Salt and Hypertension: Is Salt Dietary Reduction Worth the Effort?

Frisoli, Tiberio; Schmieder, Roland E.; Grodzicki, Tomasz; Messerli, Franz H.

doi:10.1016/j.amjmed.2011.10.023

Cited by 166 publications

(143 citation statements)

References 43 publications

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“…Studies of younger populations also clearly show the negative effect of salt on blood pressure and the future negative effect of high salt intake at young ages 20,21 . Hypertension represents a major challenge in terms of public health, and several researchers and official organizations have stated that prevention strategies, detection, treatment, and control should be prioritized [22][23][24] , particularly among the younger population 8,25,26 .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of salt content in school meals

et al. 2015

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A B S T R A C T ObjectiveHigh blood pressure is a major rick factor for cardiovascular disease, and it is closely associated with salt intake. Schools are considered ideal environments to promote health and proper eating habits. Therefore the objective of this study was to evaluate the amount of salt in meals served in school canteens and consumers' perceptions about salt. MethodsMeals, including all the components (bread, soup, and main dish) were retrieved from school canteens. Salt was quantified by a portable salt meter. For food perception we constructed a questionnaire that was administered to high school students.

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Section: Introductionmentioning

confidence: 99%

Evaluation of salt content in school meals

et al. 2015

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“…Several studies conducted elsewhere have shown that approximately 80% of excess salt intake comes from salt added in the manufacturing processes of foods and not from salt added by the consumer when cooking 11,12,13 . Unlike countries where most salt intake comes from non-processed foods 14,15 , in these countries where most of the salt intake comes from processed foods, reformulation policies have been estimated to have a major health benefit at the population level and have also shown to be a cost-saving intervention 1,4,16,17,18 . In this article, the terms salt and sodium are used interchangeably.…”

Section: Introductionmentioning

confidence: 99%

“…Evidence shows that high dietary salt intake is a major risk factor for hypertension with a direct and progressive relationship between salt intake and hypertension 1,3 . It has also been estimated that reducing daily salt consumption from 10g to 6g reduces blood pressure and prevents coronary heart disease 2,3 .…”

Section: Introductionmentioning

confidence: 99%

“…Hypertension is a major cause of cardiovascular disease, including stroke and coronary heart disease 1,2 . Evidence shows that high dietary salt intake is a major risk factor for hypertension with a direct and progressive relationship between salt intake and hypertension 1,3 .…”

Section: Introductionmentioning

confidence: 99%

“…This qualitative study design aims to contribute to the body of literature and research into decisions in the public health sector regarding voluntary initiatives and PPPs in the prevention of non-communicable diseases, attempting to understand the policy process of PPPs from the stakeholders' perspectives. The specific objectives included: (1) …”

Section: Introductionmentioning

confidence: 99%

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Analysis of a voluntary initiative to reduce sodium in processed and ultra-processed food products in Argentina: the views of public and private sector representatives

Castronuovo¹,

Allemandi²,

Tiscornia³

et al. 2017

Cad. Saúde Pública

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The Less Salt, More Life program was the first voluntary salt reduction initiative in Argentina. This article analyzes the perspectives of the stakeholders involved in this voluntary agreement between the Ministry of Health and the food industry to gradually reduce sodium content in processed foods. This exploratory case study used a qualitative approach including 29 in-depth interviews with stakeholders from the public and private sectors and identified the role of the different stakeholders and their perceptions regarding the challenges encountered in the policy process that contribute to the debate on public-private partnerships in health policies. The article also discusses the initiative’s main challenges and controversies.

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The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation

Zonoubi

Goli

2020

Food Science & Nutrition

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The effect of complete substitution of NaCl with KCl, MgCl2, and CaCl2 in brine used for the ripening stage in Na‐free ultrafiltration (UF) Feta cheese making investigated. The chemical, microbial, textural, colorimetric, and sensory evaluation did at the end of the 60‐day ripening period. As the ripening period of the cheese increased, the amount of acidity and total solid significantly increased while pH and moisture significantly decreased. All chloride salts exerted a significant antimicrobial effect on the fermentation growth cycle; particularly, CaCl2 showed a similar effect to NaCl, while KCl and MgCl2 were progressively less inhibitory. The highest hardness and syneresis on the first day seen in the samples containing sodium chloride and the lowest hardness and syneresis on the sixty day recognized in the samples containing magnesium chloride. There was no significant difference in whiteness index for monovalent salts in the first and sixtieth days of storage, and of course, this difference was not significant between divalent salts. There was no significant difference in overall acceptance score between sodium and potassium brine, although these two treatments had a significant difference compared with the others. There was no significant difference in the overall acceptance of cheeses stored in calcium and magnesium brine.

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Salt and Hypertension: Is Salt Dietary Reduction Worth the Effort?

Cited by 166 publications

References 43 publications

Evaluation of salt content in school meals

Evaluation of salt content in school meals

Analysis of a voluntary initiative to reduce sodium in processed and ultra-processed food products in Argentina: the views of public and private sector representatives

The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation

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