Dietary free L-glutamate contributes to maintaining a low sodium intake among Vietnamese

The World Health Organization (WHO) and the Food and Agriculture Organization (FAO) recommend the consumption of less than 2,000 mg of sodium/day to reduce blood pressure and the risk of conditions such as cardiovascular disease and coronary heart disease. The sodium intake among Vietnamese was repo...

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Bibliographic Details
Published in:Frontiers in nutrition (Lausanne) 2024-07, Vol.11, p.1352832
Main Authors: Hien, Vu Thi Thu, Tuyen, Le Danh, Wakita, Andrea, Shikanai, Saiko, Hang, Le Thi, Anh, Nguyen Thi Diep, Nguyet, Nguyen Thi Anh, Iwamoto, Tamami, Matsumoto, Hideki, Uneyama, Hisayuki, Son, Nguyen Vu, Linh, Nguyen Nhat, Yamamoto, Shigeru
Format: Article
Language:English
Subjects:
cross-over
dietary
free L-glutamate
maintain
Nutrition
sodium intake
umami
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Summary:The World Health Organization (WHO) and the Food and Agriculture Organization (FAO) recommend the consumption of less than 2,000 mg of sodium/day to reduce blood pressure and the risk of conditions such as cardiovascular disease and coronary heart disease. The sodium intake among Vietnamese was reported to be 7,200 mg/d or more. Free L-glutamate enhances flavor when it is added to food and improves the taste of sodium-reduced foods. This study aims to investigate whether the intake of free L-glutamate-rich seasonings contributes to maintaining a low sodium intake in a cross-over study. From a total of 145 subjects, 42 participants were screened for participation in the cross-over design study. Subjects were randomly allocated to the Low free L-glutamate group (Low free L-Gl) and the Normal free L-glutamate group (Normal free L-Gl). Both received a direct educational guideline to reduce sodium intake. The Low free L-Gl group started with a restriction in the variety of free L-glutamate-rich seasonings, and the Normal free L-Gl group had no restriction in the variety of seasonings. Blood pressure was measured at week 0 (baseline), week 2, week 4, and week 6, while body weight, height, urine sodium and potassium excretion, chromogranin-A (CgA pmol/mg protein) from saliva, and free L-glutamate from food were measured at week 0, week 3, and week 6. In Low free L-Gl, the amount of free L-glutamate in food decreased significantly from baseline to week 6 (   0.05). However, the reduction of sodium excretion at week 6 was 22% in Low free L-Gl (5,875 mg/d vs. 4,603 mg/d,  
ISSN:2296-861X
2296-861X
DOI:10.3389/fnut.2024.1352832