scholarly journals Prescription, Compliance, and Burden Associated with Salt-Restricted Diets in Heart Failure Patients: Results from the French National OFICSel Observatory

Nutrients ◽  
2022 ◽  
Vol 14 (2) ◽  
pp. 308
Author(s):  
Thibaud Damy ◽  
Véronique Benedyga ◽  
Théo Pezel ◽  
Emmanuelle Berthelot ◽  
Jacques Gauthier ◽  
...  
Keyword(s):  
Heart Failure ◽  
Salt Intake ◽  
Dietary Guidelines ◽  
Dietary Recommendations ◽  
Restricted Diet ◽  
Salt Consumption ◽  
Dietary Restrictions ◽  
Treatment Data ◽  
Burden Scale

(1) Background: There is much debate about the use of salt-restricted diet for managing heart failure (HF). Dietary guidelines are inconsistent and lack evidence. (2) Method: The OFICSel observatory collected data about adults hospitalised for HF. The data, collected using study-specific surveys, were used to describe HF management, including diets, from the cardiologists’ and patients’ perspectives. Cardiologists provided the patients’ clinical, biological, echocardiography, and treatment data, while the patients provided dietary, medical history, sociodemographic, morphometric, quality of life, and burden data (burden scale in restricted diets (BIRD) questionnaire). The differences between the diet recommended by the cardiologist, understood by the patient, and the estimated salt intake (by the patient) and diet burden were assessed. (3) Results: Between March and June 2017, 300 cardiologists enrolled 2822 patients. Most patients (90%) were recommended diets with <6 g of salt/day. Mean daily salt consumption was 4.7 g (standard deviation (SD): 2.4). Only 33% of patients complied with their recommended diet, 34% over-complied, and 19% under-complied (14% unknown). Dietary restrictions in HF patients were associated with increased burden (mean BIRD score of 8.1/48 [SD: 8.8]). (4) Conclusion: Healthcare professionals do not always follow dietary recommendations, and their patients do not always understand and comply with diets recommended. Restrictive diets in HF patients are associated with increased burden. An evidence-based approach to developing and recommending HF-specific diets is required.

scholarly journals Dietary quality among children from 6 months to 4 years, NHANES 2011–2016

2019 ◽  
Author(s):  
Heather C Hamner ◽  
Latetia V Moore
Keyword(s):  
Dietary Guidelines ◽  
Dietary Quality ◽  
Dietary Recommendations ◽  
Added Sugars ◽  
Sweetened Beverages ◽  
The Us ◽  
Age Appropriate ◽  
Dietary Guidelines For Americans ◽  
Modified Diet

ABSTRACT Background The US Dietary Guidelines for Americans provide dietary recommendations for individuals aged ≥2 y and metrics exist to assess alignment. Nonfederal feeding recommendations exist for children <2 y, but limited metrics and assessment of dietary quality are available. Objective We aimed to assess dietary quality of children aged 6 mo–4 y using a modified Diet Quality Index Score (DQIS). Methods NHANES 2011–2016 dietary data were used to estimate the dietary quality of children 6 mo–4 y old using a modified DQIS. Differences in mean modified DQIS by demographics were assessed using linear regression. Results Mean modified DQIS ± SE was 22.4 ± 0.23 out of 45 possible points (50%) for children 6 mo–4 y of age on a given day. Modified DQIS scores on a given day decreased with age (27.7 ± 0.27 for 6- to 11-mo-olds, 23.9 ± 0.31 for 1-y-olds, 21.4 ± 0.26 for 2- to 3-y-olds, and 20.6 ± 0.49 for 4-y-olds; P < 0.0001 for trend). Children 6–11 mo old had 16% higher overall modified DQIS scores than 1-y-olds (P < 0.0001) and higher modified DQIS subcomponent scores for refined grains and protein, indicating higher age-appropriate intakes (P < 0.05). Similarly, children 6–11 mo old also had higher modified DQIS subcomponent scores, indicating no or limited intake, for 100% fruit juice, sugar-sweetened beverages, other added sugars, and salty snacks (P < 0.02). Conclusions Dietary quality declines with age and may begin as early as 1 y. The modified DQIS tool could help assess the dietary quality of young children. This may be important when identifying programmatic and policy efforts aimed at establishing and maintaining healthy dietary patterns beginning at an early age.

scholarly journals Food Implications in Central Sensitization Syndromes

2020 ◽  
Vol 9 (12) ◽  
pp. 4106
Author(s):  
Elena Aguilar-Aguilar ◽  
Helena Marcos-Pasero ◽  
Maria P. Ikonomopoulou ◽  
Viviana Loria-Kohen
Keyword(s):  
Quality Of Life ◽  
Central Sensitization ◽  
Multiple Chemical Sensitivity ◽  
Dietary Guidelines ◽  
Current Status ◽  
Micronutrient Deficiencies ◽  
Dietary Recommendations ◽  
Dietary Interventions

Fibromyalgia (FM), chronic fatigue syndrome (CFS) and multiple chemical sensitivity (MCS) are some of the central sensitization syndromes (CSSs). The complexity of their diagnosis, the high interindividual heterogeneity and the existence of multi-syndromic patients requires a multifaceted treatment. The scientific literature is contradictory regarding the role of food in CSS, and evidence on the role of nutrition in MCS is particularly scarce. This review consists in gathering information about the current status of dietary recommendations (i.e., special dietary interventions, the role of additives, presence of micronutrient deficiencies, nutritional supplements and elimination of other nutrients and substances) and discussing the scientific evidence in depth to shed light on appropriate nutritional treatment managements for CSS patients. Current indications show that dietary modifications may vastly improve the patients’ quality of life at a low cost. We suggest personalized treatment, taking into consideration the severity of the disease symptoms, quality of life, coexistence with other diseases, pharmacological treatment, changing clinical characteristics, nutritional status, energy requirements and food tolerances, among others, as the best ways to tailor specific dietary interventions. These approaches will partially overcome the lack of scientific and clinical research on MSC. Patients should also be advised on the serious consequences of following dietary guidelines without a dietitian’s and clinician’s supervision.

scholarly journals Evaluating the Consistency of the French Nutri-Score Front-of-Pack Scoring System with Canadian Dietary Guidelines

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1711-1711
Author(s):  
Mavra Ahmed ◽  
Kacie Dickinson ◽  
Laura Vergeer ◽  
Christine Mulligan ◽  
Beatriz Franco-Arellano ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Food Groups ◽  
Food Label ◽  
Dietary Recommendations ◽  
University Of Toronto ◽  
High Consistency

Abstract Objectives Nutrient profiling (NP) models, underpinning front-of-pack (FOP) labelling, can guide consumers towards healthier food choices and should be aligned with food-based dietary guidelines. In France, [the FSAm/HCSP NP model], underpinning the Nutri-Score (NS) FOP, ranks foods on both nutrients-to-limit (saturated fat, sodium, sugar) and nutrients-to-encourage (e.g., protein, fibre, fruits, vegetables, legumes and nuts) and was found to adequately align with dietary recommendations in Europe. However, investigations on the comparable ranking of foods by the FSAm/HCSP NP model with the new Canadian dietary guidelines is lacking. The objective was to assess the ability of the NS to discriminate the nutritional quality of foods and beverages in the Canadian food supply and their consistency with nutritional recommendations according to the Canada's 2019 Food Guidelines (CFG). Methods Using the University of Toronto Food Label Information Program 2017 database (n = 17,360), the nutritional scores for prepackaged foods and beverages were derived using the NS. These scores correspond to five grades of nutritional quality, ranging from green (A; highest quality) to red (E; lowest quality). Scores were assessed as binary where A/B were considered ‘in alignment’ with CFG recommendations while C/D/E were considered ‘not in alignment’. Results The NS system classified 21% of products as A, ranging from 99% of legumes to 0.45% of the sugars/sweets. The NS was able to discriminate the nutritional quality of foods within the same food groups (based on display of three grades represented within the Nutri-Score). Overall, there was 73% agreement between NS and CFG, ranging from 48% for combination dishes to 95% for eggs/egg substitute categories. The classification of foods according to the NS was consistent with the CFG; foods for which consumption is recommended were more favourably classified (e.g., 76% of vegetables were classified as A or B) than foods for which consumption should be limited (e.g., 79% of snacks were classified as C/D/E). Conclusions The NS FOP system is an effective tool to discriminate products across and within food categories. The classification of different food groups in the NS displayed a high consistency with the new Canadian dietary guidelines. Funding Sources Sanofi-Pasteur University of Toronto Université Paris-Descartes Collaborative Grant.

scholarly journals Ativação da intenção para redução do consumo de sal entre pacientes com insuficiência cardíaca: estudo qualitativo

2021 ◽  
Vol 11 (34) ◽  
pp. 324-333
Author(s):  
Andressa Teoli Nunciaroni ◽  
Rúbia De Freitas Agondi ◽  
Roberta Cunha Matheus Rodrigues ◽  
Maria Cecília Beuno Jayme Gallani
Keyword(s):  
Heart Failure ◽  
Salt Intake ◽  
Action Plan ◽  
Implementation Intention ◽  
Salt Consumption ◽  
Patients With Heart Failure ◽  
Insuficiencia Cardiaca ◽  
Main Action ◽  
And Coping ◽  
Patients Experience

Os objetivos deste estudo são apresentar os planos de ação e de enfrentamento de obstáculos para reduzir o consumo de sal elaborados por pacientes com Insuficiência Cardíaca e seu referente social; descrever a avaliação da experiência dos pacientes. Estudo de intervenção, qualitativo. Os pacientes foram aleatorizados em grupos Individual (n=15) e Colaborativo (n=13) e elaboraram planos de ação e de enfretamento de obstáculos para a redução do consumo de sal em consulta de enfermagem (T0); reforçados presencialmente 30 dias depois (T1); e por telefone 15 e 45 dias após T0. Foi utilizado debriefing para avaliar a experiência dos pacientes (n=15). O principal plano de ação corresponde à separação de uma colher de chá de sal/dia. Estratégias de enfrentamento incluíram apoio do referente social e aumento do uso de temperos naturais. A intervenção foi considerada fácil e útil. A Ativação da Intenção contribui para o rompimento de hábitos relacionados ao consumo de sal nesta população.Descritores: Enfermagem, Insuficiência Cardíaca, Comportamento Alimentar, Dieta Hipossódica. Activation of the intention to reduce salt consumption among patients with heart failure: a qualitative studyAbstract: The objectives of this study are to present the action and coping plans to reduce salt intake developed by patients with Heart Failure and their social referent; to describe patients' experience evaluation. Intervention research, qualitative. Patients were randomized into Individual (n=15) and Collaborative (n=13) groups and developed action and coping plans to reduce salt consumption in nursing consultations (T0); reinforced in person 30 days later (T1); and by telephone 15 and 45 days after T0. Debriefing was used to assess patients' experience (n=15). The main action plan corresponds to separation of one teaspoon of salt/day. Coping strategies included social referent support and increased use of natural spices. The intervention was considered easy and useful. The Implementation Intention contributes to the breaking of habits related to salt consumption in this population.Descriptors: Nursing, Heart Failure, Feeding Behavior, Diet, Sodium-Restricted. Activación de la Intención para reducción el consumo de la sal en pacientes con insuficiencia cardíaca: un estudio cualitativoResumen: Los objetivos de este estudio son presentar los planes de acción y afrontamiento para reducir el consumo de la sal elabordos por pacientes con Insuficiencia Cardíaca y su referente social; describir la evaluación de la experiencia de los pacientes. Investigación de intervención, cualitativa. Los pacientes fueron aleatorizados en grupos individuales (n=15) y colaborativos (n=13) y desarrollaron planes de acción y de afrontamiento para reducir el consumo de sal en las consultas de enfermería (T0); reforzados presencialmente unos 30 días después (T1); y por teléfono 15 y 45 días después del T0. Se utilizó el debriefing para evaluar la experiencia de los pacientes (n=15). El principal plan de acción corresponde a la separación de una cucharadita de sal/día. Las estrategias de afrontamiento incluyeron el apoyo de referentes sociales y un mayor uso de especias naturales. La intervención se consideró fácil y útil. La Activación de la Intención contribuye a la ruptura de hábitos relacionados con el consumo de la sal en esta población.Descriptores: Enfermería, Insuficiencia Cardíaca, Conducta Alimentaria, Dieta Hiposódica.

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

1987 ◽  
Vol 72 (1) ◽  
pp. 95-102 ◽  
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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