Active Ingredients: Gabapentin
Prevention of hypertension is of concern to maintain social vitality in Japan, where more than two-thirds of the elderly aged over 70 is hypertensive. Japanese traditional high-salt condiments, such as soy sauce and miso, are the major sodium sources.
Previously, the use of potassium-enriched and sodium-reduced salt was reported to be associated with decreased CVD mortality in a long-term randomized trial in Taiwan.
An intervention study in Finland, in which participants used processed foods and salt with less sodium that were rich in magnesium and potassium, demonstrated a significant decrease in BP.
However, such studies in Japan are limited and the results are inconclusive. Potassium is contained in many foods, including vegetables and fruits, and can be used in reduced sodium condiments to increase the salty taste.
They could have various uses; hypertensive people who find difficulties in reducing salt, normotensive people who want to prevent future elevation of BP, eating-out or food industries which are often receive criticism that they provide too salty foods.
Methods Participants Residents aged 40 years and older in a rural town in Iwate Prefecture located in north-eastern Japan who participated in an annual specific health check-up in spring were invited to enroll. Study procedure The study procedures are shown in Figure 1.
Two weeks prior to the beginning of the experimental periods, the study was explained to the participants by trained investigators.
After confirming that no family member required potassium restriction, written informed consent was received from each participant.
The assignment was opened to the participants at the beginning of experiment period 1. The ethics committee of the Research Institute of Strategy for Prevention approved the study protocol.
Participants were requested to use the study condiments as usual, and were told that they did not have to restrict eating out or manufactured foods, and they were allowed to use other condiments, such as dressings, Worcester sauce, etc.
At the end of experimental periods 1 and 2, they returned the remaining study condiments, which were measured to calculate the amount used. Questionnaire Two weeks prior to the beginning of the experimental period, a questionnaire was conducted by trained investigators.
Participants were asked if they were following a reduced salt diet. The number of household members was asked to estimate the amount of condiments to be provided.