Assessing the impact of salt reduction using umami ingredientsAuto Draft
The University of Tokyo has found that umami can be expected to reduce salt by 22.3% relative to the daily salt intake of Japanese adults. The results of this research are published in BMC Public Health.
Excessive sodium (salt equivalent) intake is a major contributor to the global prevalence of many chronic diseases.
In 2019, 1.9 million deaths worldwide were attributed to high sodium intake, a 40% increase observed over 30 years.
Member states of the World Health Organisation (WHO) have agreed to reduce salt intake by 30% by 2025, but no country has yet achieved this by 2022.
The new data shows the potential of umami as a way of addressing a range of chronic diseases that are prevalent around the world.
The impact of salt reduction using the Japanese approach ‘umami’.