Hitomi Hayabuchi
Overview
Explore the profile of Hitomi Hayabuchi including associated specialties, affiliations and a list of published articles.
Author names and details appear as published. Due to indexing inconsistencies, multiple individuals may share a name, and a single author may have variations. MedLuna displays this data as publicly available, without modification or verification
Snapshot
Snapshot
Articles
33
Citations
346
Followers
0
Related Specialties
Related Specialties
Top 10 Co-Authors
Top 10 Co-Authors
Published In
Published In
Affiliations
Affiliations
Soon will be listed here.
Recent Articles
1.
Rauniyar S, Tanoue Y, Ghaznavi C, Hayabuchi H, Nishimura T, Takemi Y, et al.
Public Health Nutr
. 2024 Oct;
27(1):e216.
PMID: 39434659
Objective: The aim of this study is to conduct a comparative analysis across nations to: (1) identify the determinants influencing knowledge and attitudes related to sodium (Na) intake and (2)...
2.
Hisamatsu T, Kogure M, Tabara Y, Hozawa A, Sakima A, Tsuchihashi T, et al.
Hypertens Res
. 2024 Oct;
47(12):3288-3302.
PMID: 39375509
Epidemiological studies have demonstrated that the urine sodium-to-potassium (Na/K) ratio is more positively associated with high blood pressure and cardiovascular disease risk than either urine sodium or potassium excretion alone....
3.
Hayabuchi H, Takemi Y, Ohta M, Sakata I, Sakaguchi K, Kubo A, et al.
Nihon Koshu Eisei Zasshi
. 2024 Mar;
71(7):366-375.
PMID: 38556361
Objectives Food environment improvement involving salt reduction requires improving access to and labeling low-sodium foods. Assessing the implementation status of these measures is also necessary. However, to date, no established...
4.
Tanaka S, Yoneoka D, Ishizuka A, Adachi M, Hayabuchi H, Nishimura T, et al.
BMC Public Health
. 2023 Mar;
23(1):516.
PMID: 36935509
Background: Evidence has demonstrated that excess sodium intake is associated with development of several non-communicable diseases. The main source of sodium is salt. Therefore, reducing salt intake in foods is...
5.
Nakamura H, Kawashima T, Yamasaki L, Suu Lwin K, Eguchi A, Hayabuchi H, et al.
Food Sci Nutr
. 2023 Feb;
11(2):872-882.
PMID: 36789077
Reducing sodium content in foods is an important public health measure to reduce salt intake and decrease the incidence of noncommunicable diseases, such as cardiovascular disease and chronic kidney disease....
6.
Nomura S, Tanaka S, Eguchi A, Kawashima T, Nakamura H, Suu Lwin K, et al.
Public Health Nutr
. 2022 Dec;
26(2):488-495.
PMID: 36453137
Objective: Excessive salt intake raises blood pressure and increases the risk of non-communicable diseases (NCD), such as CVD, chronic kidney disease and stomach cancer. Reducing the Na content of food...
7.
Umeki Y, Hayabuchi H, Adachi H, Ohta M
Nutrients
. 2021 Oct;
13(10).
PMID: 34684498
We aimed to verify the effect of new low-sodium high-potassium seasonings and processed foods containing poly-γ-glutamic acid on blood pressure in free-living settings. To this end, we conducted a randomized,...
8.
Morita R, Ohta M, Umeki Y, Nanri A, Tsuchihashi T, Hayabuchi H
Nutrients
. 2021 Feb;
13(2).
PMID: 33572364
Using umami can help reduce excessive salt intake, which contributes to cardiovascular disease. Differences in salt-exposed environment at birth and preference for the salty taste might affect the sense of...
9.
Tsuchihashi T, Ishimitsu T, Ando K, Kusaka M, Ichihara A, Miura K, et al.
Hypertens Res
. 2020 Jun;
43(11):1133-1134.
PMID: 32475981
No abstract available.
10.
Morita R, Ohta M, Hayabuchi H, Fujitani S, Yoshida S, Matsumoto H, et al.
Hypertens Res
. 2020 Feb;
43(6):579-581.
PMID: 32071441
No abstract available.