Sodium and potassium intakes and excretions of normal men consuming sodium chloride or a 1:1 mixture of sodium and potassium chlorides

Mickelsen, Olaf; Makdani, D; Gill, J. L.; Frank, Robert

doi:10.1093/ajcn/30.12.2033

Cited by 76 publications

(36 citation statements)

References 7 publications

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“…41,42 Moreover, it is comparable to the increase in UCa seen in intervention studies in which individuals' dietary sodium intake is altered. 19,20,41 As UNa reflects sodium intake when subjects are in balance, 43 these intervention studies suggest that differences in sodium intake are the likely cause of the association between UNa and UCa.…”

Section: Discussionmentioning

confidence: 97%

Urinary calcium excretion, sodium intake and blood pressure in a multi-ethnic population: results of the Wandsworth Heart and Stroke Study

et al. 2001

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Background: Hypertension is associated with increased urinary calcium excretion (UCa). A high sodium intake increases both UCa and blood pressure (BP). However, it is not clear whether these effects are modified by gender or ethnic origin. Objectives: To examine the relationships between BP, urinary sodium (UNa), gender and ethnic origin with both daily and fasting UCa in a population-based study. Design and Methods: Out of 1577 individuals taking part in a cross-sectional survey, 743 were considered for the present analysis (407 women, 336 men) as they were all untreated, had provided a complete 24-h urine collection, and had all measurements of anthropometry, BP, UNa and UCa. They were 277 whites, 227 of black African origin and 239 South Asians. Comparisons were also carried out in the 690 participants who also provided 3-h fasting urine collections. Results: After adjustment for confounders including age, and gender, 24-h UCa was significantly and independently associated with ethnic origin, BP and UNa. Mean 24-h UCa was 4.62 (s.e. 0.11) mmol/d in whites,

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Section: Discussionmentioning

confidence: 97%

Urinary calcium excretion, sodium intake and blood pressure in a multi-ethnic population: results of the Wandsworth Heart and Stroke Study

et al. 2001

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“…3 It is likely, therefore, that for some number of days greater than 3 and less than 28, measurement of sodium intake from analysis of food portions would provide valid estimates of urinary excretion of sodium in individuals.…”

Section: Discussionmentioning

confidence: 99%

“…In another study, when intake and urinary excretion of sodium were averaged over a period of 28 days, they were almost identical in 10 young men with relatively low sodium intake, and were highly correlated in 10 young men with moderate sodium intake. 3 Other studies have reported wide fluctuations in 24-hour urinary sodium excretion in subjects on constant sodium intakes. 4 -5 Several factors have been identified that influence this variability: oscillation of balance for water and electrolytes, 8 level of sodium intake, 5 level of potassium intake, 1 degree of hydration, 7 and the delay in equilibration following a change in intake.…”

mentioning

confidence: 96%

Comparison of sodium and potassium intake with excretion.

Schachter¹,

Harper²,

Radin³

et al. 1980

Hypertension

100

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SUMMARY Nine weU-motirated adults, knowledgeable about nutrition, kept food records, sared food portions equal to what had been eaten, and collected 24-hour urine samples for 3 consecutive days. Estimates of sodium and potassium intake were calculated from food table analyses of written food records and from flame photometric analyses of food portions. For each subject the mean of the estimates for each of the 3 days was compared with the mean of urine analyses for sodium and potassium for each of the 3 days. For the group of nine subjects, the average estimate of sodium intake from analyses of food records was 11% lower than the average estimate of urinary sodium excretion; the average estimate of sodium intake from analysis of food portions was 2% higher than urinary sodium excretion. For individuals, there were large differences between estimates of intake and measurement of sodium excretion. For the group of nine subjects, the average estimate of potassium intake from analysis of food records was less than 1% lower than the average estimate of potassium urinary excretion; the average estimate of potassium intake from analysis of food portions was 13% higher than potassium urinary excretion. For individuals, as with sodium, there were large differences between estimates of intake and measurement of potassium excretion. (Hypertension 2: 695-699, 1980) KEY WORDS * sodium • potassium • urinary excretion measurements T HE PURPOSE of this study was to determine whether in free living adults measurement of sodium and potassium from food ingested yields a valid estimate of sodium and potassium excreted in the urine. This is of interest because 24-hour urinary excretion, which is believed to provide the best estimate of sodium intake, cannot be measured in free living infants and is difficult to measure in free living adults. In a prior study of 6-month-old infants, sodium intake was assessed from food records, and a positive association was found between sodium intake and systolic blood pressure.1 When the infants were reexamined at 15 months of age, the association between sodium intake and systolic pressure was no longer present. We wondered whether the more complex food intakes of 15-month-old infants rendered the assessment of sodium intake from food records invalid.

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“…KCl has physicochemical properties closely resembling NaCl, but some consumers might experience an unpleasant aftertaste. However, it was reported (Mickelsen et al, 1977) that a mixture containing equal amounts of NaCl and KCl tasted similar to that of pure NaCl.…”

Section: Introductionmentioning

confidence: 97%

Sensory, Physicochemical and Microbiological Characteristics of Venison Jerky Cured with NaCl and KCl

Tangkham¹,

LeMieux²

2016

JFR

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Traditionally, jerky is produced from sliced whole muscle marinated in a high sodium chloride (NaCl) concentration and dried. Because a high salt diet has been linked to hypertension, salt substitutes are often recommended as a healthier alternative. However, potassium chloride (KCl), a popular salt substitute may impart an undesired bitterness and metallic aftertaste. The objective of this study was to evaluate specific attributes of venison jerky prepared in three different (NaCl/KCl) salt solutions. Through sensory testing, each preparation was evaluated for consumer product acceptance and purchase intent. Additionally, the venison jerky was assayed for physicochemical characteristics and microbial counts. Using a 9-point hedonic scale, sixty-eight consumers evaluated the jerky for acceptability of flavor, texture, taste, saltiness, bitterness and overall liking. Physicochemical characteristics were evaluated for moisture content, pH, color and TBAR. Jerky was assayed for microbial counts via aerobic plate count, Escherichia coli, Staphylococcus aureus and Campylobacter spp. Results show that jerky prepared with 100% KCl received the most desirable score (8.75), compared to jerky prepared with 100% NaCl (6.28), and jerky prepared with 50% NaCl + 50% KCl (6.13). Acceptability and purchase intent questionnaires indicate jerky prepared with 100% KCl ranked the highest at 86.8% and 70.6%, respectively. Jerky prepared with 100% KCl had the lowest moisture content, TBAR, and a* values (P<0.05). No E. coli, S. aureus and Campylobacter spp. were detected over the 28 day period. Our study suggests that jerky prepared with KCl represents a low sodium alternative to traditional jerky.

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Sodium and potassium intakes and excretions of normal men consuming sodium chloride or a 1:1 mixture of sodium and potassium chlorides

Cited by 76 publications

References 7 publications

Urinary calcium excretion, sodium intake and blood pressure in a multi-ethnic population: results of the Wandsworth Heart and Stroke Study

Urinary calcium excretion, sodium intake and blood pressure in a multi-ethnic population: results of the Wandsworth Heart and Stroke Study

Comparison of sodium and potassium intake with excretion.

Sensory, Physicochemical and Microbiological Characteristics of Venison Jerky Cured with NaCl and KCl

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