ArticleJournal of occupational health2021
Effect of workplace dietary intervention on salt intake and sodium-to-potassium ratio of Japanese employees: A quasi-experimental study.
Article in Journal of occupational health, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers, 3 of them syntheses that pooled it.
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Who cites it
12 citing papers in PubMed, 3 syntheses or guidelines pooled it, 18 citations in OpenAlex.
- The Japanese Society of Hypertension Guidelines for the management of elevated blood pressure and hypertension 2025 (JSH2025).Hypertension research : official journal of the Japanese Society of Hypertension · 2026Guideline
- Effect of population-based sodium reduction interventions on blood pressure: a systematic review and meta-analysis of randomized trials.Hypertension research : official journal of the Japanese Society of Hypertension · 2025Pooled it
- Systematic Review of Social Marketing as a Behavior Change Agent in Salt Reduction.Global heart · 2025Pooled it
- Article
- Developing an Empirical Theory of Planned Behavior Model of Healthy Dietary Choice and Evaluating Gamified Feedback Among Japanese Young Adults.Nutrients · 2026Article
- Article
- Reduction of Salt and Sugar Contents in Canteen Foods and Intakes By Students and Staff at a Malaysian Higher Education Institution: Protocol for a Mixed Methods Study.JMIR research protocols · 2025Article
- Impact of a nudge-based food environment intervention in a hospital convenience store on staff's food intake and Na/K.BMC nutrition · 2024Article
- The Effect of a Workplace Wellness Program for Primary School Teachers in Controlling Blood Pressure: A Before and After Study.Acta medica Philippina · 2024Article
- Reduction of Excessive Dietary Sodium Consumption: Effectiveness of a Prevention Intervention among Health Workers in a Large Italian Hospital.International journal of environmental research and public health · 2023Article
- Establishment and evaluation of a risk-prediction model for hypertension in elderly patients with NAFLD from a health management perspective.Scientific reports · 2022Article
- Effect of workplace dietary intervention on salt intake and sodium-to-potassium ratio of Japanese employees: A quasi-experimental study.Journal of occupational health · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectivesExcess salt intake is a major risk factor for hypertension and cardiovascular disease. Modifying workplace environments has been recognized to be important for reducing salt intake. However, studies examining the effects of improving the workplace environment regarding salt reduction are limited. This study aimed to evaluate the effects of workplace dietary intervention on employees' salt intake and sodium-to-potassium (Na/K) ratio.
methodsA quasi-experimental study was conducted. Two small business establishments in Saitama Prefecture, Japan, were allocated as the intervention (n = 69) and comparison (n = 68) workplaces, respectively. The 1-year intervention involving healthy lunch and nutrition education was implemented in the intervention workplace. Spot urine samples, physical assessments, and self-administered questionnaire data were collected at baseline, 6 months, and 1 year after the start of the intervention. Analysis of covariance was conducted to investigate differences in the salt intake or Na/K ratio between the study workplaces at year 1. Educational status and rotating work schedules were included as covariates.
resultsSalt intake in the intervention workplace decreased significantly from 10.7 to 9.3 g (-1.4 g change; 95% confidence interval [CI]: "-2.4, -0.5"). The adjusted difference in changes in salt intake between workplaces was statistically significant (-3.7 g change; 95% CI: "-5.2, -2.3"). Although no significant change was observed in the Na/K ratio in the intervention workplace (3.37-3.08; -0.29 change; 95% CI: "-0.59, 0.01"), the adjusted difference in changes between the workplaces was statistically significant (-0.60 change; 95% CI: "-1.03, -0.17").
conclusionsProviding healthy lunch and nutrition education may be effective approaches to reduce employees' salt intake and Na/K ratio.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.