In Japan, people consume a lot of salt, which can have negative effects on their health. However, innovative chopsticks may soon be able to reduce this health risk. Japanese adults consume an average of ten grams of salt per day, which is double the recommended amount by the World Health Organization. This has led Japanese scientists to search for ways to reduce salt consumption. Homei Miyashita and his team at Meiji University, in collaboration with Kirin, have developed flavor-enhancing chopsticks that can intensify the taste of low-salt foods.
Miyashita and his team have been working on different technologies that can manipulate human sensory experiences for years. Recently, they introduced a display with a lickable taste that can simulate different flavors. The chopsticks use a weak electric current that can conduct the sodium ions of the food into the mouth, creating the desired salty taste even in low concentrations. The result is a 1.5-fold increase in the salty taste. Kirin researcher Ai Sato commented that reducing salt consumption is crucial to prevent diseases, but it often means giving up favorite foods or eating bland meals. The chopsticks offer a solution to this problem.
The scientists plan to further develop the chopstick prototype, with a market-ready product expected to be available next year. This innovation could have a significant impact on the health of the Japanese population, as well as people around the world who consume high amounts of salt. By reducing salt consumption, individuals can lower their risk of developing health problems such as high blood pressure, heart disease, and stroke. The development of these chopsticks is a promising step towards a healthier future.
