Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study

Table 4 Proportion of salt intake from each food group contributed to overall salt intake, and potential percentage reduction of salt intake with the additional umami substances in the universal incorporation scenario by sex, the NHNS 2016

	All (n = 21,805)
	Proportion of salt intake contributed to overall salt intake (%)	Reduction in salt intake^a
		g/ day	%
Seasoning salt
Total population	8.9	0.19–0.37	1.8–3.5
Men	9.4	0.21–0.42	1.9–3.7
Women	8.6	0.17–0.32	1.7–3.4
Soy sauce
Total population	12.5	0.38–0.59	3.6–5.4
Men	12.2	0.43–0.65	3.7–5.6
Women	12.8	0.35–0.53	3.5–5.3
Miso paste
Total population	9.7	0.13–0.31	1.3–3.0
Men	9.9	0.14–0.33	1.3–2.9
Women	9.5	0.13–0.30	1.3–3.0
Other seasoning
Total population	3.2	0.04–0.13	0.3–1.2
Men	3.2	0.04–0.14	0.3–1.3
Women	3.3	0.03–0.12	0.3–1.2
Spices and other
Total population	0.2	0.01	0.1
Men	0.2	0.01	0.1
Women	0.2	0.01	0.1
Processed fish
Total population	4.8	0.15–0.24	1.4–2.3
Men	4.8	0.16–0.27	1.4–2.3
Women	4.9	0.14–0.23	1.4–2.3
Ham and sausage
Total population	2.6	0.05–0.20	0.5–2.0
Men	2.5	0.05–0.23	0.5–2.1
Women	2.8	0.04–0.18	0.4–1.9
Beef
Total population	0.5	0.01	0.1
Men	0.4	0.01	0.1
Women	0.6	0.01	0.1
Pickled vegetable
Total population	3.3	0.20	1.8
Men	3.2	0.23	1.9
Women	3.4	0.18	1.8
Cheese
Total population	0.9	0.05–0.09	0.5–0.9
Men	1.1	0.04–0.08	0.4–0.8
Women	0.8	0.05–0.10	0.6–1.1
Butter
Total population	0.4	0.04	0.4
Men	0.4	0.03	0.3
Women	0.3	0.04	0.4
Margarine
Total population	0.7	0.02	0.2
Men	0.8	0.02	0.2
Women	0.6	0.02	0.3
Other confectionery
Total population	0.2	0.00–0.01	0.0–0.1
Men	0.2	0.00–0.01	0.0–0.1
Women	0.1	0.01–0.01	0.0–0.1
All foods
Total population	48.0	1.27–2.22	12.0–21.1
Men	47.5	1.39–2.43	12.1–21.3
Women	48.6	1.16–2.03	11.9–20.9

^aThe scenario in which umami substances were universally incorporated into selected food groups. The salt reduction rate was the average among individuals

ISSN: 1471-2458