Dietary Salt/Sodium Intake Through Consumption of Animal Origin Foodstuffs Available on the Serbian Market

The close relationship between hypertension and dietary sodium intake is widely recognized and supported by several studies. A reduction in dietary sodium not only decreases the blood pressure and the incidence of hypertension, but is also associated with a reduction in morbidity and mortality from cardiovascular diseases. Prolonged modest reduction in salt intake induces a relevant fall in blood pressure in both hypertensive and normotensive individuals, irrespective of sex and ethnic group, with larger falls in systolic blood pressure for larger reductions in dietary salt. The high sodium intake and the increase in blood pressure levels are related to water retention, increase in systemic peripheral resistance, alterations in the endothelial function, changes in the structure and function of large elastic arteries, modification in sympathetic activity, and in the autonomic neuronal modulation of the cardiovascular system. In this review, we have focused on the effects of sodium intake on vascular hemodynamics and their implication in the pathogenesis of hypertension.

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Changes in Total Sodium Intake Do Not Lead to Proportionate Changes in Total Sodium Removal in CAPD Patients

Peritoneal Dialysis International ◽

10.1177/089686080602600218 ◽

2006 ◽

Vol 26 (2) ◽

pp. 218-223 ◽

Cited By ~ 7

Author(s):

Li-Tao Cheng ◽

Tao Wang

Keyword(s):

Sodium Intake ◽

Urine Volume ◽

Fluid Restriction ◽

Dietary Salt ◽

Fluid Status ◽

Sodium Removal ◽

Ultra Filtration ◽

Small Solute ◽

Total Sodium

Background Dietary salt and fluid restriction is important in controlling fluid balance in patients on continuous ambulatory peritoneal dialysis (CAPD). However, it is often difficult to monitor patients’ dietary total sodium intake (TSI). Usually, total sodium removal (TSR), the sum of urinary sodium removal (USR) and dialysate sodium removal (DSR), is suggested to represent TSI. In the present study, we investigated the reliability of using TSR as a surrogate to TSI in CAPD patients. Methods 40 clinically stable CAPD patients were closely followed for 3 months. Their TSI, USR, DSR, and fluid status were measured twice: at baseline and at the end of this study respectively. Fluid status was evaluated by bioimpedance analysis. Patients with increased sodium intake (group ISI) or decreased sodium intake (group DSI) (both >0.5 g/day or >21.74 mmol/day elemental sodium) were included in this study. Results There were 15 patients in group ISI and 9 patients in group DSI. During the follow-up, although TSI increased in group ISI and decreased in group DSI ( p < 0.05), there were no significant changes in USR, DSR, or TSR in either group. No relationship was found between TSI and TSR. Changes in weight, blood pressure, urine volume, ultra-filtration, and small solute removal (Kt/V and creatinine clearance) were not statistically significant between the two groups. Fluid status deteriorated in group ISI and improved in group DSI ( p < 0.05). Conclusions Our study suggests that changes in total sodium intake do not lead to proportionate changes in total sodium removal in CAPD patients. Therefore, TSR (the sum of USR and DSR) should be used cautiously to monitor TSI in this patient population.

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Genetically, dietary sodium intake is causally associated with salt-sensitive hypertension risk in a community-based cohort study: a Mendelian randomization approach

European Heart Journal ◽

10.1093/ehjci/ehaa946.2791 ◽

2020 ◽

Vol 41 (Supplement_2) ◽

Author(s):

J.R Choi

Keyword(s):

Mendelian Randomization ◽

Salt Intake ◽

Sodium Intake ◽

Dietary Sodium ◽

Funding Source ◽

Dietary Salt ◽

Community Based ◽

Dietary Salt Intake ◽

Hypertension Risk ◽

Salt Sensitive Hypertension

Abstract Excessive dietary salt intake is associated with an increased risk of hypertension. Salt sensitivity, i.e., an elevation in blood pressure in response to high dietary salt intake, has been associated with a high risk of cardiovascular disease and mortality. We investigated whether a causal association exists between dietary sodium intake and hypertension risk using Mendelian randomization (MR). We performed an MR study using data from a large genome-wide association study comprising 15,034 Korean adults in a community-based cohort study. A total of 1,282 candidate single nucleotide polymorphisms associated with dietary sodium intake, such as rs2960306, rs4343, and rs1937671, were selected as instrumental variables. The inverse variance weighted method was used to assess the evidence for causality. Higher dietary sodium intake was associated with salt-sensitive hypertension risk. The variants of SLC8E1 rs2241543 and ADD1 rs16843589 were strongly associated with increased blood pressure. In the logistic regression model, after adjusting for age, gender, smoking, drinking, exercise, and body mass index, the GRK4 rs2960306TT genotype was inversely associated with hypertension risk (OR = 0.356, 95% CI = 0.236–0.476). However, the 2350GG genotype (ACE rs4343) exhibited a 2.11-fold increased hypertension risk (OR = 2.114, 95% CI = 2.004–2.224) relative to carriers of the 2350AA genotype, after adjusting for confounders. MR analysis revealed that the odds ratio for hypertension per 1 mg/day increment of dietary sodium intake was 2.24 in participants with the PRKG1 rs12414562 AA genotype. Our findings suggest that dietary sodium intake may be causally associated with hypertension risk. Funding Acknowledgement Type of funding source: Public Institution(s). Main funding source(s): This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF), funded by the Ministry of Education (2017R1D1A3B03034119, 2014M3C9A3064552), and the KRIBB Initiative program. This research was also supported by the Medical Research Center Program (2017R1A5A2015369). This work was supported (in part) by the Yonsei University Research Fund 2017. Bioresources for this study were provided by the National Biobank of Korea and the Centers for Disease Control and Prevention, Republic of Korea (2017-009).

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Salt and Health: Survey on Knowledge and Salt Intake Related Behaviour in Italy

Nutrients ◽

10.3390/nu12020279 ◽

2020 ◽

Vol 12 (2) ◽

pp. 279 ◽

Cited By ~ 2

Author(s):

Paola Iaccarino Idelson ◽

Lanfranco D’Elia ◽

Giulia Cairella ◽

Paola Sabino ◽

Luca Scalfi ◽

...

Keyword(s):

Online Survey ◽

Social Inequalities ◽

Dietary Habits ◽

Salt Intake ◽

Negative Impact ◽

Sodium Intake ◽

Italian Population ◽

Dietary Salt ◽

Dietary Salt Intake ◽

Level Of Knowledge

Background and aim: Excess sodium intake is a recognised causal factor of hypertension and its cardiovascular complications; there is however a lack of practical instruments to assess and monitor the level of knowledge and behaviour about dietary salt intake and to relate these factors to the population general dietary habits. Methods and Results: A self-administered questionnaire was developed to assess the salt and health related knowledge and behaviour of the Italian population through an online survey. A sample of 11,618 Italian participants completed the questionnaire. The degree of knowledge and the reported behaviour about salt intake were both found to be related to age, gender, home region, level of education and occupation. There was a significant interrelation between salt knowledge and behaviour and both were significantly and directly related to the degree of adherence to a Mediterranean-like dietary pattern. A hierarchical evaluation was also made of the relevance of any single question to the overall assessment of knowledge and behaviour about salt intake. Conclusions: The study population overall appeared to have a decent level of knowledge about salt, but a less satisfactory behaviour. Our findings point to social inequalities and young age as the main factors having a negative impact on knowledge and behaviour about salt intake as part of generally inadequate dietary habits. The degrees of knowledge and behaviour were significantly and directly interrelated, confirming that improving knowledge is a key step for behavioural changes, and suggesting that educational campaigns are crucial for the implementation of good practices in nutrition.

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A Paradoxical Fall in Urine Dopamine Output When Patients with Essential Hypertension Are Given Added Dietary Salt

Clinical Science ◽

10.1042/cs0670083 ◽

1984 ◽

Vol 67 (1) ◽

pp. 83-88 ◽

Cited By ~ 40

Author(s):

J. N. Harvey ◽

I. F. Casson ◽

A. D. Clayden ◽

G. F. Cope ◽

C. M. Perkins ◽

...

Keyword(s):

Essential Hypertension ◽

Sodium Intake ◽

Statistical Significance ◽

Dietary Sodium ◽

Sodium Balance ◽

Control Group ◽

Dietary Salt ◽

Salt Loading ◽

Hypertensive Patients ◽

Renal Sodium Handling

1. The effect of dietary sodium on the urine dopamine excretion of eight hypertensive patients and six matched controls was studied under metabolic balance conditions over a 2 week period during which dietary sodium intake was increased from 20 to 220 mmol/day. 2. The control group showed the expected increase in dopamine excretion in response to sodium but the hypertensive patients showed an initial fall followed by a return to baseline values. 3. Neither group showed a rise in blood pressure but the hypertensive patients showed a greater weight gain on salt loading, although this change was not significant. The cumulative sodium balance was greater and more prolonged in the hypertensive patients, although this difference also did not attain statistical significance. 4. This defect in dopamine mobilization may be important in relation to renal sodium handling by patients with essential hypertension.

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Renal denervation chronically lowers arterial pressure independent of dietary sodium intake in normal rats

AJP Heart and Circulatory Physiology ◽

10.1152/ajpheart.01029.2002 ◽

2003 ◽

Vol 284 (6) ◽

pp. H2302-H2310 ◽

Cited By ~ 52

Author(s):

Frédéric Jacob ◽

Pilar Ariza ◽

John W. Osborn

Keyword(s):

Arterial Pressure ◽

Salt Intake ◽

Sodium Intake ◽

Recovery Period ◽

Control Period ◽

Dietary Sodium ◽

Renal Nerves ◽

Dietary Salt ◽

Dietary Salt Intake ◽

High Salt Intake

The present study was designed to test the hypothesis that renal nerves chronically modulate arterial pressure (AP) under basal conditions and during changes in dietary salt intake. To test this hypothesis, continuous telemetric recording of AP in intact (sham) and renal denervated (RDNX) Sprague-Dawley rats was performed and the effect of increasing and decreasing dietary salt intake on AP was determined. In protocol 1, 24-h AP, sodium, and water balances were measured in RDNX ( n = 11) and sham ( n = 9) rats during 5 days of normal (0.4% NaCl) and 10 days of high (4.0% NaCl) salt intake, followed by a 3-day recovery period (0.4% NaCl). Protocol 2 was similar with the exception that salt intake was decreased to 0.04% NaCl for 10 days after the 5-day period of normal salt (0.04% NaCl) intake (RDNX; n = 6, sham; n = 5). In protocol 1, AP was lower in RDNX (91 ± 1 mmHg) compared with sham (101 ± 2 mmHg) rats during the 5-day 0.4% NaCl control period. During the 10 days of high salt intake, AP increased <5 mmHg in both groups so that the difference between sham and RDNX rats remained constant. In protocol 2, AP was also lower in RDNX (93 ± 2 mmHg) compared with sham (105 ± 4 mmHg) rats during the 5-day 0.4% NaCl control period, and AP did not change in response to 10 days of a low-salt diet in either group. Overall, there were no between-group differences in sodium or water balance in either protocol. We conclude that renal nerves support basal levels of AP, irrespective of dietary sodium intake in normal rats.

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Association of Single Nucleotide Polymorphisms in Salt Taste Receptor Genes With Dietary Salt Intake and Blood Pressure Among Iranian Adults Population

Current Developments in Nutrition ◽

10.1093/cdn/nzab050_012 ◽

2021 ◽

Vol 5 (Supplement_2) ◽

pp. 945-945

Author(s):

Noushin Mohammadifard ◽

Mojgan Gharipour ◽

Faezeh Moazeni

Keyword(s):

Blood Pressure ◽

Salt Intake ◽

Sodium Intake ◽

Taste Receptors ◽

Urine Collection ◽

Nucleotide Polymorphisms ◽

Dietary Salt ◽

Single Nucleotide ◽

Dietary Salt Intake ◽

Salt Taste

Abstract Objectives So far, few researches has examined how genetic variation in salt taste receptors affects food intake in Iranian population. Thus, in this study, we aimed to investigate associations of single nucleotide polymorphisms (SNPs) in salt taste receptors genes with dietary salt intake and blood pressure. Methods This cross-sectional study was carried out among 116 randomly selected adults aged 18 years and over in Isfahan city, Iran. Subjects with diabetes insipidus, renal insufficiency, a special dietary regimen, fasting or menstruating on the day of sampling, using diuretics and oral contraceptives or pregnant and lactating women as well as participants who had incomplete 24-h urine collection were excluded. A 24-h urine collection and blood pressure measurement were done. Whole blood was collected to extract DNA and measure SNP rs239345 in the ENaC and rs224534, rs4790151 and rs8065080 in the TRPV1 gene. Results Homozygous carriers of the T allele for rs239345 were found to consume significantly more sodium (4414.7 ± 1943.8 mg/day) compared to the AA genotype (3887.4 ± 1709.1 mg/day). Further, they also had higher diastolic blood pressure compared to subjects with the AA genotype (81.3 ± 9.7 vs. 75.3 ± 8.3 mmHg). Compared to subjects with the CC genotype, those with homozygous carriers of the T allele for rs8065080 in the TRPV1 had higher sodium intake (3592.6 ± 1645.2 mg/day vs. 4604.2 ± 2013.5 mg/day) and systolic blood pressure (118.1 ± 11.3 mmHg vs. 123.4 ± 11.5 mmHg). No differences were found in dietary sodium intake and blood pressure with the rs224534 and rs4790151 SNPs. Conclusions These findings suggest that genetic variation in the ENaC and TRPV1 genes may contribute to inter-individual differences in salt intake and blood pressure. Funding Sources The National Institute for Medical Research Development (NIMAD) was funded this study via grant number of 977,549.

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Rationale, protocol and baseline characteristics of the metabolome, microbiome, and dietary salt intervention study (MetaSalt)

10.1101/2021.03.06.21252976 ◽

2021 ◽

Author(s):

Zengliang Ruan ◽

Jianxin Li ◽

Fangchao Liu ◽

Jie Cao ◽

Shufeng Chen ◽

...

Keyword(s):

Intervention Study ◽

Dietary Intervention ◽

Sodium Intake ◽

Northern China ◽

High Salt ◽

Dietary Sodium ◽

Dietary Salt ◽

High Sodium ◽

Low Salt ◽

Family Based

AbstractHigh sodium intake has been recognized as an important risk factor for hypertension, but the role of gut microbiota composition and metabolomic profiles in the association between dietary sodium intake and blood pressure (BP) is uncertain. The metabolome, microbiome, and dietary salt intervention study (MetaSalt) study was conducted to investigate whether low- and high-dietary sodium intake influences BP by changing the microbial and metabolomic profiles. This is a family-based, multicentre intervention study conducted in four rural field-centres across three provinces in rural Northern China. Probands with untreated prehypertension or stage-1 hypertension were identified through a community-based BP screening, and their family members included siblings, offspring, spouses and parents were subsequently included. During the dietary intervention, low-salt and high-salt diets were provided free of charge to all participants. A total of 529 participants in four field centres were included in our study, with a mean age of 48.1 years old, and about 36.7% of them were male, 76.5% had a middle school (69.5%) or higher (7.0%) diploma, 23.4% had a history of smoke, 24.4% were current drinkers. The mean systolic and diastolic BP levels in the baseline were 129.54 mm Hg and 81.02 mm Hg for all participants, and significantly decreased during the low-salt intervention and increased during the high-salt intervention. Our study is well placed to check the impacts of dietary sodium intake on microbial and metabolomic profiles, which will have important implications for discovering the mechanisms in the development of hypertension and subsequent cardiovascular disease.

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Knowledge, attitude and behavior toward dietary salt: The nescience among hypertensive patients in Indonesia

International Journal of Research in Medical Sciences ◽

10.18203/2320-6012.ijrms20173532 ◽

2017 ◽

Vol 5 (8) ◽

pp. 3413

Author(s):

Anggi Lukman Wicaksana

Keyword(s):

Sodium Intake ◽

Demographic Data ◽

Uncontrolled Hypertension ◽

Food Labelling ◽

Limited Information ◽

Dietary Salt ◽

Hypertensive Patients ◽

Nutritional Information ◽

Salt Consumption ◽

And Behavior

Background: Knowledge, attitude and behavior of dietary salt determine sodium intake. Among controlled (CHT) and uncontrolled patients with hypertension (UHT), however, limited information is available. The purpose of the study was to identify knowledge, attitude and behavior toward dietary salt and to define the nescience among hypertensive patients in Indonesia.Methods: Descriptive cross-sectional study design invited subjects using purposive sampling in a general hospital in Yogyakarta. The inclusion criteria were adult patients with hypertension and able to speak Bahasa Indonesia. The demographic data and knowledge, attitude and behavior toward dietary salt were assessed. Data were collected in cardiac clinics in Indonesia and analyzed using Mann Whitney and chi-squared tests.Results: A total of 175 participants joined the survey with dominantly males, mature age, married and having basic education level. The CHT group had higher knowledge, attitude and behaviour’s percentage on healthy eating, problems-caused by high salty diet, reducing fat and salt consumption than the UHT group although it was not statistically proved. Both groups reported nescience about recommended amount of salt consumption (84.1% versus 81.1%, CHT and UHT respectively), salt-sodium difference (56.5% versus 59.4%), nutritional information (43.5% versus 48.1%) and food labelling (39.1% versus 40.6%). Limited participants always considered packaged indication (7.2% versus 11.3%) and total salt/sodium per package was more favourable label (42% versus 31.1%).Conclusions:Results showed no significant differences of knowledge, attitude and behavior between patients with controlled and uncontrolled hypertension. Both groups had problems on concerning recommended amount of salt consumption, nutritional information, and food labelling which should be addressed while teaching patients about hypertension.

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Abstract P421: Estimation Of Adult Dietary Sodium Intake And Source In Shandong China 2011: Finding From SMASH Project Baseline Survey

Circulation ◽

10.1161/circ.129.suppl_1.p421 ◽

2014 ◽

Vol 129 (suppl_1) ◽

Author(s):

Liuxia YAN ◽

Zilong LU ◽

Jixiang MA ◽

Xiaolei GUO ◽

Jiyu ZHANG ◽

...

Keyword(s):

Salt Intake ◽

Sodium Intake ◽

Monosodium Glutamate ◽

Soy Sauce ◽

Dietary Sodium ◽

Baseline Survey ◽

Dietary Salt ◽

Ministry Of Health ◽

Cross Sectional ◽

Dietary Recall

Zilong LU, Liuxia YAN, Jixiang MA, Xiaolei GUO, Jiyu ZHANG, Junli TANG, Huicheng WANG, Xiaoning CAI Background: Moderate population salt reduction could reduce blood pressure and the cardiovascular and stroke mortality in the long-term. In 2002, China’s national average dietary salt intake is twice of the recommendation sodium intake limit by Chinese Nutrition Association. To tackle the health burden of excessive salt intake, the former Ministry of Health has chosen Shandong province as national pilot and launched the Shandong & Ministry of Health Action on Salt and Hypertension (SMASH, 2011[[Unable to Display Character: –]]2015) project. Objective: To develop and target intervention priority, a cross-sectional population survey was conducted to collect baseline data on sodium intake and sources in Shandong adults in 2011. Methods: We used multi-stage clustering sampling method to select the provincial representative sample for Shandong adults aged 18~69 years old. The selected adults were invited to participate the questionnaire survey and consecutive three-round 24-hour dietary recall. The Chinese 24-hour dietary recall includes two parts, cooking condiment weighting and the food (exclude the condiment) intake diary. The sodium contents in the condiments and food were calculated by using reference values from China Food Composition 2004. Results: Overall, 2140 community adult residents were included in the data analysis. The total average dietary sodium intake estimated by 24-hour dietary recall was 5745mg (95%CI: 5428-6063). Men (6147mg/d, 5824-6471) consumed higher sodium than women (5339 mg/d, 5006-5673) (P<0.05). The majority of dietary sodium (81%) was from cooking condiments including salt, soy sauce, sauce and monosodium glutamate (MSG), with a mean sodium intake of 4640mg (4360-4920). Out of the cooking condiments, salt added during food preparation was the leading source (63%) of sodium intake, up to 3638mg/d (3397-3879) sodium intake. Sodium intake from processed food was account for 10% of the total sodium intake, averaged at 582 mg (498-666) sodium intake for Shandong adults. Conclusion: The Shandong adults consume excessive sodium than the recommendation intake and most is from the condiments added at cooking.

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