Intervention Using Low-Na/K Seasonings and Dairy at Japanese Company Cafeterias as a Practical Approach to Decrease Dietary Na/K and Prevent Hypertension.

ABSTRACT: Background/Objectives: Reducing sodium (Na) and increasing potassium (K) intake are important for lowering blood pressure (BP). Practical measures to decrease the dietary Na/K ratio are needed. A crossover design intervention study serving lunches prepared using K-enriched (low-Na/K) seasonings and dairy at an employee cafeteria was conducted. Methods: Participants consumed lunches containing low-Na/K seasonings and dairy as intervention meals and regular lunches as control meals for four weeks each, and we examined the changes in BP and urinary Na/K ratios. The Na and K contents of the meals were also measured. Results: A total of 166 employees (17.5% of whom were hypertensive, while 42.2% were women; mean age of 44.3 years) who regularly use the cafeteria completed t

SUBMITTER: Okuda N 

PROVIDER: S-EPMC12735755 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature