2025 Volume 33 Issue 2 Pages 69-77
Objective: We examined the combined effects of repeated measurement of urinary sodium to potassium ratio (uNa/K) and “estimated vegetable intake level,” and dietary guidance based on these measurements, on the subjects’ dietary habits and blood pressure.
Methods: This intervention was performed on 112 factory employees. The study design was an open-label, single-arm, before-and after study. The following interventions were carried out; (1) dietary guidance based on the uNa/K and “estimated vegetable intake level” at the health checkup in October 2021, and (2) periodic measurement of both indicators and return of the results. Measured body mass index (BMI) and systolic- and diastolic-blood pressure (SBP and DBP), uNa/K, “estimated vegetable intake level,” salt checklist score, and behavior modification level regarding salt reduction and vegetable intake were compared between before and after the intervention.
Results: The analysis included 88 people (79% of the research subjects). After the one-year intervention, SBP, DBP, and uNa/K were significantly reduced (P=0.004, 0.004, 0.001). “Estimated vegetable intake level” and salt checklist score were significantly increased (P<0.001, 0.006). Multiple regression analysis did not identify any factors that were significantly associated with the changes in blood pressure.
Conclusion: It has been suggested that this program may contribute to lowering blood pressure by reducing the uNa/K and increasing the “estimated vegetable intake.” Further detailed investigation is needed in the future.
