The impact of low-salt bread as a simple diet on hypertensive patients with cardiovascular comorbidities.

OBJECTIVES: During recent years, hypertension and related cardiovascular complications have become the leading health challenges of this century. Non-pharmacologic strategies, emphasizing mainly salt restriction and physical activity, are recommended for all patients with hypertension. Our objective was to assess the impact of low salt white bread intake, widely consumed in Western Algeria, on blood pressure values in hypertensive patients with and without comorbidities. MATERIALS AND METHODS: 134 hypertensive patients (male = 78, female = 56) were included. The study population was divided into two groups according to their choice of following a low salt white bread diet or not. Their dietary salt intake and physical activity were surveyed along with their blood pressure measurements and associated comorbidities. Other clinical and anthropometric data were collected. RESULTS: Patients following low salt bread diet showed decreased systolic and diastolic blood pressure values (119.07/74.63 mmHg) compared to the second group (131.92/79.81) (p < 0.01). These results were observed specifically in patients with adjacent cardiovascular diseases who seem to be less compliant to the diet (41.1% of the whole population, p < 0.05) and show significant increased blood pressure (135.75/81.53 mmHg) compared to compliant patients (116.66/75.33 mmHg) (p < 0.01). CONCLUSION: The study highlights the impact of low salt bread diet on the treatment of hypertension with and without comorbidities.

CD36 and GPR120 Methylation Associates with Orosensory Detection Thresholds for Fat and Bitter in Algerian Young Obese Children.

BACKGROUND: The spontaneous preference for dietary fat is regulated by two lingual lipid sensors (CD36 and GPR120) in humans and rodents. Our objective was to investigate whether obesity in children is associated with methylation of lipid sensor genes, and whether this alteration was implicated in altered gustatory perception of fat and bitter and increased preference of palatable foods. METHODS: School children were recruited and classified according to their body mass index (BMI) z-score into two groups: obese and lean children. The detection of orosensory perception for oleic acid and 6-n-propylthiouracil was assessed by using a 3-alternative forced-choice test. After blood DNA extraction, methylation patterns were investigated by methylation-specific PCR. The children were also subjected to a food habit questionnaire. RESULTS: Obese children showed higher lipid and bitter detection thresholds than lean children. Besides, more obese children presented higher methylation level of the CpG sites than lean participants. Interestingly, CD36 and GPR120 gene methylation was associated with high lipid detection thresholds in obese participants. The obese participants preferred highly palatable fat-rich food items, associated with CD36 and GPR120 gene methylation. CONCLUSION: Epigenetic changes in CD36 and GPR120 genes might contribute to low orosensory perception of fat and bitter taste, and might be, consequently, critically involved in obesity in children.