Asken Co., Ltd., which develops and operates the time nutrition laboratory of Professor Shigenobu Shibata of Waseda University Faculty of Science and Engineering and the AI diet management application "Asuken", has conducted joint research on dietary sodium, potassium, and lipid intake and blood pressure. Conducted a survey on the relationship with.As a result, it was clarified that high potassium and high fiber intake in lunch is associated with suppression of hypertension, and high lipid intake in supper is associated with promotion of hypertension.
Cardiovascular disease is one of the leading causes of death worldwide, and hypertension is a risk factor that causes it.Blood pressure has also been implicated in various nutrients such as sodium, potassium, and cholesterol, but no studies have focused on the timing of intake or blood pressure of these nutrients.
In the joint research, we explored the possibility of preventing hypertension from the viewpoint of "time nutrition", which explores the relationship between the timing of food and nutrient intake and the body clock.We collect meal data from the meal management app "Asuken" and conduct questionnaires on sleep, physical activity, and blood pressure.We investigated the relationship between dietary data of nutrient intake in breakfast, lunch, and supper and blood pressure.
In the survey, 2402 users of "Asken" (average age 46 years, BMI 23.1, 70% of women) were targeted for systolic blood pressure, sleep time (evaluation of morning and evening types), physical activity, and each meal (evaluation of morning and evening types). We statistically analyzed the relationship between carbohydrates, proteins, lipids, sodium, potassium, Na / K (sodium / potassium) ratios, dietary fiber, saturated fatty acids, and cholesterol intake (morning, lunch, and dinner).
As a result, (XNUMX) breakfast protein is related to blood pressure suppression, (XNUMX) at lunch, potassium is high, Na / K ratio is low, and dietary fiber is high, which is related to blood pressure suppression. , Cholesterol is all related to the increase in blood pressure, ④ It was found that old age, high BMI, low body mass index (METs) and night type correlate with hypertension.From the above research results, it was found that eating a lot of protein at breakfast, eating a lot of vegetables at lunch, and refraining from fat at dinner can prevent hypertension.
In response to the survey results, Professor Shigenobu Shibata said, "Many people know that salt is modest and potassium intake is high in vegetables to prevent hypertension, and fat and cholesterol are modest to prevent arteriosclerosis. It seems that many people weren't very interested in "what time of intake is involved?" We were also surprised to be able to show the need to care about each intake time. I commented.
According to Professor Shibata, at breakfast, he actively takes high-quality protein not only to prevent blood pressure but also to maintain muscle, and at lunch, he eats a set meal containing vegetable-rich salads and side dishes instead of a single item, and a dessert with plenty of milk fat. After lunch, at dinner, avoid meat and dairy oils that are high in saturated fatty acids, and use vegetable oils and fish that are high in unsaturated fatty acids to prevent hypertension through arteriosclerosis.
In the future, in order to clarify the causal relationship, we plan to conduct a human intervention test in which "potassium salt" is taken at lunch and a detailed mechanism elucidation in mice.
Paper information:[Frontiers In Nutrition] Association Between Na, K, and Lipid Intake in Each Meal and Blood Pressure
