Reducing salt intake with umami: A secondary analysis of data in the <scp>UK</scp> National Diet and Nutrition Survey-Reference-Cited by-同舟云学术

Reducing salt intake with umami: A secondary analysis of data in the UK National Diet and Nutrition Survey

Published:2022-11-12 Issue:2 Volume:11 Page:872-882
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Nakamura Haruyo¹^ORCID,Kawashima Takayuki²,Yamasaki Lisa³⁴,Lwin Kaung Suu³,Eguchi Akifumi⁵,Hayabuchi Hitomi⁶,Tanoe Yuta⁷,Tanaka Shiori⁸,Yoneoka Daisuke¹³⁹,Ghaznavi Cyrus¹⁰¹¹^ORCID,Uneyama Hisayuki¹²,Shibuya Kenji¹,Nomura Shuhei¹³⁸¹⁰^ORCID

Affiliation:

1. Tokyo Foundation for Policy Research Tokyo Japan

2. Department of Mathematical and Computing Science Tokyo Institute of Technology Tokyo Japan

3. Department of Global Health Policy, Graduate School of Medicine The University of Tokyo Tokyo Japan

4. School of Medicine Nagasaki University Nagasaki Japan

5. Centre for Preventive Medical Sciences Chiba University Chiba Japan

6. Graduate School of Health and Environmental Sciences Fukuoka Women's University Fukuoka Japan

7. Institute for Business and Finance Waseda University Tokyo Japan

8. Division of Prevention National Cancer Center Institute for Cancer Control Tokyo Japan

9. Infectious Disease Surveillance Center at the National Institute of Infectious Diseases Tokyo Japan

10. Department of Health Policy and Management, School of Medicine Keio University Tokyo Japan

11. Medical Education Program Washington University School of Medicine in St. Louis St. Louis Missouri USA

12. Ajinomoto Co., Inc. Tokyo Japan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3121

Reference80 articles.

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2. Action on Salt (Producer). (2018).Meat Alternatives Survey 2018 action on salt expose excessive amounts of salt in ‘healthy’ processed meat alternatives and Demand URGENT action from Public Health England.https://www.actiononsalt.org.uk/salt‐surveys/2018/meat‐alternatives‐survey/

3. Action on Salt (Producer). (2022).Letter to the Prime Minister.https://www.actiononsalt.org.uk/awareness/salt‐awareness‐week‐2022/letter‐to‐the‐prime‐minister/

4. Calcium diglutamate improves taste characteristics of lower-salt soup

5. Sensory and receptor responses to umami: an overview of pioneering work

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