ArticleNutrients2018
Association between the Portion Sizes of Traditional Japanese Seasonings-Soy Sauce and Miso-and Blood Pressure: Cross-Sectional Study Using National Health and Nutrition Survey, 2012⁻2016 Data.
Article in Nutrients, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 14 citations in OpenAlex.
- An Exploratory Prospective Intervention Study on Dietary Content and HbA1c in Experiential Nutrition Guidance for Patients with Type 2 Diabetes.Nutrients · 2026Article
- Synthetic microbial community SMC-L1 optimizes flavor chemistry in reduced salt soy sauce via targeted metabolic reprogramming.Frontiers in microbiology · 2025Article
- Sex and Age Differences in the Effects of Food Frequency on Metabolic Parameters in Japanese Adults.Nutrients · 2024Observational
- Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014-2018 National Health and Nutrition Survey, Japan.Nutrients · 2021Article
- Japanese TraditionalJournal of fungi (Basel, Switzerland) · 2021Review
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
While previous studies have reported the association between food portion size and health outcomes, the association between food seasonings and blood pressure (BP) has not been clarified. This study aimed to investigate the association between the portion sizes of traditional Japanese seasonings and BP. Data on 25,738 Japanese participants (10,154 men and 15,584 women) aged ≥20 years registered in the 2012⁻2016 National Health and Nutrition Survey (NHNS) were used for this cross-sectional study. The portion sizes of soy sauce or miso were calculated from the reported weight of soy sauce or miso, and the number of dishes. Regression models were used to estimate BP and prevalence of hypertension, and their 95% confidence intervals according to the portion size of soy sauce or miso. We did not observe an association between the portion sizes of soy sauce or miso and BP. A larger portion size of soy sauce or miso was associated with a higher prevalence of hypertension in the crude model among women, but no significant associations were observed in the multivariate model in both sexes. Our findings suggest that the portion sizes of soy sauce or miso are not associated with BP among Japanese adults.
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