Sodium Intake and Cardiovascular Health

O’Donnell, Martin J.; Mente, Andrew; Yusuf, Salim

doi:10.1161/circresaha.116.303771

Cited by 173 publications

(130 citation statements)

References 63 publications

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“…However, non-caloric soft drink is high in sodium, which is demonstrated in the present study by a 12% increase in total sodium intake only by the non-caloric soft drink group. High sodium intake is associated with high blood pressure and cardiovascular disease [31]. Even if non-caloric soft drinks do not contain sucrose and their association with obesity is questioned, it is suggested that its consumption be avoided due to the amount of sodium they provide.…”

Section: Discussionmentioning

confidence: 99%

Consumo de refrigerante reduz a ingestão de alimentos em ratos Wistar

Cony

Goularte

Souza

et al. 2016

Sci Med

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Aims:To evaluate the effect of caloric and non-caloric soft drink intake on food consumption, body weight and composition, and metabolic parameters in rats. Methods: Controlled experimental study in which 30 male Wistar rats were divided into three groups and given food and beverage ad libitum during 17 weeks. The groups were as follows, according to the offered food: Control group -standard chow and water; Caloric soft drink group -standard chow, caloric soft drink, and water; and Non-caloric soft drink group -standard chow, non-caloric soft drink, and water. Results: There was no statistical difference in total energy intake, body weight, and fat deposition between groups. However, the chow energy intake was 45% lower in the caloric soft drink group compared to the control and non-caloric soft drink groups (198.7±0.7 kJ vs. 349.4±2.0 and 373.0±1.3 kJ, respectively), with 46% of the energy provided by the soft drink. The caloric soft drink group consumed 22% more carbohydrate, especially sucrose, compared to the control group (p<0.05). Macronutrient intake was not different between the control and non-caloric soft drink groups, but the caloric soft drink group consumed less protein and lipids when compared to the other groups (3.5±1.0 g of protein vs. 6.2±0.1 and 6.7±0.1 g, respectively; 0.7±0.01 g of lipids vs. 1.3±0.02 g and 1.4±0.02 g, respectively). Consumption of non-caloric soft drinks increased total sodium intake and consumption of both soft drinks decreased water intake. Although body weight varied during the experiment, there was no significant difference between groups at the end of the experiment, and no difference in fat deposition, fasting glucose, insulin and leptin, insulin resistance index, and lipid profile. Conclusions: The consumption of both types of soft drinks did not affect energy intake, body weight and composition, or metabolic parameters; however, it increased fluid intake and decreased water ingestion. Caloric soft drink intake influenced the amount and the quality of solid food consumed, compromising diet quality.KEY WORDS: soft drinks; food consumption; macronutrients. RESUMOObjetivos: Avaliar o efeito do consumo de refrigerante calórico e não calórico sobre a ingestão alimentar, composição corporal, massa corporal e parâmetros metabólicos em ratos. Métodos: Estudo experimental com grupo controle. Trinta ratos Wistar machos foram divididos em três grupos e receberam alimentos e bebidas ad libitum. Os grupos foram os seguintes, conforme o alimento oferecido: Grupo controle -ração padrão e água; Grupo refrigerante calórico -ração padrão, refrigerante calórico e água; e Grupo refrigerante não calórico -ração padrão, refrigerante não calórico e água. Resultados: Não houve diferença estatística na ingestão total de energia, peso corporal e depósito adiposo entre os grupos. Entretanto, a ingestão de energia da ração foi 45% menor no Grupo refrigerante calórico comparado ao Grupo controle e ao Grupo refrigerante não calórico (198,7±0,7 kJ vs. 349,4±2,0 kJ e 373,0±1,3 kJ, respecti...

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Section: Discussionmentioning

confidence: 99%

Consumo de refrigerante reduz a ingestão de alimentos em ratos Wistar

Cony

Goularte

Souza

et al. 2016

Sci Med

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“…However, in some individuals, moderate changes (1-2 g/day) in sodium intake can exert a substantial effect on BP, a concept called salt sensitivity. A physiological consequence of low sodium intake is activation of the renin-angiotensinaldosterone system (RAAS) and catecholamine (O'Donnell, Mente, & Yusuf, 2015) Grades of hypertension Subjects in the control group (66.7%) had grade 1 hypertension with SBP mean of 156.72±10.25 and 156.22±10.70 in the intervention group with the same percentage. This study did not directly examine the awareness of subjects to hypertension, but this condition may explain the lack of awareness of subjects to an increased in BP.…”

Section: Habits Of the Subjectsmentioning

confidence: 99%

Negative Air Pressure on Wet Cupping in Decreasing Blood Pressures in Hypertensive Patients

Darmawan

Fatmasari

Pujiastuti

2018

Nurs. Med. J. Nursing

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Background: Wet cupping, furthermore mentioned cupping, decreases blood pressures through the level of negative air pressures added by hydrostatics filtration pressure to reinforce the power of fluids filtration in capillaries. However, an appropriate negative air pressure to decrease blood pressure remains an uncertainty. Purpose:This study aimed to analyze negative air pressure differences on cupping in decreasing blood pressures in hypertensive patients. Methods: This is a quasi-experimental design conducted in three Community Health Centers in Langsa City, Aceh, Indonesia. The samples were 36 hypertensive males with age from 45 to 55, who were randomly stratified into two groups with cupping pressures 400 mbar (n=18) as the control group; and 540 mbar (n=18) as the intervention group. The cupping session was performed to each group on T1 (alkahil) point and in the middle line of both shoulders blade points. The systolic blood pressure (SBP) and diastolic blood pressures (DBP) were measured by validated automatic sphygmomanometer. The follow-up periods were one week and two weeks. The data were then analyzed by repeated measures ANOVA. Results: Cupping pressure of 400 mbar decreased the mean of SBP and DPB with a pvalue of 0.450 and 0.026, respectively after two weeks of intervention. Meanwhile, cupping pressure of 540 mbar decreased the mean of SBP and DBP with a p-value of 0.006 and 0.057, respectively. Tests of within-subjects resulted in the p-value of 0.250 (SBP) and 0.176 (DBP) after two weeks of intervention. There were no significant differences in SBP and DBP between the intervention group and the control group. Conclusion: The cupping pressure between 400 mbar and 540 mbar could reduce blood pressure; however, the cupping pressure of 540 mbar yielded greater effect in decreasing blood pressure than the 400 mbar. Negative air vacuum pressure loads on cupping to decrease blood pressure should be considered between 400 to 540 mbar, and further studies are needed.

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“…In their meta-analysis, Micha et al stated that processed meats contain about 400 % more sodium and 50 % more nitrates per g (47) , although this depends strongly on the type of meat and the methods used (49) . A high salt intake is thought to be associated with hypertension and, consequently, an increased risk of CVD (50,51) , although it is currently still unclear which amounts of salt intake do affect blood pressure and whether only certain subgroups of the population would particularly benefit from decreasing their salt intake (52) . Processed meats such as sausages, salami and bacon have a higher content of SFA and cholesterol than fresh red meat; the latter is often consumed after removing the visible fat tissue, whereas the proportion of fat in sausages often reaches 50 % of weight or even more.…”

Section: Cvdmentioning

confidence: 99%

Processed meat: the real villain?

Rohrmann

Linseisen

2015

Proc. Nutr. Soc.

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Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.

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Sodium Intake and Cardiovascular Health

Cited by 173 publications

References 63 publications

Consumo de refrigerante reduz a ingestão de alimentos em ratos Wistar

Consumo de refrigerante reduz a ingestão de alimentos em ratos Wistar

Negative Air Pressure on Wet Cupping in Decreasing Blood Pressures in Hypertensive Patients

Processed meat: the real villain?

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