Cargando…

Placing Salt/Soy Sauce at Dining Tables and Out-Of-Home Behavior Are Related to Urinary Sodium Excretion in Japanese Secondary School Students

We investigated whether home environment, salt knowledge, and salt-use behavior were associated with urinary sodium (Na) excretion in Japanese secondary school students. Students (267; mean age, 14.2 years) from Suo-Oshima, Japan, collected three overnight urine samples and completed a salt environm...

Descripción completa

Detalles Bibliográficos
Autores principales:	Okuda, Masayuki, Asakura, Keiko, Sasaki, Satoshi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2017
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5748741/ https://www.ncbi.nlm.nih.gov/pubmed/29182529 http://dx.doi.org/10.3390/nu9121290

Ejemplares similares

Estimation of daily sodium and potassium excretion from overnight urine of Japanese children and adolescents
por: Okuda, Masayuki, et al.
Publicado: (2020)

Olfactory Stimulation with Japanese Soy Sauce Improves Upper Limb Performance
por: Yano, Yutaka, et al.
Publicado: (2019)

Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes
por: Ito, Kotaro, et al.
Publicado: (2021)

“I use salt. However, I also use soy sauce, oyster sauce, sometimes chili sauce and….”: interviews with Australians of Chinese ancestry regarding reducing salt consumption for hypertension prevention
por: Chan, Alex, et al.
Publicado: (2023)

Contamination of Clostridium perfringens in soy sauce, and quantitative microbial risk assessment for C. perfringens through soy sauce consumption
por: Seo, Yeongeun, et al.
Publicado: (2021)

Volatile Compounds in Seasoning Sauce Produced from Soy Sauce Residue by Reaction Flavor Technology
por: Wang, Wenfeng, et al.
Publicado: (2018)

Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condiment
por: Zhou, Rebecca Yinglan, et al.
Publicado: (2022)

Eating Out-of-Home in Adult Residents in Shanghai and the Nutritional Differences among Dining Places
por: Zang, Jiajie, et al.
Publicado: (2018)

Investigation of Oxidation Methods for Waste Soy Sauce Treatment
por: Jang, Hyun-Hee, et al.
Publicado: (2017)

Comparison of Biogenic Amines in Chinese Commercial Soy Sauces
por: Li, Jia, et al.
Publicado: (2019)

Chemical and Sensory Characteristics of Soy Sauce: A Review
por: Diez-Simon, Carmen, et al.
Publicado: (2020)

Effects of Salt Treatment Time on the Metabolites, Microbial Composition, and Quality Characteristics of the Soy Sauce Moromi Extract
por: Lee, Sun, et al.
Publicado: (2021)

The small intestine: dining table of host–microbiota meetings
por: Delbaere, Karen, et al.
Publicado: (2023)

Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS Analyses
por: Zhao, Guozhong, et al.
Publicado: (2021)

Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation
por: Tan, Guiliang, et al.
Publicado: (2022)

Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic
por: Spence, Charles, et al.
Publicado: (2021)

Transport of Amino Acids in Soy Sauce Desalination Process by Electrodialysis
por: Wang, Man, et al.
Publicado: (2021)

Augmenting Effect of a Nonmutagenic Fraction in Soy Sauce on Mutagenicity of 3‐Diazotyramine Produced in the Nitrite‐treated Sauce
por: Higashimoto, Minoru, et al.
Publicado: (1988)

Iodine Excretion in 24-hour Urine Collection and Its Dietary Determinants in Healthy Japanese Adults
por: Katagiri, Ryoko, et al.
Publicado: (2016)

Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation
por: Zhao, Guozhong, et al.
Publicado: (2018)

Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce
por: Zhou, Kai, et al.
Publicado: (2019)

Microbial Community and Metabolite Dynamics During Soy Sauce Koji Making
por: Tan, Guiliang, et al.
Publicado: (2022)

β-Carboline Alkaloids in Soy Sauce and Inhibition of Monoamine Oxidase (MAO)
por: Herraiz, Tomás
Publicado: (2023)

Quacks In and Out of the Profession: Sauce for the Gander
Publicado: (1890)

Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine
por: Sulaiman, Joanita, et al.
Publicado: (2014)

Antihypertensive effect of Ganjang (traditional Korean soy sauce) on Sprague-Dawley Rats
por: Mun, Eun-Gyung, et al.
Publicado: (2017)

(13)C-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces
por: Kamal, Ghulam Mustafa, et al.
Publicado: (2016)

Changes in lipids distribution and fatty acid composition during soy sauce production
por: Zou, Mouyong, et al.
Publicado: (2019)

Evaluation of ensiled soy sauce by-product combined with several additives as an animal feed
por: Sadarman, Sadarman, et al.
Publicado: (2020)

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu
por: Yan, Yan, et al.
Publicado: (2021)

Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism
por: Zhang, Yaqiong, et al.
Publicado: (2022)

Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment
por: Tang, Tiantian, et al.
Publicado: (2023)

Comparison of Flavor Profile Relationship of Soy Sauce under Different Storage Conditions
por: Wang, Rui, et al.
Publicado: (2023)

Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste
por: Lim, H. J., et al.
Publicado: (2014)

An excimer lamp to provide far-ultraviolet C irradiation for dining-table disinfection
por: Lv, Mengqiang, et al.
Publicado: (2023)

Comprehensive Metabolite Profiling and Microbial Communities of Doenjang (Fermented Soy Paste) and Ganjang (Fermented Soy Sauce): A Comparative Study
por: Song, Da Hye, et al.
Publicado: (2021)

Fatal acute hypernatremia resulting from a massive intake of seasoning soy sauce
por: Sakamoto, Ayaka, et al.
Publicado: (2020)

Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials
por: Yamana, Tomoyuki, et al.
Publicado: (2020)

Synthesis and characterization of genistein magnetic molecularly imprinted polymers and their application in soy sauce products
por: Xie, Ziqi, et al.
Publicado: (2021)

Measurements of elemental iodine in soy sauces in Taiwan using a modified microplate method
por: Huang, Chun-Jui, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_t4kumo1am3t27tg98f37cmvqec