fuyuka Ogawa Open the ORCID record for Fuyuka Ogawa [Opens in a new window] ,
Ribeka Takachi ,
Junko Ishihara ,
Marina Yamagishi ,
Sachiko Maruya ,
Yuri Ishii Open the ORCID record for Yuri Ishii [Opens in a new window] ,
Kumiko Kito ,
Kazutoshi Nakamura ,
Junta Tanaka  and
Taiki Yamaji
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Fuyuka Ogawa
Affiliation:
Department of Food Science and Nutrition, Nara Women’s University Graduate School of Humanities and Sciences, Kitauoyahigashimachi Nara-shi, Nara, 630-8506, Japan
Ribeka Takachi*
Affiliation:
Department of Food Science and Nutrition, Nara Women’s University Graduate School of Humanities and Sciences, Kitauoyahigashimachi Nara-shi, Nara, 630-8506, Japan
Junko Ishihara
Affiliation:
Graduate School of Environmental Health, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara-city, Kanagawa, 252-5201, Japan
Marina Yamagishi
Affiliation:
Department of Food Science and Nutrition, Nara Women’s University Graduate School of Humanities and Sciences, Kitauoyahigashimachi Nara-shi, Nara, 630-8506, Japan
Sachiko Maruya
Affiliation:
Department of Food Science and Nutrition, Nara Women’s University Graduate School of Humanities and Sciences, Kitauoyahigashimachi Nara-shi, Nara, 630-8506, Japan
Yuri Ishii
Affiliation:
Division of Cohort Research, National Cancer Center Institute for Cancer Control, National Cancer Centre, 5-1-1 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan
Kumiko Kito
Affiliation:
Division of Cohort Research, National Cancer Center Institute for Cancer Control, National Cancer Centre, 5-1-1 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan
Kazutoshi Nakamura
Affiliation:
Division of Preventive Medicine, Niigata University Graduate School of Medical and Dental Sciences, 1-757 Asahimachidori, Niigata, 951-8510, Japan
Junta Tanaka
Affiliation:
Department of Health Promotion Medicine, Niigata University Graduate School of Medical and Dental Sciences, 1-757 Asahimachidori, Niigata, 951-8510, Japan
Taiki Yamaji
Affiliation:
Division of Epidemiology, National Cancer Center Institute for Cancer Control, National Cancer Centre, 5-1-1 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan
Hiroyasu Iso
Affiliation:
Public Health, Department of Social Medicine, Graduate School of Medicine, Osaka University, 2-2 Yamadaoka, Suita-city, Osaka, 565-0871, Japan Institute for Global Health Policy Research, Bureau of International Cooperation, National Center for Global Health and Medicine, 1-21-1 Toyama, Shinjuku-ku, Tokyo, 162-8655, Japan
Motoki Iwasaki
Affiliation:
Division of Cohort Research, National Cancer Center Institute for Cancer Control, National Cancer Centre, 5-1-1 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan Division of Epidemiology, National Cancer Center Institute for Cancer Control, National Cancer Centre, 5-1-1 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan
Shoichiro Tsugane
Affiliation:
Division of Cohort Research, National Cancer Center Institute for Cancer Control, National Cancer Centre, 5-1-1 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Sinjuku, Tokyo, 162-8636, Japan
Norie Sawada
Affiliation:
Division of Cohort Research, National Cancer Center Institute for Cancer Control, National Cancer Centre, 5-1-1 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan
*
*Corresponding author: Ribeka Takachi, email rtakachi@cc.nara-wu.ac.jp
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Abstract

Reducing Na intake is an urgent global challenge, especially in East Asia and high-income Asia-Pacific regions. However, the sources of Na and their effects on urinary Na excretion have not been fully studied. We sought to clarify these sources and their association with urinary Na excretion. We examined four 3-d weighed food records and five 24-h urinary collections from each of 253 participants in Japan, aged 35–80 years, between 2012 and 2013. We compared the levels of Na according to four categories: foods contributing to discretionary or non-discretionary Na intake, the situation in which dishes were cooked and consumed, food groups and types of cuisine. We also conducted regression analysis in which 24-h urinary Na excretion was a dependent variable and the amounts of food intake in the four categories were independent variables. Levels of Na were the highest in discretionary intake (60·6 %) and in home-prepared dishes (84·0 %). Of the food groups, miso soup showed the highest percentage contribution to Na intake (13·3 %) after seasonings such as soya sauce. In the regression analysis, the standardised coefficient for foods of non-discretionary Na sources was larger than that for discretionary sources, whereas that for home-prepared dishes was consistent with the levels of Na in those foods. Pickled products, followed by fresh fish and shellfish, miso soup and rice, were associated with high urinary Na excretion. Thus, discretionary foods (such as miso soup) contribute the most to Na consumption, although non-discretionary intake (such as pickled vegetables) may influence urinary Na excretion.

Keywords

DiscretionalSodiumSource24-h urine
Type
Research Article
Information
British Journal of Nutrition , Volume 129 , Issue 11 , 14 June 2023 , pp. 1955 - 1963
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Copyright
© The Author(s), 2022. Published by Cambridge University Press on behalf of The Nutrition Society

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