Intake of Low Sodium Kori-tofu Associated with Body Composition and Blood Pressure in Japanese Volunteers

Abstract

Kori-tofu is made from soybean and contains abundant high quality protein and fat. The low sodium Kori-tofu was manufactured using potassium carbonate instead of sodium hydrogen carbonate for the purpose of reducing sodium. This study aimed to examine the effects of low sodium Kori-tofu intake on body composition and blood pressure in Japanese subjects. During the 8-week treatment period, the subjects ingested 16.5g of Kori-tofu each day. After the intervention, waist circumference and blood pressure were significantly decreased compared with baseline. Furthermore, systolic and diastolic blood pressure was significantly decreased, regardless of the weight loss. The body weight of lean type subjects was significantly increased. No adverse effects related to gastrointestinal symptom were observed in any of the subjects throughout the experimental period. A daily intake of the low sodium Kori-tofu was associated with body composition and blood pressure in Japanese subjects. The findings indicated that adding low-sodium Kori-fu to dishes has a beneficial effect. Although this study is the lack of a control group, the results provide a useful basis for future controlled trials in nutritional and functional food research.