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标题：Association between the Portion Sizes of Traditional Japanese Seasonings—Soy Sauce and Miso—and Blood Pressure: Cross-Sectional Study Using National Health and Nutrition Survey, 2012–2016 Data
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作者：Emiko Okada ; Aki Saito ; Hidemi Takimoto 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2018
卷号：10
期号：12
页码：1865-1880
DOI：10.3390/nu10121865
出版社：MDPI Publishing
摘要：While previous studies have reported the association between food portion size and health outcomes, the association between food seasonings and blood pressure (BP) has not been clarified. This study aimed to investigate the association between the portion sizes of traditional Japanese seasonings and BP. Data on 25,738 Japanese participants (10,154 men and 15,584 women) aged ≥20 years registered in the 2012–2016 National Health and Nutrition Survey (NHNS) were used for this cross-sectional study. The portion sizes of soy sauce or miso were calculated from the reported weight of soy sauce or miso, and the number of dishes. Regression models were used to estimate BP and prevalence of hypertension, and their 95% confidence intervals according to the portion size of soy sauce or miso. We did not observe an association between the portion sizes of soy sauce or miso and BP. A larger portion size of soy sauce or miso was associated with a higher prevalence of hypertension in the crude model among women, but no significant associations were observed in the multivariate model in both sexes. Our findings suggest that the portion sizes of soy sauce or miso are not associated with BP among Japanese adults.
关键词：Japanese seasoning; blood pressure; hypertension; National Health and Nutrition Survey; Japan Japanese seasoning ; blood pressure ; hypertension ; National Health and Nutrition Survey ; Japan