FindTrial
Sign In

The Effect of Food Environmental Interventions-based Health and Productivity Management Strategy on Employees' Salt Intake

Effect of workplace dietary intervention on salt intake and sodium-to-potassium ratio of Japanese employees: A quasi-experimental study - Effect of workplace dietary intervention on salt intake and sodium-to-potassium ratio of Japanese employees: A quasi-experimental study

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
JPRN
Registry ID
JPRN-UMIN000036044
Enrollment
138
Registered
2019-03-01
Start date
2019-01-21
Completion date
Unknown
Last updated
2026-06-29

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

hypertension

Interventions

Adopting health and productivity management strategy Improving food accessibility Improving information accessibility Evaluation only (The interventions will be offered at the comparison site afte

Sponsors

Kagawa Nutrition University
Lead Sponsor

Eligibility

Sex/Gender
All

Inclusion criteria

Inclusion criteria: Full-time workers aged 18 to 70

Exclusion criteria

Exclusion criteria: Top of the company The person in charge that served as the point of contact

Design outcomes

Primary

MeasureTime frame
amount of salt intake(urinary sodium excretion)—

Secondary

MeasureTime frame
Urinary sodium-to-potassium ratio Body weight, height, blood pressure Lifestyle factors such as diet, exercise and drinking Healthy Eating Literacy Presenteeism, absenteeism—

Countries

Japan

Contacts

Public ContactKeiko Sakaguchi

Graduate school of Kagawa Nutrition University Nutrition Ecology

sakaguchi.keiko@eiyo.ac.jp049-282-3721

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026