Salt intake reduction using umami substance-incorporated food: a secondary analysis of NHANES 2017-2018 data.

Shuhei NomuraShiori TanakaAkifumi EguchiTakayuki KawashimaHaruyo NakamuraKaung Suu LwinLisa YamasakiDaisuke YoneokaYuta TanoeMegumi AdachiHitomi HayabuchiShosei KoganemaruToshihide NishimuraByron SigelHisayuki UneyamaKenji Shibuya

Published in: Public health nutrition (2022)

This study provides essential information that the use of umami substances as a substitute for salt may help reduce the US adults' salt intake.

Keyphrases

drinking water
big data
healthcare
health information
physical activity
human health
social media