Effect of advancing age on dietary salt intakes: a 10-year follow-up study

Abstract Background/Introduction The National Nutrition Survey in Japan indicated that dietary salt intake of the Japanese is gradually decreasing for the last several decades, while salt intakes are higher in elderly than young people. There is no survey on the alteration of salt intakes with advancing age in individuals. Purpose The present study investigated effects of aging on salt intakes in individuals. Methods A total of 2600 subjects (men; 1787, age; 30 to 79 years-old at 2008) who participated in our physical check-up program both in 2008 and 2018 were enrolled. Individual dietary salt intakes in 2008 and 2018, which were estimated using a spot urine by a previously reported method, were compared. Results The mean age and salt intakes at 2008 were 53.9±10.0 years and 12.2±3.2 g/day in men and 54.4±9.2 years and 8.3±2.1 g/day in women, respectively. Salt intake increased to 13.2±3.3 g/day in men and 8.8±2.2 g/day in women during the 10 years. Salt intakes were higher in hypertensive than normotensive subjects both at 2008 and 2018, but changes of blood pressure category were not associated with those of salt intakes during the 10 years (table). Changes in salt intakes in each decade are shown in Figure. Salt intakes in each decade increased with advancing age both in men and women until their 70s. Salt intakes in people in their 60s and 70s at 2018 were higher than those at 2008. Similar results were obtained in subjects without any anti-hypertensive medications (n=1667) (data not shown). Conclusions The observational follow-up study revealed that salt intakes in each individual increased after the interval of 10 years in both men and women. The results suggest that the sense of taste changes with advancing age in young adults as well as elderly persons, which may be related with alterations of lifestyle. Age difference in changes of salt intake Funding Acknowledgement Type of funding source: None

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Mean Dietary Salt Intake in Vanuatu: A Population Survey of 755 Participants on Efate Island

Nutrients ◽

10.3390/nu11040916 ◽

2019 ◽

Vol 11 (4) ◽

pp. 916

Author(s):

Katherine Paterson ◽

Nerida Hinge ◽

Emalie Sparks ◽

Kathy Trieu ◽

Joseph Alvin Santos ◽

...

Keyword(s):

Salt Intake ◽

Urine Samples ◽

World Health ◽

Dietary Salt ◽

Cross Sectional Survey ◽

Cross Sectional ◽

Middle Income ◽

Dietary Salt Intake ◽

Spot Urine ◽

Salt Consumption

Non-communicable diseases are responsible for 63% of global deaths, with a higher burden in low- and middle-income countries. Hypertension is the leading cause of cardiovascular-disease-related deaths worldwide, and approximately 1.7 million deaths are directly attributable to excess salt intake annually. There has been little research conducted on the level of salt consumption amongst the population of Vanuatu. Based on data from other Pacific Island countries and knowledge of changing regional diets, it was predicted that salt intake would exceed the World Health Organization’s (WHO) recommended maximum of 5 g per day. The current study aimed to provide Vanuatu with a preliminary baseline assessment of population salt intake on Efate Island. A cross-sectional survey collected demographic, clinical, and urine data from participants aged 18 to 69 years in rural and urban communities on Efate Island in October 2016 and February 2017. Mean salt intake was determined to be 7.2 (SD 2.3) g/day from spot urine samples, and 5.9 (SD 3.6) g/day from 24-h urine samples, both of which exceed the WHO recommended maximum. Based on the spot urine samples, males had significantly higher salt intake than females (7.8 g compared to 6.5 g; p < 0.001) and almost 85% of the population consumed more than the WHO recommended maximum daily amount. A coordinated government strategy is recommended to reduce salt consumption, including fiscal policies, engagement with the food industry, and education and awareness-raising to promote behavior change.

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A pilot randomised test of a self-affirmation implementation intention intervention to reduce dietary salt intake

Journal of Health Psychology ◽

10.1177/1359105316650511 ◽

2016 ◽

Vol 23 (6) ◽

pp. 765-775 ◽

Cited By ~ 1

Author(s):

Daisy Bradbury ◽

Rebecca Upsher ◽

Joseph Chilcot

Keyword(s):

Behaviour Change ◽

Salt Intake ◽

Implementation Intention ◽

Health Messages ◽

Dietary Salt ◽

Defensive Processing ◽

Dietary Salt Intake ◽

Message Acceptance ◽

And Control

Self-affirmation may reduce defensive processing towards health messages. We tested the effects of a self-affirmation implementation intentional intervention with regard to salt risk message acceptance, estimates of daily-recommended intake and self-reported intake. Participants ( n = 65) who consumed over 6 g/day of salt were randomised into three conditions: self-affirmation, self-affirming implementation intention and control. Participants attended the laboratory and completed a 2-week follow-up. There was no effect of the condition on message acceptance, salt estimation and 2-week salt intake. Across conditions, 2-week salt intake was reduced. We found no evidence for either intervention with regard to salt risk message acceptance and behaviour change.

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Food items contributing to high dietary salt intake among Japanese adults in the 2012 National Health and Nutrition Survey

Hypertension Research ◽

10.1038/s41440-017-0007-z ◽

2018 ◽

Vol 41 (3) ◽

pp. 209-212 ◽

Cited By ~ 8

Author(s):

Hidemi Takimoto ◽

Aki Saito ◽

Nay Chi Htun ◽

Keiichi Abe

Keyword(s):

National Health ◽

Salt Intake ◽

Dietary Salt ◽

Nutrition Survey ◽

Dietary Salt Intake ◽

Food Items ◽

Health And Nutrition ◽

Japanese Adults

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Salt intake and prevalence of overweight/obesity in Japan, China, the United Kingdom, and the United States: the INTERMAP Study

American Journal of Clinical Nutrition ◽

10.1093/ajcn/nqz067 ◽

2019 ◽

Vol 110 (1) ◽

pp. 34-40 ◽

Cited By ~ 17

Author(s):

Long Zhou ◽

Jeremiah Stamler ◽

Queenie Chan ◽

Linda Van Horn ◽

Martha L Daviglus ◽

...

Keyword(s):

United States ◽

United Kingdom ◽

Salt Intake ◽

The United States ◽

Dietary Salt ◽

Cross Sectional ◽

P Values ◽

Dietary Salt Intake ◽

Spot Urine ◽

The United Kingdom

ABSTRACT Background Several studies have reported that dietary salt intake may be an independent risk factor for overweight/obesity, but results from previous studies are controversial, reflecting study limitations such as use of a single spot urine or dietary recall to estimate daily salt intake rather than 24-h urine collections, and population samples from only a single country or center. Objective The aim of this study was to use data from the International Study of Macro-/Micro-nutrients and Blood Pressure (INTERMAP Study) to explore the relation between dietary salt intake estimated from 2 timed 24-h urine collections and body mass index (BMI; in kg/m2) as well as prevalence of overweight/obesity in Japan, China, the United Kingdom, and the United States. Methods Data were from a cross-sectional study of 4680 men and women aged 40–59 y in Japan (n = 1145), China (n = 839), the United Kingdom (n = 501), and the United States (n = 2195). General linear models were used to obtain the regression coefficients (β) of salt intake associated with BMI. Multivariable logistic regression models were used to determine the ORs and 95% CIs of overweight/obesity associated with a 1-g/d higher dietary salt intake. Results After adjustment for potential confounding factors including energy intake, salt intake 1 g/d higher was associated with BMI higher by 0.28 in Japan, 0.10 in China, 0.42 in the United Kingdom, and 0.52 in the United States, all P values < 0.001. Salt intake 1 g/d higher was associated with odds of overweight/obesity 21% higher in Japan, 4% higher in China, 29% higher in the United Kingdom, and 24% higher in the United States, all P values < 0.05. Conclusions Salt intake is positively associated with BMI and the prevalence of overweight/obesity in Japan, China, the United Kingdom, and the United States. This association needs to be further confirmed in well-designed prospective studies with repeated dietary and BMI measurements.This trial was registered at clinicaltrials.gov as NCT00005271.

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An assessment of the sources of dietary salt in a British population

Clinical Science ◽

10.1042/cs0720095 ◽

1987 ◽

Vol 72 (1) ◽

pp. 95-102 ◽

Cited By ~ 71

Author(s):

C. P. Sanchez-Castillo ◽

S. Warrender ◽

T. P. Whitehead ◽

W. P. T. James

Keyword(s):

Salt Intake ◽

Lithium Carbonate ◽

Table Salt ◽

Dietary Salt ◽

Men And Women ◽

Dietary Salt Intake ◽

Salt Consumption ◽

Chloride Excretion ◽

The Individual

1. An epidemiological study was conducted in the market town of March, Cambridgeshire, to assess the quantitative importance of cooking and table salt to total dietary salt intake by the use of a fused mixture of lithium carbonate and sodium chloride. 2. Men and women aged 20–60 participated in a 12 day study with sequential 24 h urine collections to assess salt sources over a 7 day period. 3. Total salt consumption estimated from urinary chloride excretion amounted to 10.6 ± 0.55 (sem) g in 33 men and 7.4 ± 0.29 (sem) g in 50 women. The cooking salt eaten was only 0.45 ± 0.09 (sem) g in men and women, with men eating more table salt (0.77 g/day) than women (0.46 g/day). 4. Discretionary sources, i.e. cooking and table salt use, contributed only 15% to the total intake. Salt from manufacturing foods and catering in purchased food therefore provided on average 85% of total salt intake. These results are consistent even when an allowance is made for the slightly poorer pouring quality of the lithium-tagged salt. 5. The importance of food as a source of salt was reflected in the significant relationship between the weight of the individual and the amount of salt eaten (for males P < 0.05 and for females P < 0.001). 6. Cooking salt consumption did not relate to the amount of salt derived from purchased food nor did table salt use relate to the amount of salt in cooked foods. 7. Husbands and wives showed a high correlation in their salt use but the husbands had higher intakes of salt from purchased food and from cooking salt. They also used more table salt than their wives.

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Salt Preference According to a Questionnaire vs. Dietary Salt Intake Estimated by a Spot Urine Method in Participants at a Health Check-up Center

Internal Medicine ◽

10.2169/internalmedicine.47.0622 ◽

2008 ◽

Vol 47 (5) ◽

pp. 399-403 ◽

Cited By ~ 28

Author(s):

Tomoko Hashimoto ◽

Fukuko Yagami ◽

Masahiko Owada ◽

Takashi Sugawara ◽

Minoru Kawamura

Keyword(s):

Salt Intake ◽

Health Check ◽

Dietary Salt ◽

Dietary Salt Intake ◽

Spot Urine

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Faculty Opinions recommendation of Links between dietary salt intake, renal salt handling, blood pressure, and cardiovascular diseases.

Faculty Opinions – Post-Publication Peer Review of the Biomedical Literature ◽

10.3410/f.717955767.793460736 ◽

2012 ◽

Author(s):

Hans Oberleithner

Keyword(s):

Blood Pressure ◽

Cardiovascular Diseases ◽

Salt Intake ◽

Dietary Salt ◽

Dietary Salt Intake

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The Effects of Different Kinds of Nutrition and Functional Foods on Multiple Sclerosis

Current Nutrition & Food Science ◽

10.2174/1573401316666200129115858 ◽

2020 ◽

Vol 16 (5) ◽

pp. 632-637

Author(s):

Masih Falahatian

Keyword(s):

Multiple Sclerosis ◽

Functional Foods ◽

Fruits And Vegetables ◽

Salt Intake ◽

Vegetable Intake ◽

Dietary Salt ◽

Negative Effects ◽

Dietary Salt Intake ◽

Neuroinflammatory Disease ◽

The Central Nervous System

It is an assumption that different kinds of nutrition, diet, and functional foods might have different positive or negative effects on multiple sclerosis (MS), a neuroinflammatory disease of the central nervous system (CNS). This brief paper involved a study on various kinds of nutrition including salt, fat, dairy, fruit, and vegetables. At the end of this study, appropriate diets were evaluated for MS patients. Based on previous studies both on animal models and on MS patients, excessive dietary salt intake and animal fat had worsening effects on MS patients but fruit and vegetable intake helped the remission of MS and decreased the risk of developing it. There were, of course, conflicting results in different studies over the role of some nutrition in MS and future studies on larger numbers of cases were required to collect reliable results. As a result, at the end of this study and based on literature, it is suggested that a diet should be programmed by nutritionists containing fewer salt, fat, and dairy intake and more fruits and vegetables for MS patients in order to better management of the disease.

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