Reducing the Population Burden of Cardiovascular Disease by Reducing Sodium Intake

Dickinson, Barry D.; Havas, Stephen

doi:10.1001/archinte.167.14.1460

Cited by 129 publications

(104 citation statements)

References 73 publications

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“…The American Medical Association (AMA) has published a scientific report supporting their recommendation of sodium reduction in processed and restaurant foods because these are the source of 80% of national intake. 35 In the meantime, an analysis of the ONTARGET clinical trial program suggested that both high (>7 g/day) and low sodium intake (<3 g/day) was associated with increased cardiovascular events compared with those consuming moderate intake (4-6 g/day), although hazard ratios were numerically greater with the former. 36 The low sodium, Dietary Approaches to Stop Hypertension (DASH) diet was examined in a small, uncontrolled study of patients with hypertensive heart failure with preserved ejection fraction.…”

Section: Lifestyle and Nonpharmacological Approaches To Hypertension mentioning

confidence: 99%

Recent Clinical Trials of Hypertension Management

Jennings

2013

Hypertension

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Section: Lifestyle and Nonpharmacological Approaches To Hypertension mentioning

confidence: 99%

Recent Clinical Trials of Hypertension Management

Jennings

2013

Hypertension

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“…Such reduction would also lead to substantial decrease in mortality related to cerebrovascular event (14%) and coronary disease (9%), representing 150 thousand lives saved worldwide. 5 Excess salt intake is also associated with gastric cancer, 19 and may contribute to the development of osteoporosis. 7 In developed countries, where reliable estimates of sodium intake are available, ingestion of this mineral tends to exceed the maximum limit of 2 g (or 5 g of salt) per person per day recommended by the World Health Organization (WHO), 21 most of this sodium originating from processed foods.…”

Section: Introductionmentioning

confidence: 99%

Estimativa de consumo de sódio pela população brasileira, 2002-2003

Sarno

Claro

Levy³

et al. 2009

Rev. Saúde Pública

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OBJECTIVE:To estimate the magnitude and distribution of sodium intake in Brazil and to identify major dietary sources contributing to this intake. METHODS:Estimates were based on data from a Brazilian household budget survey carried out between July 2002 and June 2003. A total of 969,989 food purchase records from a probabilistic sample of 48,470 households located in 3,984 census tracts across the country were analyzed. Purchase records were converted into nutrients using food composition charts. Mean sodium availability per person per day and mean adjusted availability considering a 2,000 kcal daily energy intake were calculated, as well as the contribution of selected food groups to total household sodium availability. Estimates were presented according to geographical region, urban or rural status of the household, and income stratum. RESULTS:Mean daily sodium availability in Brazilian households was 4.5 g per person (or 4.7 g considering a daily calorie intake of 2,000 kcal), thus exceeding by more than two times the recommended levels of intake for this nutrient. Although most of the sodium available for intake across all income strata was derived from kitchen salt or salt-based condiments (76.2%), the fraction derived from processed foods with added salt showed a strong linear increase as household purchasing power increased, representing 9.7% of total sodium intake in the lower quintile of the per capita income distribution and 25.0% in the upper quintile. CONCLUSIONS:Results indicate that sodium intake in Brazil widely exceeds the maximum recommended intake level for this nutrient in all of the country's macro regions and across all income strata.

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“…Link between sodium quantity in body and level of blood pressure is linear. For example, yearly in the USA can be avoided 150000 death cases due to lower intake of sodium (Dickinson and Havas, 2007).…”

Section: Improvement Of Meat Processing With Aim To Lower the Risk Frmentioning

confidence: 99%

Meat in Human Nutrition

Grujić

2010

QOL

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This paper analyzes the role of meat in human nutrition. Meat and meat products have been one of the main foodstuffs in human nutrition worldwide for centuries. Type and quantity of consumed meat were influenced by different factors (religion, social status, and offer) in the past. Meat and meat products are the foodstuffs, which are the most important for its composition and nutritive value. People who consume meat are provided with proteins which have balanced ratio of essential amino acids, B complex vitamins, micro elements (iron, zinc, copper) and energy. On the other hand, meat contains significant quantity of fats in which dominate saturated fatty acids and cholesterol. During technological process table salt is added to meat, thereby high concentrations of sodium enter the body.Researches in the last 30 years pay more and more attention to the impact that certain type of meats in human nutrition have on heart diseases and cardiovascular diseases, appearance of high blood pressure, stroke and colon cancer and to possibility if processing procedure would be changed, fats content, cholesterol and sodium would decrease, thus lowering the risk of mentioned diseases. The aim of this paper is to review existing literature for both the risks and benefits of meat consumption, focusing on case-control and prospective studies. Researches in the science of meat and meat technology gave results and meat products are obtained with lower sodium content, lower content of saturated fatty acids and higher content of poly-unsaturated fatty acids. Thus, meat and meat products will stay the most important foodstuffs in future centuries due to its nutritive, culinary and sensory traits.

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Reducing the Population Burden of Cardiovascular Disease by Reducing Sodium Intake

Cited by 129 publications

References 73 publications

Recent Clinical Trials of Hypertension Management

Recent Clinical Trials of Hypertension Management

Estimativa de consumo de sódio pela população brasileira, 2002-2003

Meat in Human Nutrition

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