scholarly journals Sodium Chloride, Migraine and Salt Withdrawal: Controversy and Insights

2021 ◽  
Vol 9 (4) ◽  
pp. 67
Author(s):  
Ronald B. Brown
Keyword(s):  
Sodium Chloride ◽  
Migraine Headache ◽  
Substance Dependence ◽  
Sodium Intake ◽  
Food Addiction ◽  
Medication Overuse Headache ◽  
Withdrawal Symptoms ◽  
Dietary Sodium ◽  
Headache Pain ◽  
Sodium Chloride Intake

This paper examines evidence implicating migraine headache as a withdrawal symptom of excessive sodium chloride intake. Emerging research in food addiction posits that food and drug addictions share common features, such as withdrawal symptoms. Salt (sodium chloride) meets the criteria for the diagnosis of substance dependence, including withdrawal in which the substance is used to relieve withdrawal symptoms. The premonitory symptoms of migraine include food cravings for salty foods, which can alleviate migraine pain. Edema, possibly related to large amounts of salt consumed in binge eating, can cause approximately four pounds of retained fluid. This amount of fluid is similar to the fluid retained before the onset of migraine headache, which may be accompanied by polyuria. This paper proposes that inhibited withdrawal from highly processed food intake, rich in salt, mediates an association between increased sodium chloride intake and relief from migraine headache pain. The relief from withdrawal symptoms could also be a mediating factor that explains the controversial findings inversely associating dietary sodium intake with migraine history. Moreover, the withdrawal of retained sodium and edema related to the use of nonsteroidal anti-inflammatory drugs may elucidate a potential mechanism in medication overuse headache. Further research is needed to investigate the pain experienced from sodium chloride withdrawal in migraine headache.

Effect of dietary potassium chloride in borderline hypertensive rats.

1992 ◽  
Vol 3 (2) ◽  
pp. 188-195
Author(s):  
G F DiBona ◽  
S Y Jones
Keyword(s):  
Sodium Chloride ◽  
Environmental Stress ◽  
Potassium Chloride ◽  
Spontaneously Hypertensive Rat ◽  
Dietary Sodium ◽  
Hypertensive Rats ◽  
Spontaneously Hypertensive ◽  
Hypertensive Rat ◽  
Dietary Potassium ◽  
Sodium Chloride Intake

The borderline hypertensive rat is the first filial offspring of the spontaneously hypertensive rat and the Wistar-Kyoto rat. With increased dietary sodium chloride intake, the borderline hypertensive rat develops hypertension and exaggerated cardiovascular and renal responses to acute environmental stress, similar to those observed in the hypertensive spontaneously hypertensive rat parent. In other models of sodium chloride-sensitive hypertension with different genetic background (Dahl rat), dietary potassium chloride supplementation protects against the development of hypertension, increased sympathetic nervous system activity, and exaggerated responses to acute environmental stress. This investigation sought to determine whether the dietary sodium chloride-induced development of both the hypertension and the exaggerated responses to acute environmental stress could be reversed or prevented by increased dietary potassium chloride intake. Dietary potassium chloride intake was increased with a 1% potassium chloride drinking solution either after 12 wk of 8% sodium chloride intake (reversal) or concomitant with the onset of 12 wk of 8% sodium chloride intake (prevention). An increase in dietary potassium chloride intake did not reverse or prevent the development of either the hypertension or the exaggerated cardiovascular and renal responses to acute environmental stress in borderline hypertensive rats fed 8% sodium chloride. It is concluded that the difference in genetic background between borderline hypertensive rats and other models of sodium chloride-sensitive hypertension is an important determinant of the protective effect of dietary potassium chloride supplementation.

Sodium chloride supplementation of high-grain diets for fattening Merino sheep

1957 ◽  
Vol 8 (1) ◽  
pp. 83 ◽  
Author(s):  
GL McClymont ◽  
KN Wynne ◽  
PK Briggs ◽  
MC Franklin
Keyword(s):  
Sodium Chloride ◽  
Sodium Intake ◽  
The Other ◽  
Dietary Sodium ◽  
Limiting Factor ◽  
Food Utilization ◽  
Merino Sheep ◽  
Low Sodium ◽  
Cent Sodium ◽  
The One

In an experiment lasting 60 days the effect of adding sodium chloride to five types of diet was studied in young Merino wethers. The diets used were 100 per cent. oat grain, and 50 : 50 as well as 75 : 25 mixtures of oat grain with lucerne chaff on the one hand, and with wheaten chaff on the other. The addition of 0.25 per cent. sodium chloride to these diets resulted in increased food consumption and improved efficiency of food utilization, with significant increases of 19-58 per cent. in body-weight gains. The unsupplemented diets contained 0.009-0.062 per cent. sodium and 0.05-0.42 per cent. chlorine. There were indications that the lack of sodium was the limiting factor in these diets, and that the sodium requirement of these sheep was greater than 0.06 per cent. of the diet, or 0.88 g per day. Dietary sodium intake did not affect serum-sodium levels, except those of sheep fed on the 50 : 50 mixture of oats and lucerne chaff in which they were significantly higher. Serum-potassium levels were slightly, but significantly, higher in sheep fed on the low-sodium diets. In a second experiment the two groups which had received the 75 : 25 mixture of oat grain and wheaten chaff were fed on the mixture for a further 29 days, but the group which had not received sodium chloride was given 0.37 per cent. sodium bicarbonate. The response was similar to that of the group which received sodium chloride.

EFFECT OF SODIUM CHLORIDE INTAKE AND MINERALOCORTICOID LEVEL ON THE GRANULARITY OF JUXTAGLOMERULAR CELLS

1958 ◽  
Vol 17 (3) ◽  
pp. 261-264 ◽  
Author(s):  
M. L. WIEDMAN ◽  
F. W. DUNIHUE ◽  
W. VAN B. ROBERTSON
Keyword(s):  
Sodium Chloride ◽  
Sodium Intake ◽  
Granular Cell ◽  
Juxtaglomerular Apparatus ◽  
High Sodium ◽  
Low Sodium ◽  
Similar Series ◽  
Adrenal Response ◽  
Reported Data ◽  
Sodium Chloride Intake

SUMMARY The effect of combinations of normal, low and high sodium chloride intake with normal, low and high mineralocorticoid level on granularity of cells in the juxtaglomerular apparatus has been studied in the rat. The results have been compared with previously reported data from a similar series in the cat. With one exception, low sodium intake by normal rats, the granular cell index in both rat and cat was inversely related to the mineralocorticoid level and unrelated to the sodium intake. Data are presented which suggest that this exception is only apparent and may be explained on the basis of a different adrenal response by the rat.

Sodium Excretion in Man, and Adaptation to a Low-Sodium Diet: Effect of Intravenous Sodium Chloride

1979 ◽  
Vol 57 (3) ◽  
pp. 225-231 ◽  
Author(s):  
D. Gordon ◽  
W. S. Peart
Keyword(s):  
Sodium Chloride ◽  
Sodium Excretion ◽  
Sodium Intake ◽  
Dietary Sodium ◽  
Plasma Sodium ◽  
Normal Male ◽  
Renal Sodium Excretion ◽  
Portal Monitor ◽  
Intravenous Sodium ◽  
Oral Sodium

1. The aim of this study was to test whether a postulated gastrointestinal or portal monitor of sodium intake plays any part in adjusting renal sodium excretion when dietary sodium is reduced. 2. Normal male subjects were given 50 mmol of sodium chloride intravenously three times daily for 3 days to replace or to supplement a constant oral intake of sodium chloride. 3. When oral sodium chloride was replaced with intravenous sodium chloride, renal sodium excretion remained constant. 4. When oral sodium chloride was kept constant, sodium administered as intravenous sodium chloride was promptly excreted in three out of four subjects. There was a delay in the increase in sodium excretion in the fourth subject. 5. Infusions containing 50 mmol of sodium chloride in 50 ml given intravenously over 22 min produced a rise in plasma sodium concentration and a fall in concentration of total plasma solids. 6. These results provide no evidence for a gastrointestinal or portal monitor of sodium intake, but do not disprove the existence of such a monitor.

Abstract P406: Trend of Salt Consumption in Italy from 2009 to 2012

Circulation ◽  
2014 ◽  
Vol 129 (suppl_1) ◽  
Author(s):  
Chiara Donfrancesco ◽  
Pasquale Strazzullo ◽  
Daniela Galeone ◽  
Luigi Palmieri ◽  
Cinzia Lo Noce ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Sodium Intake ◽  
Adult Population ◽  
Central Italy ◽  
Salt Content ◽  
Public Information ◽  
Dietary Sodium ◽  
Preventive Program ◽  
Information Campaigns ◽  
Sodium And Potassium

Background: Strategies aiming at reducing dietary sodium are being implemented in many countries based on evidence-based knowledge supporting their cost-effectiveness for reduction of cardiovascular and other chronic diseases. From 2009 to 2011 a Preventive Program of the Italian Ministry of Health has been implemented in Italy including the agreement with bread makers’ associations for the gradual reduction of the salt content in bread, public information campaigns, and the evaluation of population current dietary sodium intakes. This analyses aim to monitor dietary intake of sodium and potassium in representative samples of the Italian adult population before and after the Preventive Program. Methods: Data from random samples of persons aged 35-79 years and resident in Italian central regions were collected from October 2009 to September 2010 (299 men and 280 women) and from April to July 2012 (205 men and 210 women). Determinations of sodium and potassium were assessed in a centralized laboratory. Information on the consumption of high salt content food were collected through a questionnaire. Comparisons between mean levels and prevalences were performed using t-test and chi-squared test respectively. Results: In men, mean level of sodium chloride per day resulted 185 mmol (95% confidence interval: 177-193 mmol) in 2009-2010 samples and 161 mmol (152-169 mmol) in 2012 samples (p<0.0001). In women, mean level of sodium chloride per day resulted 144 mmol (138-151 mmol) and 125 mmol (117-132 mmol) respectively (p=0.0001). Among men, sodium chloride excretion was higher than 85 mmol (the WHO recommended upper level for sodium intake) in 97% in 2009-2010 samples and 91% in 2012 samples (p=0.0026); among women in 86% and 73% respectively (p=0.0002). Among men, 23% have declared in 2009- 2010 to eat bread without salt often, while 40% in 2012 (p<0.0001); in women 22% and 39% respectively (p=0.0001). No statistically significant differences were found between mean levels of potassium between samples collected in 2009- 2010 and samples of 2012. Conclusions: Presented data show that average daily sodium intake in central Italy is still largely higher than that recommended but a significant improvement of mean level of sodium intake and consumption of bread without salt resulted. This results fully justify and encourage the preventive initiatives for reduction of sodium intake and its monitoring in the general population.

scholarly journals Acceptance of salt reduction in bakery bread among Moroccan consumers

2020 ◽  
Vol 3 (6) ◽  
pp. 219-228
Author(s):  
Yasmine Guennoun ◽  
Amina Bouziani ◽  
Habiba Bajit ◽  
Hicham El Berri ◽  
Laila Elammari ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Sodium Intake ◽  
Heart Diseases ◽  
Salt Content ◽  
Dietary Sodium ◽  
Average Score ◽  
Purchase Intent ◽  
Salt Reduction ◽  
Moroccan Population ◽  
Salt Consumption

Background: The use of cooking salt (sodium chloride) for bread preparation is due to several important sensory and technological properties. Even considered as an essential micronutrient and a salty taste stimulus, a significant dietary sodium intake is positively correlated with high blood pressure levels and some heart diseases. Recently, Morocco has adopted a plan to reduce salt consumption aiming to reinforce the prevention of Non-Communicable Diseases (NCDs) and to contribute to the achievement of 2025 global voluntary targets, set by the Second International Conference on Nutrition (ICN2). Aims: The aim of the present study was to determine the acceptance of bakery bread with a different percentage reduction of salt by the Moroccan population. Subjects and Methods: Various percentages of salt reduction in experimental bread; 7%, 10%, 16%, 23%, 30%, and 53%, were tasted and compared with standard market bread by 201 individuals. “Just About Right” (JAR) and purchase scales were utilized to score the different sample bread. Results: Bread with 10% and 16% salt reduction were highly accepted by 76% and 79% of tasters, respectively. Based on the JAR score, these types of bread were considered as “just about right’ by 50% and 57% of the participants respectively. The best average score of purchase intent was obtained for salt content of 1.62g and 1.56g per 100g for a reduction of 10% and 16% respectively. Conclusions: The current adopted strategy allows a 16% sodium reduction while maintaining taste quality. Keywords: Sodium chloride, bread, salt reduction, Moroccan population.

scholarly journals Altered Taste Perception for Sodium Chloride in Patients With Primary Aldosteronism

Hypertension ◽  
2021 ◽  
Vol 77 (4) ◽  
pp. 1332-1340
Author(s):  
Christian Adolf ◽  
Veronika Görge ◽  
Daniel A. Heinrich ◽  
Eva Hoster ◽  
Holger Schneider ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Primary Aldosteronism ◽  
Sodium Intake ◽  
Specific Treatment ◽  
Primary Hypertension ◽  
Taste Perception ◽  
Dietary Sodium ◽  
Taste Sensitivity ◽  
High Sodium ◽  
Before And After

Rodents exposed to mineralocorticoid excess have considerably decreased taste sensitivity for sodium chloride (NaCl) and show high dietary sodium intake. A similar shift in NaCl taste perception could be detrimental in humans when aldosterone excess in primary aldosteronism (PA) causes hypertension and favors high sodium consumption. To investigate NaCl taste sensitivity in patients with PA, we studied NaCl taste recognition thresholds as measures of NaCl taste sensitivity in forty patients with PA before and after treatment of aldosterone excess. Forty patients with primary hypertension and 40 healthy normotensive volunteers served as controls. In this context, the subjects compared 10 different NaCl solutions (0.5–256 mmol/L) with distilled water. We also assessed individual NaCl intake using self-reported 24-hour recalls and duplicate determinations of sodium excretion in 24-hour urine. Patients with PA showed significantly higher NaCl taste recognition thresholds (median 32 versus 24 mmol/L in primary hypertension, P =0.010, and 16 mmol/l in normotensive control, P <0.001). Following specific treatment for PA, the taste recognition threshold for NaCl significantly improved in patients with unilateral PA undergoing adrenalectomy (median 16 versus 32 mmol/L at baseline, P =0.017) and in patients on MRA (mineralocorticoid receptor antagonists; median 16 versus 32 mmol/L at baseline, P <0.001) but was unaltered in healthy volunteers (median 16 versus 16 mmol/L at baseline, P =0.438). Our data show a significantly impaired NaCl taste perception in patients with PA. Surgical as well as medical treatment of PA significantly improved NaCl taste perception in patients with PA.

scholarly journals Sodium Intake and Related Diseases 2.0

2021 ◽  
Vol 23 (1) ◽  
pp. 170
Author(s):  
Alessandra Durazzo ◽  
Ginevra Lombardi-Boccia ◽  
Antonello Santini ◽  
Massimo Lucarini
Keyword(s):  
Sodium Chloride ◽  
Sodium Intake ◽  
High Salt ◽  
The Everyday ◽  
Sodium Chloride Intake

Many statements have been reported in literature from various sources warning of the possible risk to health connected to high salt (as sodium chloride) intake in the everyday diet, and it is increasingly pressing [...]

The intake and excretion of sodium by sheep fed on species of Atriplex (Saltbush) and Kochia (Bluebush)

1966 ◽  
Vol 17 (2) ◽  
pp. 155 ◽  
Author(s):  
AD Wilson
Keyword(s):  
Drinking Water ◽  
Sodium Chloride ◽  
Food Intake ◽  
Sodium Intake ◽  
Dry Weight ◽  
Sodium Content ◽  
Total Water ◽  
Ad Libitum ◽  
Sodium Chloride Intake ◽  
Total Water Intake

Penned sheep were fed ad libitum on the fresh leaves of various species of Atriplex and Kochia,and records were made of the intake and excretion of sodium by these sheep. The sodium content of the diets varied from 3.2 to 8.2% of the dry weight, the higher values being recorded in summer and the lower values in winter. The sodium intakes of the sheep varied from 25 to 97 g/day. Most of this sodium was excreted in the urine at concentrations up to 500 m-equiv./l. The voluntary water consumption of these sheep was related to the sodium intake, such that the ratio of sodium chloride intake to total water intake was within the range 1.82 to 2.17%. Voluntary water intakes varied up to 11.3 l./day. The food intake of A. nummularia decreased to less than half when the drinking water was replaced by water containing 0.9 or 1.2% sodium chloride.

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