Low potassium and high sodium intakes: a double health threat to Cape Verdeans

Alves, Daniela; Santos, Zélia; Amado, Miguel P.; Craveiro, Isabel; Delgado, António Pedro; Correia, Ana D.; Gonçalves, Luzia

doi:10.1186/s12889-018-5911-x

Cited by 6 publications

(4 citation statements)

References 62 publications

(62 reference statements)

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“…This review showed that sodium intake and excretion were generally higher in men than in women 29,31,34,35,59 . This difference may be due, at least in part, to sex differences in energy intake 63 .…”

Section: Discussionmentioning

confidence: 95%

Monitoring and implementation of salt reduction initiatives in Africa: A systematic review

Tekle

Santos

Trieu

et al. 2020

J of Clinical Hypertension

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This systematic review aims to document salt consumption patterns and the implementation status and potential impact of salt reduction initiatives in Africa, from studies published between January 2009 and November 2019. Studies were sourced using MEDLINE, Embase, Cochrane Library electronic databases, and gray literature. Of the 887 records retrieved, 38 studies conducted in 18 African countries were included. Twelve studies measured population salt intake, 11 examined salt level in foods, 11 assessed consumer knowledge, attitudes, and behaviors, 1 study evaluated a behavior change intervention, and 3 studies modeled potential health gains and cost savings of salt reduction interventions. The population salt intake studies determined by 24‐hour urine collections showed that the mean (SD) salt intake in African adults ranged from 6.8 (2.2) g to 11.3 (5.4) g/d. Salt levels in foods were generally high, and consumer knowledge was fairly high but did not seem to translate into salt lowering behaviors. Modeling studies showed that interventions for reducing dietary sodium would generate large health gains and cost savings for the health system. Despite this evidence, adoption of population salt reduction strategies in Africa has been slow, and dietary consumption of sodium remains high. Only South Africa adopted legislation in 2016 to reduce population salt intake, but success of this intervention has not yet been fully evaluated. Thus, rigorous evaluation of the salt reduction legislation in South Africa and initiation of salt reduction programs in other African countries will be vital to achieving the targeted 30% reduction in salt intake by 2025.

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Section: Discussionmentioning

confidence: 95%

Monitoring and implementation of salt reduction initiatives in Africa: A systematic review

Tekle

Santos

Trieu

et al. 2020

J of Clinical Hypertension

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show abstract

“…While African regions in general are reported to have lower sodium intake compared to other world regions, the average amount consumed across all African regions is above the WHO recommended intake guidelines (1,3). Where studies have assessed intake in specific African countries, the reported salt intake is more comparable or above to the mean global intake level of 9-10 g/day (4)(5)(6)(7)(8)(9). Furthermore, sodium intake is likely to rise in African populations in the future (similar to other developing countries) as dietary patterns transition to a higher proportion of processed and convenience foods (10,11).…”

Section: Dietary Sodium Intake and Bouillon In Sub-saharan Africa Afr...mentioning

confidence: 92%

Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa

et al. 2022

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Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a vehicle for fortification to overcome micronutrient deficiencies in Sub-saharan Africa. However, bouillon has a high sodium content (and in addition with other foods) contributes to dietary sodium intake above recommended guidelines. High dietary sodium intake is a key risk factor for hypertension and cardiovascular disease (CVD). Africa has the highest rates of hypertension and CVD globally with nearly half the adult population above 25 years affected. This review presents current state of research on sodium reduction strategies in bouillon. The key challenge is to reduce sodium levels while maintaining optimal flavor at the lowest possible production cost to ensure bouillon continues to be affordable in Sub-saharan Africa. To produce lower sodium bouillon with acceptable flavor at low cost will likely involve multiple sodium reduction strategies; direct reduction in sodium, sodium replacement and saltiness boosting flavor technologies. Efforts to reduce the sodium content of bouillon in Sub-saharan Africa is a worthwhile strategy to: (i) lower the overall sodium consumption across the population, and (ii) deliver population-wide health benefits in a region with high rates of hypertension and CVD.

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“…Ingestion of a certain amount of dietary fiber apart from alleviating constipation also reduces hunger, thereby reducing total energy intake and preventing weight gain [40]. Additionally, prior research stated that low vitamin C intakes may put people at risk of developing clinical scurvy, which is fatal if left untreated [41] and low potassium intakes increase the risk of people for hypertension and other cardiovascular diseases [42]. Lower sodium and sugar intakes were also observed among Filipinos with the healthiest diet quality (tertile 3).…”

Section: Commonly Consumed Food and Nutrient Intakes At Breakfast In ...mentioning

confidence: 99%

Breakfast in the Philippines: food and diet quality as analyzed from the 2018 Expanded National Nutrition Survey

Angeles‐Agdeppa

Custodio

Toledo

2022

Nutr J

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Background The quality of foods taken during breakfast could contribute in shaping diet quality. This study determined the regularity of breakfast consumption and breakfast quality based on the food, energy and nutrient intakes of Filipinos. Materials and methods Data from the 2018 Expanded National Nutrition Survey (ENNS) was extracted for analysis. There were 63,655 individuals comprising about 14,013 school-aged children (6–12 years old), 9,082 adolescents (13–18 years old), 32,255 adults (19–59 years old), and 8,305 elderly (60 years old and above). Two-day non-consecutive 24-h food recalls were used to measure food and nutrient intakes. Diet quality was measured using Nutrient-Rich Food Index (NRF) 9.3. The sample was stratified by age group and NRF9.3 tertiles. Results and findings Results showed that 96 – 98% Filipinos across age groups were consuming breakfast. Children age 6–12 years have the highest NRF9.3 average score (417), followed by the elderly (347), adolescents (340), and adults (330). These scores were very low in comparison with the maximum possible NRF score which is 900. The essential nutrient intakes of respondents were significantly higher among those with the healthiest breakfast diet (Tertile 3) compared to those with the poorest breakfast diet (Tertile 1). However, participants in the healthiest breakfast diet did not meet 20% of the recommendations for calcium, fiber, vitamin C, and potassium. Conclusion and recommendations This study revealed that majority of the population are regular breakfast consumers. However, the breakfast consumed regularly by Filipinos were found to be nutritionally inadequate. And even those classified under Tertile 3 which were assumed as having a better quality of breakfast were still found to have nutrient inadequacies. Thus, the study suggests that Filipinos must consume a healthy breakfast by including nutrient-dense foods such as fruits, vegetables, whole grains, fresh meat, and milk to provide at least 20–25% of the daily energy and nutrient intakes.

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Low potassium and high sodium intakes: a double health threat to Cape Verdeans

Cited by 6 publications

References 62 publications

Monitoring and implementation of salt reduction initiatives in Africa: A systematic review

Monitoring and implementation of salt reduction initiatives in Africa: A systematic review

Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa

Breakfast in the Philippines: food and diet quality as analyzed from the 2018 Expanded National Nutrition Survey

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