High adherence to a food guide may be associated with lower 24-h urinary sodium excretion and sodium-to-potassium ratio, and higher potassium excretion

IF 2.9 Q3 NUTRITION & DIETETICS

Clinical nutrition ESPEN Pub Date : 2025-03-08 DOI:10.1016/j.clnesp.2025.03.008

Marina Yamagishi , Ribeka Takachi , Junko Ishihara , Ayane Shiraishi , Kayo Kurotani , Sachiko Maruya , Yuri Ishii , Kumiko Kito , Kazutoshi Nakamura , Junta Tanaka , Taiki Yamaji , Hiroyasu Iso , Motoki Iwasaki , Shoichiro Tsugane , Norie Sawada

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引用次数: 0

Abstract

Background & aims

Salt reduction remains an important issue in population-level studies of diet. One unresolved issue is whether adherence to a food guide which does not assess dietary salt can lead to a reduction in salt intake.

Methods

This study aimed to investigate the association between adherence to a food guide calculated by weighed food records (WFRs) or a Food Frequency Questionnaire (FFQ), and urinary sodium and potassium excretion and sodium-to-potassium ratio. Further, salt-added scores were developed and analyzed. We used cross-sectional data, including data from 12-day WFRs, five 24-h urine collections, and an FFQ. A total of 248 participants aged 35–80 years were surveyed between 2012 and 2013. Main outcomes were 24-h urinary sodium and potassium excretion and sodium-to-potassium excretion ratio. Multiple regression analysis was performed with urinary excretion as the dependent variable and the food guide score calculated by WFRs and the FFQ as independent variables. Because scores are not proportional to intake under this food guide scoring method, Spearman's correlation coefficients were calculated between the score and urinary excretion, and between the number of servings and urinary excretion.

Results

When scored by WFRs, the higher food guide score group tended to have lower sodium excretion (−129 mg/day per one quartile increase; P for trend, 0.051), higher potassium excretion (137 mg/day per one quartile increase, P < 0.01), and lower sodium-to-potassium ratio (−0.32 per one quartile increase, P < 0.01). When accompanied by salt-added scores, total score was associated with further reductions in sodium excretion (−218 mg/day per one quartile increase; P for trend, <0.001).

Conclusions

Even with a study food guide which does not assess dietary salt, high adherence to the guide tended to be associated with lower sodium excretion and sodium-to-potassium ratio and higher potassium excretion. This inverse association with sodium excretion was strengthened by the addition of a salt-added score.

查看原文本刊更多论文

高度遵守饮食指南可能与较低的24小时尿钠排泄和钠钾比以及较高的钾排泄有关。

背景与目的：在人群水平的饮食研究中，减盐仍然是一个重要问题。一个尚未解决的问题是，遵守不评估膳食盐的食物指南是否能减少盐的摄入量。方法：本研究旨在调查饮食指南（以食物称重记录（WFRs）或食物频率问卷（FFQ）计算）的依从性与尿钠钾排泄量和钠钾比之间的关系。此外，还开发和分析了盐添加分数。我们使用了横断面数据，包括12天wfr、5次24小时尿液收集和一次FFQ的数据。2012年至2013年间，共有248名年龄在35岁至80岁之间的参与者接受了调查。主要结局为24小时尿钠钾排泄量及钠钾排泄比。以尿量为因变量，以WFRs和FFQ计算的食物指导评分为自变量，进行多元回归分析。由于在这种食物指南评分方法下，得分与摄入量不成正比，因此计算了得分与尿排泄之间、食用次数与尿排泄之间的Spearman相关系数。结果：用WFRs评分时，食物指南评分越高的组钠排泄量越低(每四分位数增加-129 mg/d；P为趋势，0.051)，钾排泄量增加（每四分位数增加137 mg/天），P结论：即使使用不评估膳食盐的研究食物指南，高度遵守指南往往与较低的钠排泄和钠钾比以及较高的钾排泄有关。这种与钠排泄的负相关通过添加盐评分得到加强。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Clinical nutrition ESPEN NUTRITION & DIETETICS-

CiteScore

4.90

自引率

3.30%

发文量

512

期刊介绍： Clinical Nutrition ESPEN is an electronic-only journal and is an official publication of the European Society for Clinical Nutrition and Metabolism (ESPEN). Nutrition and nutritional care have gained wide clinical and scientific interest during the past decades. The increasing knowledge of metabolic disturbances and nutritional assessment in chronic and acute diseases has stimulated rapid advances in design, development and clinical application of nutritional support. The aims of ESPEN are to encourage the rapid diffusion of knowledge and its application in the field of clinical nutrition and metabolism. Published bimonthly, Clinical Nutrition ESPEN focuses on publishing articles on the relationship between nutrition and disease in the setting of basic science and clinical practice. Clinical Nutrition ESPEN is available to all members of ESPEN and to all subscribers of Clinical Nutrition.