Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

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

Nagako Okuda
* ,
Aya Higashiyama
,
Kozo Tanno
ORCID logo ,
Yuki Yonekura
ORCID logo ,
Makoto Miura
,
Hiroshi Kuno
,
Toru Nakajima
,
Tomomi Nagahata
,
Hirokazu Taniguchi
,
Koki Kosami
,
Kyoko Kojima
,
Akira Okayama
ORCID logo
Version 1 : Received: 2 April 2024 / Approved: 2 April 2024 / Online: 2 April 2024 (10:37:24 CEST)

How to cite: 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. Preprints 2024, 2024040190. https://doi.org/10.20944/preprints202404.0190.v1 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. Preprints 2024, 2024040190. https://doi.org/10.20944/preprints202404.0190.v1

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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