Intervention Using Low-Na/K Seasonings and Dairy at Japanese Company Cafeterias as a Practical Approach to Decrease Dietary Na/K and Prevent Hypertension

<b>Background/Objectives</b>: Reducing sodium (Na) and increasing potassium (K) intake are important for lowering blood pressure (BP). Practical measures to decrease the dietary Na/K ratio are needed. A crossover design intervention study serving lunches prepared using K-enriched (low-Na/K) seasonings and dairy at an employee cafeteria was conducted. <b>Methods</b>: Participants consumed lunches containing low-Na/K seasonings and dairy as intervention meals and regular lunches as control meals for four weeks each, and we examined the changes in BP and urinary Na/K ratios. The Na and K contents of the meals were also measured. <b>Results</b>: A total of 166 employees (17.5% of whom were hypertensive, while 42.2% were women; mean age of 44.3 years) who regularly use the cafeteria completed the whole survey. The intervention meals contained less Na (66.4 vs. 74.2 mmol/serving) and more K (15.1 vs. 9.9 mmol/serving) than the control meals, and the average Na/K ratio was significantly lower (4.6 vs. 8.2, <i>p</i> < 0.001). The average urinary Na/K ratio was significantly lower in the intervention period than in the control (3.69 vs. 4.10, <i>p</i> = 0.008), but there was no difference in the average BP. Participants rated both the intervention and the control meals to be similarly good; 69.5% and 73.7% reported that the taste was fine, respectively, with no significant difference. <b>Conclusions</b>: Employing low-Na/K seasonings and habitual dairy consumption at lunchtime were effective in reducing urinary Na/K in a healthy working population. This may be a practical measure for sustainably decreasing dietary Na/K and controlling age-related increases in BP. UMIN-CTR registration: UMIN000050876.