Effects of low sodium diet versus high sodium diet on blood pressure, renin, aldosterone, catecholamines, cholesterol, and triglyceride

Graudal, Niels; Hubeck-Graudal, Thorbjørn; Jürgens, Gesche

doi:10.1002/14651858.cd004022.pub3

Cited by 213 publications

(274 citation statements)

References 179 publications

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“…Studies which have examined changes in renin and aldosterone with modest sodium reduction (e.g. 40 mmol/day) show no change in aldosterone [27], and in the Graudal meta-analysis [28], the effects of sodium reduction on renin levels were halved after 2 weeks and then fell again over another 2 weeks running parallel with the falling blood pressure.…”

Section: Epidemiology Of Salt Intake (Or Excretion) and Cardiovasculamentioning

confidence: 99%

Salt Restriction in Diabetes

Clifton

Keogh

2015

Curr Diab Rep

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There are no long-term interventions examining the effects of salt reduction in people with diabetes, and these are urgently required. Sodium reduction is controversial as it appears that an intake below 2.5 g and above 6 g/day of salt is associated with increased cardiovascular disease risk. However, pre-existing illness leading to a lower salt intake may confound the findings. Only a few studies have prospectively collected data on the sodium intake and excretion of people with diabetes and examined hard end points. In addition, future studies need to collect more data on food intake as well as coexistent illnesses to address potential confounding. The World Health Organization recommends a reduction to less than 5 g/day salt in adults. Given that the available evidence suggests that the salt intake of people with type 2 diabetes is generally well above 6 g/day it seems reasonable to ensure individuals with diabetes have an intake below 6 g/day. However, such recommendations need to be individualized.

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Section: Epidemiology Of Salt Intake (Or Excretion) and Cardiovasculamentioning

confidence: 99%

Salt Restriction in Diabetes

Clifton

Keogh

2015

Curr Diab Rep

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“…No obstante, en muchos países el consumo habitual es de 9-12 g/día y, en México, es hasta de 11 g/día. La reducción del consumo a 5 g/día tiene un efecto reductor de la TAS (tensión arterial sistólica), moderado (1-2 mmHg) en individuos normotensos, y algo más pronunciado (4-5 mmHg) en hipertensos (Graudal et al, 2012;Pimenta et al, 2009). Además, se ha documentado que dicho efecto es mayor en personas de raza negra, en personas mayores o en aquellas con síndrome metabólico (He y MacGregor, 2003).…”

Section: El Consumo De Sal Y La Salud: Medidas Preventivasunclassified

“…Por tanto, estos autores sostienen que disminuir la IGS por debajo de 2.6 g/día tendría un efecto contrario al deseado, ya que aumentaría el riesgo cardiovascular, por lo que las actuales políticas de disminución de la ingesta no tendrían el resultado esperado. Este patrón de relación "en U" parece responder a los efectos secundarios de la reducción del sodio, los que suponen incrementos significativos en el plasma de: renina, aldosterona, adrenalina, noradrenalina, colesterol y triglicéridos (Graudal, Hubeck-Graudal y Jurgens 2012).…”

Section: El Consumo De Sal Y La Salud: Medidas Preventivasunclassified

Excessive consumption of salt and hypertension: Implications for public health / Consumo excesivo de sal e hipertensión arterial: Implicaciones para la salud pública

Argüelles

Núñez

Perillán

2018

Rev. Mex. Trast. Alim.

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Salt is necessary for the proper functioning of the organism, but the excessive use of it in feeding has increased the incidence of arterial hypertension (AHT), which constitutes the main risk factor of death in the world, and the second of disability due to heart disease and brain strokes. The aim of this work was to review, from a current perspective, the relationships between salt consumption (SCN) and public health, with emphasis on AHT, as well as in the existing policies aimed at reducing its overuse. Multiple studies indicate that the reduction of SCN is one of the most effective measures. However, the addition of salt during cooking is not the only problem, since the greatest amount of salt comes from precooked foods. Therefore, the fight against excessive SCN should be conceived as a permanent activity of medical services, with the constant support of public authorities, and collaboration of food industries by reducing or eliminating salt addition from prepared meals, following the scientific recommendations issued in recent years. Keywords: Salt consumption; Sodium intake; Hypertension; Cardiovascular diseases; Public health ResumenLa sal es necesaria para el buen funcionamiento del organismo, pero el aumento excesivo de su ingesta está produciendo incremento en la incidencia de hipertensión arterial (HTA), la que constituye el principal factor de riesgo de muerte en el mundo, y el segundo de discapacidad por enfermedad cardiaca y accidente cerebrovascular. El objetivo de este trabajo fue revisar, desde una perspectiva actual, las relaciones existentes entre el consumo de sal (CNS) y la salud pública, haciendo énfasis en la HTA, así como en las políticas existentes encaminadas a reducir su sobreuso. Múltiples estudios señalan que la reducción del CNS en la población es una de las medidas más eficaces. Sin embargo, la adición de sal durante el cocinado no es el único problema, ya que la mayor cantidad proviene de

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“…However, some individuals have a significant blood pressure response to moderate changes in sodium intake, known as salt sensitivity [23]. Low sodium intake may activate the reninangiotensin-aldosterone and sympathetic nervous systems and has adverse effects on the lipid profile [24]. However, most mechanistic studies of sodium reduction are small (n< 50) and had short durations of follow-up (median 28 days).…”

Section: Sodium Intake and Cardiovascular Diseasementioning

confidence: 99%

Dietary Sodium and Cardiovascular Disease

et al. 2015

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Although an essential nutrient, higher sodium intake is associated with increasing blood pressure (BP), forming the basis for current population-wide sodium restriction guidelines. While short-term clinical trials have achieved low intake (<2.0 g/day), this has not been reproduced in long-term trials (>6 months). Guidelines assume that low sodium intake will reduce BP and reduce cardiovascular disease (CVD), compared to moderate intake. However, current observational evidence suggests a J-shaped association between sodium intake and CVD; the lowest risks observed with 3-5 g/day but higher risk with <3 g/day. Importantly, these observational data also confirm the association between higher intake (>5 g/day) and increased risk of CVD. Although lower intake may reduce BP, this may be offset by marked increases in neurohormones and other adverse effects which may paradoxically be adverse. Large randomised clinical trials with sufficient follow-up are required to provide robust data on the long-term effects of sodium reduction on CVD incidence. Until such trials are completed, current evidence suggests that moderate sodium intake for the general population (3-5 g/day) is likely the optimum range for CVD prevention.

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Effects of low sodium diet versus high sodium diet on blood pressure, renin, aldosterone, catecholamines, cholesterol, and triglyceride

Cited by 213 publications

References 179 publications

Salt Restriction in Diabetes

Salt Restriction in Diabetes

Excessive consumption of salt and hypertension: Implications for public health / Consumo excesivo de sal e hipertensión arterial: Implicaciones para la salud pública

Dietary Sodium and Cardiovascular Disease

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