Dietary Sodium and Blood Pressure: How Low Should We Go?

Horn, Linda Van

doi:10.1016/j.pcad.2015.05.008

Cited by 24 publications

(12 citation statements)

References 41 publications

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“…The American Heart Association and American College of Cardiology recommend no more than 2•4 g Na per d (equal to 6 g salt per d) (128) . A further decrease to 1•5 g/d may be required for high-risk patients, for instance, for those at risk of stroke (129) . On the other hand, very intensive Na restriction is also not recommended because a low Na intake is associated with increased cardiovascular mortality, indicating that a U-shaped relationship may exist between Na intake and health outcomes (130) .…”

Section: Sodiummentioning

confidence: 99%

Dietary Approaches to Stop Hypertension (DASH): potential mechanisms of action against risk factors of the metabolic syndrome

Akhlaghi

2019

Nutr. Res. Rev.

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The metabolic syndrome is a cluster of disorders dominated by abdominal obesity, hypertriacylglycerolaemia, low HDL-cholesterol, high blood pressure and high fasting glucose. Diet modification is a safe and effective way to treat the metabolic syndrome. Dietary Approaches to Stop Hypertension (DASH) is a dietary pattern rich in fruits, vegetables and low-fat dairy products, and low in meats and sweets. DASH provides good amounts of fibre, K, Ca and Mg, and limited quantities of total fat, saturated fat, cholesterol and Na. Although DASH was initially designed for the prevention or control of hypertension, using a DASH diet has other metabolic benefits. In the present review, the effect of each dietary component of DASH on the risk factors of the metabolic syndrome is discussed. Due to limited fat and high fibre and Ca content, individuals on the DASH diet are less prone to overweight and obesity and possess lower concentrations of total and LDL-cholesterol although changes in TAG and HDL-cholesterol have been less significant and available evidence in this regard is still inconclusive. Moreover, high amounts of fruit and vegetables in DASH provide great quantities of K, Mg and fibre, all of which have been shown to reduce blood pressure. K, Mg, fibre and antioxidants have also been effective in correcting glucose and insulin abnormalities. Evidence is provided from cross-sectional investigations, cohort studies and randomised controlled trials, and, where available, from published meta-analyses. Mechanisms are described according to human studies and, in the case of a lack of evidence, from animal and cell culture investigations.

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Section: Sodiummentioning

confidence: 99%

Dietary Approaches to Stop Hypertension (DASH): potential mechanisms of action against risk factors of the metabolic syndrome

Akhlaghi

2019

Nutr. Res. Rev.

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“…A reduction in average salt intake from 8 g to 6 g per day is estimated to prevent over 8000 premature deaths each year and save the UK National Health Service (NHS) over £570 million annually [50]. A review by Van-Horn [51] concluded that recommendations to reduce sodium intakes to 2400 mg/d were beneficial. Thus, these traditional dishes, beverages and snacks would increase the low salt options for consumers, which could lead to reduction in overall daily salt intake.…”

Section: Resultsmentioning

confidence: 99%

Nutrient Composition of Popularly Consumed African and Caribbean Foods in The UK

Apekey

Copeman

Kime

et al. 2019

Foods

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(1) Background: Traditional foods are important in the diets of Black Africans and Caribbeans and, more widely, influence UK food culture. However, little is known about the nutritional status of these ethnic groups and the nutrient composition of their traditional foods. The aim was to identify and analyse African and Caribbean dishes, snacks and beverages popularly consumed in the UK for energy, macronutrients and micronutrients. (2) Methods: Various approaches including focus group discussions and 24-h dietary recalls were used to identify traditional dishes, snacks, and beverages. Defined criteria were used to prioritise and prepare 33 composite samples for nutrient analysis in a UK accredited laboratory. Quality assurance procedures and data verification were undertaken to ensure inclusion in the UK nutrient database. (3) Results: Energy content ranged from 60 kcal in Malta drink to 619 kcal in the shito sauce. Sucrose levels did not exceed the UK recommendation for adults and children. Most of the dishes contained negligible levels of trans fatty acid. The most abundant minerals were Na, K, Ca, Cu, Mn and Se whereas Mg, P, Fe and Zn were present in small amounts. (4) Conclusion: There was wide variation in the energy, macro- and micronutrients composition of the foods analysed.

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“…e sodium content of traditional substitute salt is high, usually around 70% [7,8], and some may be as low as 50% or even 25% [9,20]. Previous salt-restricted studies have also shown that, in the case of relatively high sodium intake, the lower the sodium intake, the lower the blood pressure [21][22][23]. As an objective standard for measuring sodium and potassium intake, the 24-hour urine test has been widely used in scientific research.…”

Section: Discussionmentioning

confidence: 99%

Preliminary Experiment on the Effect of 18% Substitute Salt on Home Blood Pressure Variability in Hypertensives

Rao

et al. 2021

International Journal of Hypertension

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At present, the effect of substitute salt in reducing sodium intake and blood pressure is relatively clear. The present study is a phase I clinical trial involving 43 hypertensives in which the effect of 18% sodium substitute salt on the home blood pressure variability (BPV) was observed for 8 weeks with weekly follow-up. Finally, 4 patients were lost, and 39 patients completed the intervention and were included in the analysis. Daily home blood pressure and weekly adverse events were collected. The systolic blood pressure (SBP) in the morning (−10.0 mmHg, 95% CI: −16.5 to −3.5, P = 0.003), SBP at night (−10.2 mmHg, 95% CI: −16.1 to −4.3, P = 0.001), and diastolic blood pressure (DBP) at night (−4.0 mmHg, 95% CI: −7.1 to −0.8, P = 0.014) decreased significantly. Also, there was no statistically significant change in morning (F = 1.137, P = 0.352) and night diastolic (F = 0.344, P = 0.481) BPV and morning systolic BPV (F = 0.663, P = 0.930) over time during the intervention period, except for that night systolic BPV had a downward trend (F = 2.778, P = 0.016) and had decreased 2.04 mmHg (95% CI: 0.84 to 3.23, P = 0.001) after intervention. The use of 18% of the substitute salt did not increase BPV during the intervention and even may decrease it, which indicates its control effects on blood pressure. This study is the first one to observe the effect of 18% sodium substitute salt on the home blood pressure variability, providing a basis for further experiments.

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Dietary Sodium and Blood Pressure: How Low Should We Go?

Cited by 24 publications

References 41 publications

Dietary Approaches to Stop Hypertension (DASH): potential mechanisms of action against risk factors of the metabolic syndrome

Dietary Approaches to Stop Hypertension (DASH): potential mechanisms of action against risk factors of the metabolic syndrome

Nutrient Composition of Popularly Consumed African and Caribbean Foods in The UK

Preliminary Experiment on the Effect of 18% Substitute Salt on Home Blood Pressure Variability in Hypertensives

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