摘要：It is necessary for us to be accustomed to low-salt diets in order to prevent adult diseases. Contents of salt, sodium and potassium in commercial low-salt foodstuffs and low-salt diets using them were measured. As to low-salt soy goods, the salt contents in salt-weak (usujio), salt-reduced (gen-en)and salt-free (mu-en) soy goods were 88, 56 and 20% of those in common soy goods, respectively. As to low-salt miso goods, however, there was no correlation between commercial name and salt content. No significant differences were observed between the measured and indicated values on the contents of salt, sodium and potassium in low-salt foodstuffs. The content of salt in low-salt diets was reduced to about 32-68% of that in ordinary diets.
