alexa Dietary Salt and Health: UMAMI Seasoning as an Attempt
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Special Issue Article

Dietary Salt and Health: UMAMI Seasoning as an Attempt to Reduce Salt Intake

Andrea Wakita1, Nobuko Sarukura1, Yasuko Kimura1, Saiko Shikanai1, Tamami Iwamoto1, Hisayuki Uneyama2, and Shigeru Yamamoto1*

1Asian Nutrition and Food Culture Research Center, Jumonji University, Saitama, Japan

2Umami Wellness Research Group, Frontier Research Laboratories, Institute for Innovation, Ajinomoto Co., Inc. Kanagawa, Japan

*Corresponding Author:
Shigeru Yamamoto
Asian Nutrition and Food Culture Research Center
Jumonji University, 2-1-28 Sugasawa
Niiza-City, Saitama 352-8510, Japan
Tel: +81-48-260-7613
E-mail: [email protected]

Received date: January 03, 2013; Accepted date: January 24, 2013; Published date: January 26, 2013

Citation: Wakita A, Sarukura N, Kimura Y, Shikanai S, Iwamoto T, et al. (2013) Dietary Salt and Health: UMAMI Seasoning as an Attempt to Reduce Salt Intake. J Nutr Food Sci S10:008. doi: 10.4172/2155-9600.S10-008

Copyright: © 2013 Wakita A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Sodium in salt is a major factor in various non-communicable diseases. These include high blood pressure,
stroke, stomach cancer and others. In Japan before the 1970’s, salt intake was about 15 g/day/person and the leading cause of death was stroke, especially brain hemorrhage. Through various types of nutrition education designed to reduce salt intake, the prevalence of stroke has been decreasing dramatically; however, it is still one of the leading causes of death. The highest number of patients are those with illnesses related to high salt intake and themedical cost of these illnesses may be greater than 50% of all medical costs. Many other countries may have similar problems. To reduce salt intake, UMAMI is commonly recommended in Japan and this actually has favorable effects;however, this has not yet been fully supported by scientific evidence. Among UMAMI seasonings, glutamate from kelp, (a kind of seaweed) is common in Japan. Since the UMAMI in kelp was found to be monosodium glutamate,artificial production of it was developed and is now used world-wide. In this article, we would like to review the role of salt in the body, its effects on health and sickness, attempts to reduce salt intake, and effective reduction methods, especially those using monosodium glutamate.

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