Objective: To create a new, non-invasive index of body shape to detect electrocardiogram abnormalities related to ischemic heart disease (IHD).

Method: We studied 12,628 participants who underwent computed tomography (CT) examination during medical check-ups between 2004 to 2010. The new Body Shape Index (BSI) was created based on a regression analysis with height, weight, and waist circumference measured by CT (WC_CT) as independent variables, and IHD-related electrocardiogram abnormalities (observed electrocardiogram abnormality or currently being treated for myocardial infarction) as a dependent variable. By drawing ROC curves, the ability of BSI to detect IHD-related electrocardiographic abnormalities was compared with that of visceral fat area (VFA), sum of visceral and subcutaneous fat area, WC_CT, and body mass index (BMI).

Results: The area under the curve (AUC) for BSI's ability to detect IHD-related electrocardiogram abnormalities in men was significantly larger than that for VFA, WC_CT, and BMI (p < 0.01). In women, the AUC for BSI was significantly larger than that for WC_CT and BMI (p < 0.05), and it was almost equal to that for VFA. BSIs of -1.2 and -2.4 could detect IHD-related electrocardiogram abnormalities with a sensitivity of 80% in men and women, respectively.

Conclusion: As compared to VFA, BSI exhibited better or equal ability to detect IHD-related electrocardiogram abnormalities in men and women, respectively, suggesting its utility in medical practice. In future, it is necessary to assess the IHD risk assessment ability of BSI in a longitudinal study.

Objective: To examine the effects of low-salt meals and the knowledge of sodium restriction on 24-hour urinary sodium excretion (quantity of salt conversion) in healthy participants.

Methods: A single open study was conducted on 20 healthy male and female participants between the ages of 20 and 65 years. ​These participants were employees of the FANCL Corporation. ​The participants were first provided with the knowledge of sodium restriction. ​Then, for the next 9 weeks, they were required to eat a low-salt meal (less than 2 g/meal) for lunch at their worksite cafeteria. ​The primary endpoint was the 24-hour urinary sodium excretion, and the secondary endpoints were the threshold for saltiness and preference for saltiness concentration.

Results: The 24-hour urinary sodium excretion decreased significantly at both the three- and nine-week evaluations (mean 6.8 g/day; p = 0.001 and 6.0 g/day; p < 0.001, respectively) compared to the level before the intervention (9.8 g/day). ​In addition, the threshold for saltiness decreased significantly at both evaluations (mean 0.085%; p = 0.008 and 0.084%; p = 0.012, respectively) compared to the threshold before the intervention (0.136%). ​Finally, the preference for saltiness concentration also decreased significantly at both evaluations (mean 0.50%; p = 0.002 and 0.40%; p < 0.001, respectively) compared to that before the intervention (0.63%).

Conclusions: These results suggest that eating a low-salt meal for lunch and acquiring knowledge regarding sodium restriction decrease the 24-hour urinary sodium excretion and improve taste sensitivity to saltiness.

Objective: This study examined the association of nutrition literacy with family meals and dietary education at home during childhood among people in their thirties.

Methods: From January 27 through January 29, 2017, an online survey was conducted with 9,356 registered panel members (aged 30~39 years). ​Two thousand respondents (1,018 men, 982 women) were selected for analysis. ​Respondents were asked to describe family meals and dietary education received at home during childhood. ​Associations of nutrition literacy with family meals and dietary education were assessed using logistic and multiple regression analyses.

Results: Among men, nutrition literacy was high for respondents who regularly ate breakfast (adjusted odds ratio: 1.48; 95% confidence interval: 1.12~1.95) or dinner (adjusted odds ratio: 1.09; 95% confidence interval: 1.29~2.81) with adults during childhood. ​For women, nutrition literacy was not associated with family breakfast or dinner during childhood. ​Reporting on aspects of dietary education in childhood that favorably affected their nutrition literacy most men responded affirmatively to the items "I was told not to be picky about food" (β = 0.11, p = 0.015) and "I helped prepare meals" (β = 0.11, p = 0.008), and most women responded affirmatively to the items "I had proper meals consisting of grain dishes, fish and meat dishes, and vegetable dishes" (β = 0.08, p = 0.047) and "I helped prepare meals" (β = 0.11, p = 0.006).

Conclusion: These results suggest that for men, the factor that led to the formation of nutrition literacy in adulthood was eating meals with adults during childhood, and for both genders, the factors were specific aspects of at-home dietary education during childhood.