Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study

• Shiori TanakaNational Cancer Center Institute for Cancer Control
• Daisuke YoneokaNational Institute of Infectious Diseases
• Aya IshizukaThe University of Tokyo
• Megumi AdachiThe University of Tokyo
• Hitomi HayabuchiFukuoka Women's University
• Toshihide NishimuraJapan Nutrition University
• Yukari TakemiJapan Nutrition University
• Hisayuki UneyamaAjinomoto (Japan)
• Haruyo NakamuraThe Tokyo Foundation for Policy Research
• Kaung Suu LwinThe University of Tokyo
• Kenji ShibuyaThe Tokyo Foundation for Policy Research
• Shuhei NomuraKeio University