Relationship of sodium consumption with obesity in Korean adults based on Korea National Health and Nutrition Examination Survey 2010~2014

Cheon, Se Young; Wang, Hye Won; Lee, Hwa Jung; Hwang, Kyung Mi; Yoon, Hyunwoo; Kang, Yoon Jung

doi:10.4163/jnh.2017.50.1.64

Cited by 8 publications

(5 citation statements)

References 33 publications

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“…That could influence the patient’s salt intake habits. In Korea in 2014, the average sodium intake per capita was 3.9 g/d (salt equivalent 9.72 g/d) [36]. However, in our study, the average 24-h urinary sodium excretion was 3.1 g (133.2 mEq)/d, that is a much lower sodium intake amount.…”

Section: Discussioncontrasting

confidence: 64%

The salt-taste threshold in untreated hypertensive patients

Kim

Lee

2017

Clin Hypertens

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BackgroundThe salt-taste threshold can influence the salt appetite, and is thought to be another marker of sodium intake. Many studies have mentioned the relationship between the sodium intake and blood pressure (BP). The aim of this study was to evaluate the relationship between the salt-taste threshold and urinary sodium excretion in normotensive and hypertensive groups.MethodsWe analyzed 199 patients (mean age 52 years, male 47.3%) who underwent 24-h ambulatory BP monitoring (ABPM). Hypertension was diagnosed as an average daytime systolic BP of ≥135 mmHg or diastolic BP of ≥85 mmHg by the ABPM. We assessed the salt-taste threshold using graded saline solutions. The salt-taste threshold, 24-h urinary sodium and potassium excretion, and echocardiographic data were compared between the control and hypertensive groups.ResultsThe detection and recognition threshold of the salt taste did not significantly differ between the control and hypertensive groups. The 24-h urinary sodium excretion of hypertensive patients was significantly higher than that of the control group (140.9 ± 59.8 vs. 117.9 ± 57.2 mEq/day, respectively, p = 0.011). Also, the urinary sodium-potassium ratio was significantly higher in the hypertensive patients. There was no correlation between the salt-taste threshold and 24-h urinary sodium excretion.ConclusionsThe salt-taste threshold might not be related to the BP status as well as the 24-h urinary sodium excretion.

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Section: Discussioncontrasting

confidence: 64%

The salt-taste threshold in untreated hypertensive patients

Kim

Lee

2017

Clin Hypertens

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“…Recently, various studies have linked salt intake with risk factors for being overweight/obese 16 . A meta-analysis shows that high sodium intake contributes to increased triglycerides, hypocholesterolemia, HDL, risk of being overweight, waist circumference, body mass index, abdominal obesity, blood pressure, and body fat percentage 17 . Sodium intake can increase food's delicacy, increasing energy intake from fat and carbohydrates 18 .…”

Section: Resultsmentioning

confidence: 99%

Apakah Asupan Natrium Berlebih Merupakan Faktor Risiko Overweight?: Tinjauan Sistematis

Furqonia,

Farapti,

Notobroto

2023

AMNT

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Latar Belakang: Konsumsi garam dunia melebihi hingga 200% dari rekomendasi harian. Obesitas merupakan masalah kesehatan terbesar ketiga didunia. Berbagai penelitian mulai menggali mekanisme potensial hubungan antara asupan natrium dengan peningkatan berat badan, risiko kelebihan berat badan dan obesitas. Tujuan: Menganalisis hubungan antara asupan natrium dengan risiko kelebihan berat badan ditinjau dari status gizi, obesitas sentral dan komposisi tubuh pada populasi dewasa. Metode : Penelitian ini merupakan tinjauan sistematis. Proses pengumpulan data menggunakan database Pubmed dan Science Direct dengan kata kunci “obese” OR “overweight” OR “adiposity” AND “sodium” OR “salt intake” AND “adult”. Artikel dipilih melalui seleksi judul dan abstrak yang kemudian diseleksi kembali sesuai dengan kriteria inklusi dan eksklusi. Ulasan: Terdapat 11 literatur terkait status gizi, 10 literatur terkait obesitas sentral, 3 literatur terkait komposisi tubuh. Asupan natrium berhubungan dengan peningkatan berat badan dan risiko kelebihan berat badan peningkatan berat badan hingga 2,75 kg, peningkatan lingkar pinggang hingga 2,15 cm dan peningkatan massa lemak hingga 0,91 kg. Mekanisme potensial yang mendasari hubungan ini antara lain dimediasi dengan asupan energi, peningkatan volume ekstraseluler, peningkatan adipositas, dan perubahan leptin plasma. Kesimpulan: Terdapat hubungan konsumsi garam berlebih dengan peningkatan berat badan dan faktor risiko kelebihan berat badan dilihat dari status gizi, obesitas sentral dan komposisi tubuh pada populasi orang dewasa. Namun, mekanisme terjadinya hubungan tersebut masih perlu dipelajari lebih lanjut.

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“…Excessive sodium intake causes high blood pressure, stroke, myocardial infarction, and heart disease [ 1 2 3 ]. Moreover, it is a cause of metabolic syndrome and chronic diseases, such as diabetes, obesity, and cardiovascular diseases [ 4 5 6 7 8 ]. According to previous research, there is a correlation between sodium intake and the prevalence of metabolic syndrome [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Preference and perception of low-sodium burger

et al. 2022

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BACKGROUND/OBJECTIVES Various sodium reduction policies have been implemented. However, there are limitations in the aspect of actual field applicability and efficiency. For effective sodium reduction, cooperation with the field is required and consumer preference must be considered. Thus, this study aimed to develop a low-sodium burger considering field applicability and consumer preference. MATERIALS/METHODS Focus group interviews and in-depth interviews on the sodium reduction measures were conducted with nine professionals in related fields to discuss practical methods for sodium reduction from September 7 to 21, 2018. By reflecting the interview results, a burger using a low-sodium sauce was developed, and preference analysis for sodium in the burger sauces and finished products was performed. The consumer preference for low-sodium burgers was evaluated on 51 college students on November 12, 2018. RESULTS The results of the professional interview showed that it is desirable to practice sodium reduction gradually, and by reflecting this, the burger sauce was prepared by adjusting the ratio of refined salt to 15%, 30%, and 50%. The sodium content of the burger using low-sodium sauce was 399 mg/100 g in the control group, 362 mg/100 g in the H1 group, and 351.5 mg/100 g in the H2 group, showing a 9.3–11.9% decrease in sodium in the H1 and H2 groups. The preference evaluation on the low-sodium burgers showed a higher preference for burgers with 9.3–11.9% sodium reduction, which did not affect the overall taste. CONCLUSIONS This study examined the potential for sodium reduction in the franchise foodservice industry. An approximate 10% sodium reduction resulted in an increase in consumer preference without affecting the strength of the taste. Thus, if applied gradually, sodium reduction at practical levels could increase the consumer preference without changing the taste or quality and could be applied in the franchise foodservice industry.

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Relationship of sodium consumption with obesity in Korean adults based on Korea National Health and Nutrition Examination Survey 2010~2014

Cited by 8 publications

References 33 publications

The salt-taste threshold in untreated hypertensive patients

The salt-taste threshold in untreated hypertensive patients

Apakah Asupan Natrium Berlebih Merupakan Faktor Risiko Overweight?: Tinjauan Sistematis

Preference and perception of low-sodium burger

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