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1.
Brain Behav ; 14(5): e3516, 2024 May.
Article in English | MEDLINE | ID: mdl-38702903

ABSTRACT

BACKGROUND: High salt intake has been proposed as a risk factor for dementia. However, causal relationship between salt intake and dementia remains uncertain. PURPOSE: The aim of this study was to employ a mendelian randomization (MR) design to investigate the causal impact of salt intake on the risk of dementia. METHODS: Genome-wide association study (GWAS) data of exposures and outcomes (any dementia, cognitive performance, different types of dementia, Alzheimer's disease [AD], and Parkinson's disease) were obtained from the IEU database. MR estimates were generated though inverse-variance weighted model. MR-Egger, weighted median, and MR-Pleiotropy Residual Sum and Outlier (MR-PRESSO) method also used in our study. Sensitivity analyses included Cochran's Q test, MR-Egger intercept, MR-PRESSO global test and outlier test, leave-one-out analysis, and funnel plot assessment. RESULTS: Our MR analysis provided evidence of a causal association between high salt added to food and dementia (odds ratio [OR] = 1.73, 95% confidence interval [CI]: 1.21-2.49, and p = .003), dementia in AD (OR = 2.10, 95% CI: 1.15-3.83, and p = .015), and undefined dementia (OR = 2.61, 95% CI: 1.26-5.39, and p = .009). Higher salt added was also associated with increased risk of AD (OR = 1.80, 95% CI: 1.12-2.87, and p = .014) and lower cognitive performance (ß = -.133, 95% CI: -.229 to -.038, and p = .006). CONCLUSION: This study provides evidence suggesting that high salt intake is causally associated with an increased risk of developing dementia, including AD and undefined dementia, highlighting the potential importance of reducing salt consumption as a preventive measure.


Subject(s)
Dementia , Genome-Wide Association Study , Mendelian Randomization Analysis , Sodium Chloride, Dietary , Humans , Dementia/epidemiology , Dementia/genetics , Dementia/etiology , Sodium Chloride, Dietary/adverse effects , Sodium Chloride, Dietary/administration & dosage , White People/genetics , Risk Factors , Alzheimer Disease/genetics , Alzheimer Disease/epidemiology
2.
Nutrients ; 16(10)2024 May 09.
Article in English | MEDLINE | ID: mdl-38794671

ABSTRACT

The excessive intake of sodium (Na) and insufficient intake of potassium (K) are major concerns in the prevention of hypertension. Using low-Na/K seasonings (reducing 25% of the NaCl and adding K salt) may improve the dietary Na/K ratio and help prevent hypertension. To devise an intervention study using low-Na/K seasonings at a company cafeteria, we calculated the Na and K contents of the meals served at the cafeteria and estimated changes in the intakes when suitable low-Na/K seasonings were used. We also considered using milk as a good source of K. We used an ingredient list of a company cafeteria and calculated Na and K contents in each dish. The average amounts of NaCl and K per use were 5.04 g and 718 mg, respectively. Seasonings contributed 70.9% of the NaCl. With the use of low-Na/K seasonings, an estimated reduction in NaCl of 0.8 g/day and an estimated increase in K of 308 mg/day was achieved. With an additional serving (200 mL) of milk, NaCl was reduced by 0.57 g/day and K was increased by 610 mg/day, with an overall decrease in the dietary Na/K ratio from 3.20 to 2.40. The use of low-Na/K seasonings and dairy may improve the dietary Na/K ratio among cafeteria users and help prevent hypertension.


Subject(s)
Dairy Products , Hypertension , Potassium, Dietary , Sodium, Dietary , Hypertension/prevention & control , Humans , Potassium, Dietary/administration & dosage , Potassium, Dietary/analysis , Japan , Sodium, Dietary/administration & dosage , Sodium, Dietary/analysis , Food Services , Milk/chemistry , Animals , Diet, Sodium-Restricted , Sodium Chloride, Dietary/administration & dosage , Female , East Asian People
4.
Nutrients ; 16(10)2024 May 17.
Article in English | MEDLINE | ID: mdl-38794755

ABSTRACT

The World Health Organization recommends adjusting salt intake as a part of the nine global targets to reduce premature mortality from non-communicable chronic diseases as a priority and the most cost-effective intervention. In 2006, the main aim of the Croatian Action on Salt and Health was to decrease salt intake by 16% because of its critical intake and consequences on human health. We have organized educative activities to increase awareness on salt harmfulness, define food categories of prime interest, collaborate with industries and determine salt intake (24 h urine sodium excretion). It was determined that the proportion of salt in ready-to-eat baked bread should not exceed 1.4%. In the period 2014-2022, salt in semi-white bread was reduced by 14%, 22% in bakery and 25% in the largest meat industry. Awareness of the harmfulness of salt on health increased from 65.3% in 2008 to 96.9% in 2023 and salt intake was reduced by 15.9-1.8 g/day (22.8% men, 11.7% women). In the last 18 years, a significant decrease in salt intake was achieved in Croatia, awareness of its harmfulness increased, collaboration with the food industry was established and regulatory documents were launched. However, salt intake is still very high, underlying the need for continuation of efforts and even stronger activities.


Subject(s)
Sodium Chloride, Dietary , Croatia , Humans , Sodium Chloride, Dietary/administration & dosage , Food Industry , Female , Nutrition Policy , Male , Diet, Sodium-Restricted , Health Promotion/methods , Bread
5.
Public Health Nutr ; 27(1): e125, 2024 Apr 22.
Article in English | MEDLINE | ID: mdl-38644629

ABSTRACT

OBJECTIVE: Switching regular salt (sodium chloride) to salt enriched with potassium chloride (25 % potassium chloride, 75 % sodium chloride) has been shown to reduce blood pressure and the risk of cardiovascular diseases. We sought to define the potential for the current production of sodium chloride and potassium chloride to support a global switch to the use of potassium-enriched salt. DESIGN: We summarised data from geological surveys, government reports and trade organisations describing the global production and supply of sodium chloride and potash (the primary source of potassium chloride) and compared this to potential requirements for potassium-enriched salt. SETTING: Global. PARTICIPANTS: Not applicable. RESULTS: Approximately 280 million tonnes of sodium chloride were produced in 2020 with China and the USA the main producers. Global production of potash from which potassium chloride is extracted was about forty-four million tonnes with Canada, Belarus, Russia and China providing 77 % of the world's supply. There were forty-eight countries in which potassium-enriched salt is currently marketed with seventy-nine different brands identified. Allowing for loss of salt between manufacture and consumption, a full global switch from regular salt to potassium-enriched salt would require about 9·7 million tonnes of sodium chloride to be replaced with 9·7 million tonnes of potassium chloride annually. CONCLUSIONS: Significant upscaling of the production of potassium chloride and the capacity of companies able to manufacture potassium-enriched salt, as well as a robust business case for the switch to potassium chloride, would be required.


Subject(s)
Potassium Chloride , Sodium Chloride, Dietary , Humans , Sodium Chloride, Dietary/administration & dosage , Potassium, Dietary/administration & dosage , Cardiovascular Diseases/prevention & control , China
7.
J Clin Hypertens (Greenwich) ; 26(5): 543-552, 2024 May.
Article in English | MEDLINE | ID: mdl-38563696

ABSTRACT

The Australian culturally and linguistically diverse (CALD) communities may be at higher risk of salt intake than recommended given the use of a combination of discretionary sources and exposure to processed foods within a western country. This survey aimed to understand the knowledge, attitudes, and behaviors toward dietary salt and the acceptability of salt substitutes in the CALD communities. An online cross-sectional survey was conducted among adults who self-reported being a part of a CALD community, which was defined as non-Indigenous cultural groups in Australia having cultural or linguistic connections with their overseas place of birth, ancestry or ethnic origin, religion, preferred language or language spoken at home. A total of 218 respondents opened the survey link. A total of 196 completed the entire survey. The majority of respondents (162, 83%) were aware that high salt intake causes serious health problems. Altogether 134 (69%) respondents were aware that there is a recommended amount for daily salt consumption although only 59 (44%) knew precise recommendations as <5 g salt per day. Around one quarter of the respondents rarely or never looked for ?low in salt'' or ?reduced salt'' messages on food labels when shopping. Over half specified they always or often added salt during cooking or preparing foods in the household. Almost 4 in 5 CALD respondents were willing to reduce their salt intake for health and 3 in 4 were open to trying a salt substitute. Further research into the utility of a salt substitute intervention in the Australian CALD community is warranted.


Subject(s)
Health Knowledge, Attitudes, Practice , Sodium Chloride, Dietary , Humans , Australia/epidemiology , Cross-Sectional Studies , Female , Male , Adult , Sodium Chloride, Dietary/administration & dosage , Sodium Chloride, Dietary/adverse effects , Middle Aged , Surveys and Questionnaires , Hypertension/ethnology , Hypertension/epidemiology , Aged , Cultural Diversity , Language , Young Adult
9.
Ann Intern Med ; 177(5): 643-655, 2024 May.
Article in English | MEDLINE | ID: mdl-38588546

ABSTRACT

BACKGROUND: Salt substitution is a simple yet increasingly promising strategy to improve cardiovascular outcomes. PURPOSE: To evaluate the long-term effects of salt substitution on cardiovascular outcomes. DATA SOURCES: PubMed, EMBASE, Cochrane CENTRAL, and CINAHL searched from inception to 23 August 2023. Trial registries, citation analysis, and hand-search were also done. STUDY SELECTION: Randomized controlled trials (RCTs) comparing provision of or advice to use a salt substitute with no intervention or use of regular salt among adults for 6 months or longer in total study duration. DATA EXTRACTION: Two authors independently screened articles, extracted data, and assessed risk of bias. Primary outcomes include mortality, major cardiovascular events (MACE), and adverse events at 6 months or greater. Secondary and post hoc outcomes include blood pressure, cause-specific mortality, and urinary excretion at 6 months or greater. Random-effects meta-analyses were done and certainty of effect estimates were assessed using GRADE (Grading of Recommendations Assessment, Development and Evaluation). DATA SYNTHESIS: Of the 16 included RCTs, 8 reported on primary outcomes. Most (n = 7 of 8) were done in China or Taiwan, 3 were done in residential facilities, and 7 included populations of older age (average 62 years) and/or with higher-than-average cardiovascular risk. In this population, salt substitute may reduce risk for all-cause mortality (6 RCTs; 27 710 participants; rate ratio [RR], 0.88 [95% CI, 0.82 to 0.93]; low certainty) and cardiovascular mortality (4 RCTs; 25 050 participants; RR, 0.83 [CI, 0.73 to 0.95]; low certainty). Salt substitute may result in a slight reduction in MACE (3 RCTs; 23 215 participants; RR, 0.85 [CI, 0.71 to 1.00]; very low certainty), with very low-certainty evidence of serious adverse events (6 RCTs; 27 995 participants; risk ratio, 1.04 [CI, 0.87 to 1.25]). LIMITATIONS: The evidence base is dominated by a single, large RCT. Most RCTs were from China or Taiwan and involved participants with higher-than-average cardiovascular risk; therefore, generalizability to other populations is very limited. CONCLUSION: Salt substitution may reduce all-cause or cardiovascular mortality, but the evidence for reducing cardiovascular events and for not increasing serious adverse events is uncertain, particularly for a Western population. The certainty of evidence is higher among populations at higher cardiovascular risk and/or following a Chinese diet. PRIMARY FUNDING SOURCE: National Health and Medical Research Council. (PROSPERO: CRD42022327566).


Subject(s)
Cardiovascular Diseases , Humans , Cardiovascular Diseases/prevention & control , Cardiovascular Diseases/mortality , Diet, Sodium-Restricted , Sodium Chloride, Dietary/administration & dosage , Sodium Chloride, Dietary/adverse effects , Blood Pressure/drug effects , Randomized Controlled Trials as Topic , Hypertension
10.
J Health Popul Nutr ; 43(1): 53, 2024 Apr 22.
Article in English | MEDLINE | ID: mdl-38650019

ABSTRACT

The need to foster successful aging has intensified with the aging of the global population. This study aimed to assess the knowledge, attitudes, and practices (KAP) concerning dietary salt consumption and to investigate the correlations between sociodemographic variables and salt-related KAP. A structured interview was administered to a cohort of 200 older adults in Abha City, Saudi Arabia, recruited through a convenience sampling approach. The evaluation of salt-related KAP revealed widespread low knowledge (91.5%) as participants scored less than 3, negative attitudes (85.5%) scored less than 12, and predominantly unsatisfactory practices (69.5%) with scores less than 26. Noteworthy differences emerged between participants with poor overall KAP (81.5%) and those with good KAP (18.5%). Significantly weak negative correlations were found between age (r=-0.212), marital status (-0.236), and body mass index (-0.243) with overall KAP. Further examination revealed a significantly weak positive correlation between attitude and practice (r = 0.141). KAP scores show a highly significant positive correlation with overall KAP scores (r = 0.169, 0.352, 0.969). The uncovered correlations contribute to a valuable understanding of the complex dynamics surrounding salt-related KAP. This understanding guides the design of targeted interventions, such as health education programs, promoting successful aging and public health outcomes.


Subject(s)
Health Knowledge, Attitudes, Practice , Sodium Chloride, Dietary , Humans , Saudi Arabia , Male , Female , Sodium Chloride, Dietary/administration & dosage , Aged , Middle Aged , Cross-Sectional Studies , Body Mass Index , Surveys and Questionnaires , Aged, 80 and over
11.
Public Health Nutr ; 27(1): e117, 2024 Apr 11.
Article in English | MEDLINE | ID: mdl-38602104

ABSTRACT

OBJECTIVE: Monitoring time trends in salt consumption is important for evaluating the impact of salt reduction initiatives on public health outcomes. There has so far not been available data to indicate if salt consumption in Norway has changed during the previous decade. We aimed to assess whether average 24-h salt intake estimated from spot urine samples in the adult population of mid-Norway changed from 2006-2008 to 2017-2019 and to describe variations by sex, age and educational level. DESIGN: Repeated cross-sectional studies. SETTING: The population-based Trøndelag Health Study (HUNT). PARTICIPANTS: In each of two consecutive waves (HUNT3: 2006-2008 and HUNT4: 2017-2019), spot urine samples were collected from 500 men and women aged 25-64 years, in addition to 250 men and women aged 70-79 years in HUNT4. Based on spot urine concentrations of Na, K and creatinine and age, sex and BMI, we estimated 24-h Na intake using the International Cooperative Study on Salt and Blood Pressure (INTERSALT) equation for the Northern European region. RESULTS: Mean (95 % CI) estimated 24-h salt intakes in men were 11·1 (95 % CI 10·8, 11·3) g in HUNT3 and 10·9 (95 % CI 10·6, 11·1) g in HUNT4, P = 0·25. Corresponding values in women were 7·7 (95 % CI 7·5, 7·9) g and 7·7 (95 % CI 7·5, 7·9) g, P = 0·88. Mean estimated salt intake in HUNT4 decreased with increasing age in women, but not in men, and it did not differ significantly across educational level in either sex. CONCLUSIONS: Estimated 24-h salt intake in adult men and women in mid-Norway did not change from 2006-2008 to 2017-2019.


Subject(s)
Sodium Chloride, Dietary , Humans , Male , Norway , Female , Middle Aged , Adult , Cross-Sectional Studies , Aged , Sodium Chloride, Dietary/administration & dosage , Sodium Chloride, Dietary/urine , Sodium/urine , Sodium, Dietary/urine , Sodium, Dietary/administration & dosage , Potassium/urine , Creatinine/urine
12.
Pol Arch Intern Med ; 134(5)2024 May 28.
Article in English | MEDLINE | ID: mdl-38546269

ABSTRACT

Epidemiologic studies in the general population show that the level of dietary salt intake is associated with increases in blood pressure (BP), cardiovascular events, and mortality. According to trial data, reducing salt intake lowers the incidence of these 3 outcomes. On the basis of this evidence, the World Health Organization and other bodies recommend restricting salt intake. The association of salt intake with BP and cardiovascular disease has also been seen in chronic kidney disease (CKD), and trials of salt reduction in CKD have shown benefit, reflected by reduced BP and a lower rate of cardiovascular events. However, these trials have typically used resource­intensive approaches to dietary salt reduction that are not suitable for routine clinical care, and salt intake typically remains high in people with CKD. The OxSalt care bundle is a low­cost intervention that was demonstrated in the OxCKD1 trial to help people with CKD lower their salt intake, and could be applied in routine clinical practice.


Subject(s)
Renal Insufficiency, Chronic , Sodium Chloride, Dietary , Humans , Renal Insufficiency, Chronic/diet therapy , Sodium Chloride, Dietary/adverse effects , Sodium Chloride, Dietary/administration & dosage , Hypertension/diet therapy , Diet, Sodium-Restricted , Cardiovascular Diseases/prevention & control , Cardiovascular Diseases/etiology , Blood Pressure/drug effects , Female , Male
13.
Blood Press Monit ; 29(3): 119-126, 2024 Jun 01.
Article in English | MEDLINE | ID: mdl-38299988

ABSTRACT

We investigated whether changes in salt reduction readiness are associated with changes in estimated daily salt intake and blood pressure (BP). We divided 86 hypertensive patients into groups with high and low readiness for salt-reducing behavior [an up (UP) and a down (DN) groups, respectively] based on the transtheoretical model (TTM) over a 12-month observation period. We then investigated the relationships between changes in the TTM stage and changes in daily salt intake and BP over 12 months. The patients in the UP group had significantly increased urine potassium concentrations (from 51.2 ±â€…23.3 mEq/L at baseline to 56.9 ±â€…25.5 mEq/L at 12 months; P  = 0.048) and significantly decreased estimated 24-h urinary salt excretion (from 9.7 ±â€…2.9 g/day at baseline to 8.4 ±â€…2.8 g/day at 12 months; P  = 0.045). In addition, they also had significantly lower changes in urine sodium concentration (-13.1 ±â€…46.1 vs. -6.6 ±â€…59.7 mEq/L; P  = 0.048), significantly increased changes in urine potassium concentration (5.7 ±â€…20.1 vs. -4.8 ±â€…28.6 mEq/L; P  = 0.030), and significantly decreased changes in estimated 24-h urinary salt excretion (-1.3 ±â€…2.6 vs. -0.1 ±â€…2.6 g/day; P  = 0.045) compared with patients in the DN group. However, their home BP did not improve over 12 months. The hypertensive patients who increased their readiness or maintained a high readiness for salt reduction over 12 months showed a significant increase in daily potassium intake and significant decrease in daily salt intake.


Subject(s)
Hypertension , Sodium Chloride, Dietary , Humans , Hypertension/physiopathology , Hypertension/urine , Male , Middle Aged , Female , Prospective Studies , Aged , Sodium Chloride, Dietary/administration & dosage , Adult , Blood Pressure
14.
Diabetes Obes Metab ; 26(6): 2119-2127, 2024 Jun.
Article in English | MEDLINE | ID: mdl-38409502

ABSTRACT

AIM: To explore the relationship between proinflammatory diet, habitual salt intake and the onset of type 2 diabetes. METHODS: This prospective study was conducted among 171 094 UK Biobank participants who completed at least one 24-h dietary questionnaire and were free of diabetes at baseline. Participants were followed up until 1 March 2023 for type 2 diabetes incidence, with diagnosis information obtained from linked medical records. An Energy-adjusted Diet Inflammatory Index (E-DII) was calculated based on 28 food parameters. Habitual salt intake was determined through the self-reported frequency of adding salt to foods. The associations between E-DII, habitual salt intake and type 2 diabetes incidence were tested by the Cox proportional hazard regression model. RESULTS: Over a median follow-up period of 13.5 years, 6216 cases of type 2 diabetes were documented. Compared with participants with a low E-DII (indicative of an anti-inflammatory diet), participants with a high E-DII (indicative of a proinflammatory diet) had an 18% heightened risk of developing type 2 diabetes. The association between E-DII and type 2 diabetes tends to be linear after adjustment for major confounders. Participants with a proinflammatory diet and always adding salt to foods had the highest risk of type 2 diabetes incidence (hazard ratio 1.60, 95% confidence interval 1.32-1.94). CONCLUSIONS: Our findings indicate that a proinflammatory diet and higher habitual salt intake were associated with an increased risk of type 2 diabetes. These results support the public health promotion of an anti-inflammatory diet and reducing salt intake to prevent the onset of type 2 diabetes.


Subject(s)
Diabetes Mellitus, Type 2 , Diet , Inflammation , Sodium Chloride, Dietary , Humans , Diabetes Mellitus, Type 2/epidemiology , Diabetes Mellitus, Type 2/etiology , Female , Male , United Kingdom/epidemiology , Prospective Studies , Middle Aged , Sodium Chloride, Dietary/adverse effects , Sodium Chloride, Dietary/administration & dosage , Aged , Inflammation/epidemiology , Diet/adverse effects , Diet/statistics & numerical data , Adult , Incidence , Feeding Behavior , Biological Specimen Banks , Risk Factors , Follow-Up Studies , Cohort Studies , Proportional Hazards Models , UK Biobank
15.
Eur J Clin Nutr ; 78(5): 401-406, 2024 May.
Article in English | MEDLINE | ID: mdl-38402353

ABSTRACT

BACKGROUND: Headache is one of the most common neurological symptoms. Headache disorders are associated with a high global burden of disease. Prior studies indicate that short-to-medium term sodium reduction reduces headache symptom. This study evaluated the effects of long-term reduced-sodium, added-potassium salt on headache frequency and severity in rural China. METHODS: The Salt substitute and stroke study (SSaSS) was an open-label cluster-randomised trial in rural China designed to evaluate the effect of salt substitution on mortality and cardiovascular events. Participants included adults with a history of prior stroke and those aged ≥60 years with uncontrolled high blood pressure (BP). Villages were randomly assigned in a 1:1 ratio either to intervention with salt substitute (75% sodium chloride and 25% potassium chloride by mass) or to control with continued use of regular salt (100% sodium chloride). In this pre-specified analysis, between-group differences in headache frequency and severity were evaluated. The study was registered with ClinicalTrials.gov (identifier number: NCT02092090). RESULTS: A total of 20,995 participants were included in the trial (mean age 64.3 years, 51% female, mean follow-up 4.7 years). At final follow-up at the end of the study, headache outcome data including frequency and severity of headaches was available for 16,486 (98%) of 16,823 living participants. Overall, 4454/16,486 (27%) individuals reported having headache: 27.4% in the intervention group (2301/8386) vs 26.6% in the control group (2153/8100) (RR 1.04, 95% CI: 0.93, 1.16, p = 0.48). There was no difference in headache severity between intervention and control groups (p = 0.90). CONCLUSION: Long term salt substitution did not reduce the frequency or severity of headaches in this population.


Subject(s)
Headache , Sodium Chloride, Dietary , Humans , Female , Male , Middle Aged , China/epidemiology , Sodium Chloride, Dietary/administration & dosage , Aged , Severity of Illness Index , Diet, Sodium-Restricted/methods
16.
Kidney Blood Press Res ; 49(1): 114-123, 2024.
Article in English | MEDLINE | ID: mdl-38246148

ABSTRACT

INTRODUCTION: A comprehensive pathophysiological mechanism to explain the relationship between high-salt intake and hypertension remains undefined. Evidence suggests that chloride, as the accompanying anion of sodium in dietary salt, is necessary to develop hypertension. We evaluated whether reducing dietary Cl- while keeping a standard Na+ intake modified blood pressure, cardiac hypertrophy, renal function, and vascular contractility after angiotensin II (AngII) infusion. METHODS: C56BL/6J mice fed with standard Cl- diet or a low-Cl- diet (equimolar substitution of Cl- by a mixture of Na+ salts, both diets with standard Na+ content) received AngII (infusion of 1.5 mg/kg/day) or vehicle for 14 days. We measured systolic blood pressure (SBP), glomerular filtration rate (GFR), natriuretic response to acute saline load, and contractility of aortic rings from mice infused with vehicle and AngII, in standard and low-Cl- diet. RESULTS: The mice fed the standard diet presented increased SBP and cardiac hypertrophy after AngII infusion. In contrast, low-Cl- diet prevented the increase of SBP and cardiac hypertrophy. AngII-infused mice fed a standard diet presented hampered natriuretic response to saline load, meanwhile the low-Cl- diet preserved natriuretic response in AngII-infused mice, without change in GFR. Aortic rings from mice fed with standard diet or low-Cl- diet and infused with AngII presented a similar contractile response. CONCLUSION: We conclude that the reduction in dietary Cl- as the accompanying anion of sodium in salt is protective from AngII pro-hypertensive actions due to a beneficial effect on kidney function and preserved natriuresis.


Subject(s)
Angiotensin II , Blood Pressure , Hypertension , Kidney , Animals , Mice , Angiotensin II/pharmacology , Blood Pressure/drug effects , Cardiomegaly/prevention & control , Cardiomegaly/chemically induced , Chlorides/administration & dosage , Chlorides/pharmacology , Glomerular Filtration Rate/drug effects , Hypertension/chemically induced , Hypertension/prevention & control , Kidney/drug effects , Mice, Inbred C57BL , Sodium Chloride, Dietary/adverse effects , Sodium Chloride, Dietary/administration & dosage
17.
Nutrients ; 15(13)2023 Jun 24.
Article in English | MEDLINE | ID: mdl-37447190

ABSTRACT

Salt reduction is a public health priority for the Japanese population. We focused on the effect of salt reduction by changing eating utensils to reduce salt consumption. As a test meal, we used ramen, which is commonly eaten by Japanese individuals and has a high salt content. In this randomized crossover study, we hypothesized that eating ramen with a perforated spoon would reduce the quantity of ramen soup and salt consumed compared to using a regular spoon without holes. Soup intake, after-meal fullness, and deliciousness were compared between eating with chopsticks and a regular spoon, and with chopsticks and a perforated spoon. In total, 36 male university students (mean age, 20.7 [standard deviation, 1.8] years) were included in the analyses. The median salt intake (25th and 75th percentiles) was significantly lower with perforated spoons (1.8 [1.5, 4.3] g) than with regular spoons (2.4 [1.8, 4.8] g; p = 0.019). There were no significant differences in after-meal fullness or deliciousness for both spoon conditions (p > 0.05). For young men, the soup intake when eating ramen with a perforated spoon was lower than that with a regular spoon; this suggests a reduction in salt intake.


Subject(s)
Cooking and Eating Utensils , Sodium Chloride, Dietary , Adult , Humans , Male , Young Adult , Cross-Over Studies , East Asian People , Sodium Chloride, Dietary/administration & dosage , Students , Universities
18.
BMJ Open ; 12(10): e056725, 2022 10 12.
Article in English | MEDLINE | ID: mdl-36223966

ABSTRACT

OBJECTIVE: This study examines the impact of a salt reduction campaign on knowledge, attitudes, intentions, behaviours and barriers to behaviour change relating to salt consumption in two provinces of China. METHODS: In 2019, the 'Love with Less Salt' campaign ran on China Central Television and on local television channels in Shandong and Anhui provinces. Data for this study come from two representative household surveys conducted among a sample of adults aged 25-65 years in Shandong and Anhui provinces: precampaign (n=2000) and postcampaign (n=2015). Logistic regression was performed to estimate the effects of the campaign on knowledge, attitudes, intentions, behaviours and barriers to behaviour change. RESULTS: Overall, 13% of postcampaign respondents recalled seeing the campaign, and reactions towards the campaign were positive. Postcampaign respondents were more likely to plan to reduce their purchase of foods high in salt than precampaign respondents (OR=1.45, p=<0.05). Campaign-aware respondents were significantly more likely than campaign-unaware respondents to report higher levels of knowledge, attitudes and behaviours regarding salt reduction. CONCLUSIONS: Findings reveal that salt reduction mass media campaigns can be an effective public health tool to support efforts to reduce salt consumption in China. Continued and sustained mass media investments are likely to be effective in addressing high salt consumption nationwide.


Subject(s)
Health Promotion , Sodium Chloride, Dietary , Adult , China , Health Knowledge, Attitudes, Practice , Humans , Mass Media , Sodium , Sodium Chloride, Dietary/administration & dosage
20.
Nutrients ; 14(2)2022 Jan 07.
Article in English | MEDLINE | ID: mdl-35057434

ABSTRACT

High salt intake ranks among the most important risk factors for noncommunicable diseases. Western diets, which are typically high in salt, are associated with a high prevalence of obesity. High salt is thought to be a potential risk factor for obesity independent of energy intake, although the underlying mechanisms are insufficiently understood. A high salt diet could influence energy expenditure (EE), specifically diet-induced thermogenesis (DIT), which accounts for about 10% of total EE. We aimed to investigate the influence of high salt on DIT. In a randomized, double-blind, placebo-controlled, parallel-group study, 40 healthy subjects received either 6 g/d salt (NaCl) or placebo in capsules over 2 weeks. Before and after the intervention, resting EE, DIT, body composition, food intake, 24 h urine analysis, and blood pressure were obtained. EE was measured by indirect calorimetry after a 12 h overnight fast and a standardized 440 kcal meal. Thirty-eight subjects completed the study. Salt intake from foods was 6 g/d in both groups, resulting in a total salt intake of 12 g/d in the salt group and 6 g/d in the placebo group. Urine sodium increased by 2.29 g/d (p < 0.0001) in the salt group, indicating overall compliance. The change in DIT differed significantly between groups (placebo vs. salt, p = 0.023). DIT decreased by 1.3% in the salt group (p = 0.048), but increased by 0.6% in the placebo group (NS). Substrate oxidation indicated by respiratory exchange ratio, body composition, resting blood pressure, fluid intake, hydration, and urine volume did not change significantly in either group. A moderate short-term increase in salt intake decreased DIT after a standardized meal. This effect could at least partially contribute to the observed weight gain in populations consuming a Western diet high in salt.


Subject(s)
Diet , Obesity/etiology , Sodium Chloride, Dietary/administration & dosage , Thermogenesis/drug effects , Adult , Blood Pressure , Body Composition , Calorimetry, Indirect , Double-Blind Method , Energy Metabolism/physiology , Female , Healthy Volunteers , Humans , Male , Placebos/administration & dosage , Placebos/pharmacology , Risk Factors , Sodium/urine , Sodium Chloride, Dietary/pharmacology , Thermogenesis/physiology
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