دورية أكاديمية
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Effects of Using a Perforated Spoon on Salt Reduction When Consuming Ramen Noodles: A Randomized Crossover Study of Japanese Male University Students.

التفاصيل البيبلوغرافية
العنوان: Effects of Using a Perforated Spoon on Salt Reduction When Consuming Ramen Noodles: A Randomized Crossover Study of Japanese Male University Students.
المؤلفون: Sugimoto M; Graduate School of Environmental & Symbiotic Sciences, Prefectural University of Kumamoto, 3-1-100, Tsukide, Higashi-ku, Kumamoto 862-8502, Japan.; Public Health and Disease Prevention Division, Ariake Public Health Center, Kumamoto Prefectural Government, 1004-1, Iwasaki, Tamana, Kumamoto 865-0016, Japan., Tajiri E; Graduate School of Environmental & Symbiotic Sciences, Prefectural University of Kumamoto, 3-1-100, Tsukide, Higashi-ku, Kumamoto 862-8502, Japan., Nakashima N; Graduate School of Environmental & Symbiotic Sciences, Prefectural University of Kumamoto, 3-1-100, Tsukide, Higashi-ku, Kumamoto 862-8502, Japan., Sakamoto T; Graduate School of Environmental & Symbiotic Sciences, Prefectural University of Kumamoto, 3-1-100, Tsukide, Higashi-ku, Kumamoto 862-8502, Japan.
المصدر: Nutrients [Nutrients] 2023 Jun 24; Vol. 15 (13). Date of Electronic Publication: 2023 Jun 24.
نوع المنشور: Randomized Controlled Trial; Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI Publishing Country of Publication: Switzerland NLM ID: 101521595 Publication Model: Electronic Cited Medium: Internet ISSN: 2072-6643 (Electronic) Linking ISSN: 20726643 NLM ISO Abbreviation: Nutrients Subsets: MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI Publishing
مواضيع طبية MeSH: Sodium Chloride, Dietary*/administration & dosage , Cooking and Eating Utensils*, Adult ; Humans ; Male ; Young Adult ; Cross-Over Studies ; East Asian People ; Students ; Universities
مستخلص: Salt reduction is a public health priority for the Japanese population. We focused on the effect of salt reduction by changing eating utensils to reduce salt consumption. As a test meal, we used ramen, which is commonly eaten by Japanese individuals and has a high salt content. In this randomized crossover study, we hypothesized that eating ramen with a perforated spoon would reduce the quantity of ramen soup and salt consumed compared to using a regular spoon without holes. Soup intake, after-meal fullness, and deliciousness were compared between eating with chopsticks and a regular spoon, and with chopsticks and a perforated spoon. In total, 36 male university students (mean age, 20.7 [standard deviation, 1.8] years) were included in the analyses. The median salt intake (25th and 75th percentiles) was significantly lower with perforated spoons (1.8 [1.5, 4.3] g) than with regular spoons (2.4 [1.8, 4.8] g; p = 0.019). There were no significant differences in after-meal fullness or deliciousness for both spoon conditions ( p > 0.05). For young men, the soup intake when eating ramen with a perforated spoon was lower than that with a regular spoon; this suggests a reduction in salt intake.
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فهرسة مساهمة: Keywords: Japan; diet; nudge; ramen; salt; salt reduction
المشرفين على المادة: 0 (Sodium Chloride, Dietary)
تواريخ الأحداث: Date Created: 20230714 Date Completed: 20230717 Latest Revision: 20230718
رمز التحديث: 20231215
مُعرف محوري في PubMed: PMC10343361
DOI: 10.3390/nu15132864
PMID: 37447190
قاعدة البيانات: MEDLINE
الوصف
تدمد:2072-6643
DOI:10.3390/nu15132864