Relationship between water and salt intake, osmolality, vasopressin, and aldosterone in the regulation of blood pressure

Armanini, Decio; Bordin, Luciana; Donà, Gabriella; Andrisani, Alessandra; Ambrosini, Guido; Sabbadin, Chiara

doi:10.1111/jch.13379

Cited by 8 publications

(7 citation statements)

References 17 publications

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“…Thus, as a result of the renal threshold and continuous SGLT action, overfeeding with sugar and hyperglycemia would induce a perpetual recycling process of glucose leading to an increase in total body glucose and to sodium retention. As pointed out in more detail elsewhere, the retention of sodium and glucose results in a state of hypervolemia that develops through induction of thirst and the action of vasopressin, and is reflected by blood pressure, copeptin, and NT-proBNP levels [ 10 , 23 ]. Within this context, it is noteworthy that NT-proBNP concentrations indeed dropped in patients with steep decreases in HbA1c values.…”

Section: Discussionmentioning

confidence: 99%

Diabetes Mellitus and Hypertension—A Case of Sugar and Salt?

Sondermann

Holecki

Kirsch

et al. 2020

IJMS

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The majority of patients with diabetes mellitus (DM) have hypertension (HTN). A specific mechanism for the development of HTN in DM has not been described. In the Zucker, Endothel, und Salz (sugar, endothelium, and salt) study (ZEuS), indices of glucose metabolism and of volume regulation are recorded. An analysis of these parameters shows that glucose concentrations interfere with plasma osmolality and that changes in glycemic control have a significant impact on fluid status and blood pressure. The results of this study are discussed against the background of the striking similarities between the regulation of sugar and salt blood concentrations, introducing the view that DM is probably a sodium-retention disorder that leads to a state of hypervolemia.

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Section: Discussionmentioning

confidence: 99%

Diabetes Mellitus and Hypertension—A Case of Sugar and Salt?

Sondermann

Holecki

Kirsch

et al. 2020

IJMS

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“…Deletion (D) in this gene is associated with adaptation of the cardiovascular system to stress loads and, at the same time, with an increased risk of arterial hypertension (He et al 2013). This gene is responsible for the water-salt balance in the body and the elimination of water from the body (Armanini et al, 2018).…”

Section: Methodsmentioning

confidence: 99%

Algorithms For Preventive Measures For Disease Prevention And Antioxidant Protection

Purtskhvanidze¹,

Orlovtseva²,

Tefikova³

et al. 2022

European Proceedings of Life Sciences

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The worsening, every year, the ecological situation in the world leads to the effect of various toxicants on a person, the formation of free radicals in his body and the development of diseases, including cancer. With their high chemical activity, free radicals form oxidative stress, which leads to intoxication, damage and cell death. One of the main tools in removing toxins from the body is not only enzymes of the cytochrome P450 family, but also the human antioxidant system. Various gene polymorphisms responsible for protecting the body from toxins can lead not only to a decrease in the production of enzymes that carry out the oxidative biotransformation of toxins, but also to a decrease in the protective function of antioxidant system. For 30 patients suffering from chronic and dangerous diseases, molecular genetic studies were carried out and gene polymorphisms responsible for antioxidant system. The genetic characteristics of the antioxidant status described in the article, a prophylactic doctor should recommend a detoxification program, individual nutrition, taking into account the necessary nutritional supplements.

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“…Plasma volume and sodium are also regulated by water intake. Excess of water can suppress renin, aldosterone, and ADH and decrease plasma and urinary osmolality due to volume dilution; however, in this case, the estimation of sodium excretion cannot be considered a marker of sodium intake …”

Section: Hormonal Regulation Of Volume and Electrolyte Balancementioning

confidence: 99%

“…Although actually consumers consider salt as a substance that improves taste and flavor, its preservative properties are still used. The consumption of high amounts of salt is popular in oriental countries, as, for example, in China and Japan, where salt is added to many aliments and is also involved in the related side effects …”

Section: Introductionmentioning

confidence: 99%