Aims . The purpose of the present study was to investigate the influence of reborn soup on the perceptions of saltiness and palatability. Methods . Subjects comprised 103 staff working at Kokura Daiichi Hospital (22 males, 81 females, and mean age: 35 ± 12 years old). They tested soups (commercially available soup with 0.9% NaCl solutions (A), commercially available soup with 0.6% NaCl solutions (B), and reborn soup diluted to 0.6% NaCl solutions (C)). Evaluations of saltiness and palatability for each solution were conducted using a visual analog scale in a double‐blinded randomized manner. We estimated 24‐hour salt excretion using spot urine samples to estimate salt intake and also assessed blood pressure, the awareness of salt intake using a self‐description questionnaire score, and other confounding factors including lifestyle factors. Results . In all subjects, the average estimated salt intake was 9.0 ± 2.0 g/day, and the rates at which subjects met the established salt intake targets were 15.1% in 73 females without hypertension (&lt;6.5 g/day), 23.5% in 17 males without hypertension (&lt;7.5 g/day), and 0.0% in 13 subjects with hypertension (&lt;6.0 g/day). In both saltiness and palatability, B scored significantly lower than A, but C scored significantly higher than B. Salt intake levels were categorized into tertiles (Q1, lowest; Q3, highest). C scored significantly higher for palatability in the Q1 group than in the Q3 group. Conclusions . Most participants exceeded the established targets of salt intake. The high‐salt‐intake group might be able to feel less palatable. Our results indicate that reborn soup may be effective in reducing salt intake without loss of palatability.

Usefulness of the Reborn Soup for the Reduction of Salt Intake