The Effect of Food Environmental Interventions-based Health and Productivity Management Strategy on Employees' Salt Intake
Not Applicable
- Conditions
- hypertension
- Registration Number
- JPRN-UMIN000036044
- Lead Sponsor
- Kagawa Nutrition University
- Brief Summary
Salt intake in the intervention workplace decreased significantly from 10.7 to 9.3 g (-1.4 g change; 95% confidence interval [CI]: [-2.4, -0.5]). The adjusted difference in changes in salt intake between workplaces was statistically significant (-3.7 g change; 95% CI: [-5.2, -2.3]).
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Complete: follow-up complete
- Sex
- All
- Target Recruitment
- 137
Inclusion Criteria
Not provided
Exclusion Criteria
Top of the company The person in charge that served as the point of contact
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method
- Secondary Outcome Measures
Name Time Method