Sodium Intake and Cardiovascular Disease

Abstract

Sodium consumption is a target for prevention of cardiovascular disease (CVD). The relationship between sodium intake and blood pressure (BP) is well-established, but the relationship with CVD is less clear. This review focuses on studies investigating the association between sodium intake and CVD within five principal subgroups: age, underlying BP, gender, body size, and ethnicity. We conclude that sodium reduction results in decreased CVD risk in the general population, and some susceptible subgroups may especially benefit from preventive efforts. Older individuals, those with underlying elevated BP, and those with increased body size may benefit most, but men and women of all ages, ethnicities, and normotensives also experience reduced CVD risk in relation to lowered sodium intake. Public health policy to reduce sodium intake in the United States would have significant cost-savings, far greater than the cost of intervention, and would also result in a significant gain in quality-adjusted life years.

Dietary salt restriction is beneficial to the management of autosomal dominant polycystic kidney disease

“…While the beneficial effects of a moderate reduction of intake of salt on blood pressure and cardiovascular and renal events in the general population are well documented, 12 the optimal level of salt intake in patients with CKD is controversial 6,7 with some, 13-15 but not all, 16 studies suggesting a U-shaped relationship between salt intake and cardiovascular and renal events risk. While dietary sodium restriction seems to potentiate the renoprotective effect of ACE inhibitors and ARBs in proteinuric renal diseases, 9,10 it is uncertain whether sodium restriction modifies the effect of these drugs on the progression of diseases such as ADPKD where proteinuria is typically low grade.…”

Cardiovascular Effects of Dietary Salt Intake in Aged Healthy Cats: A 2-Year Prospective Randomized, Blinded, and Controlled Study

“…Conversely, as recently shown by high quality evidence, a reduction in salt intake decreases BP in both hypertensive and normotensive individuals, and is associated with a reduced risk of stroke and fatal coronary heart disease [43]–[46]. Most international guidelines recommend therefore restricting salt intake in people [26], [27], [47], [48]. Several mechanisms by which high sodium intake diets can promote the development of hypertension have been reported, including changes in vascular reactivity, the renin-angiotensin-aldosterone system, and sympathetic reflexes [25], [49], [50], [51].…”

A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods

“…The Institute of Medicine recommends fiber intake to be 25-38 g/day. Therefore, in an effort to improve cardiovascular health, health and professional organizations recommend increased consumption of foods rich in ω-3 PUFAs and dietary fiber with a concurrent reduction of sodium intake (Morrison & Ness, 2011;Simopoulos, 2002). A new range of nutraceutical food products could be developed using a three-prong strategy to address the dietdriven CVD.…”