Salt Reduction to Prevent Hypertension and Cardiovascular Disease

He, Feng J; Tan, Monique; Ma, Yuan; MacGregor, Graham A.

doi:10.1016/j.jacc.2019.11.055

Cited by 363 publications

(319 citation statements)

References 164 publications

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“…In a recent review by He et al, the authors highlighted the diverse mechanisms whereby a high dietary salt intake may contribute to a greater risk of CVD [ 10 ]. Eminently, of the 10 million CVD-related deaths attributed to dietary risk factors in 2017, a high dietary salt intake was the leading risk factor [ 9 ].…”

Section: Discussionmentioning

confidence: 99%

“…Obese individuals are also more likely to have poor dietary habits, such as higher caloric intake accompanied by excessive salt intake, which is the leading dietary risk factors associated with cardiovascular and all-cause mortality [ 9 ]. While the adverse effects of excess salt intake on the cardiovascular system is well known [ 10 ], more attention has been brought to the role of cardiotonic steroids, which are associated with increased salt intake in the development of CVD. This includes the biomarker marinobufagenin (MBG) [ 11 ], which is synthesized and secreted by the adrenal cortex in response to sodium loading [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

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The Cardiotonic Steroid Marinobufagenin Is a Predictor of Increased Left Ventricular Mass in Obesity: The African-PREDICT Study

et al. 2020

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The endogenous Na+/K+-ATPase inhibitor, marinobufagenin (MBG), strongly associates with salt intake and a greater left ventricular mass index (LVMi) in humans and was shown to promote cardiac fibrosis and hypertrophy in animals. The adverse effects of MBG on cardiac remodeling may be exacerbated with obesity, due to an increased sensitivity of Na+/K+-ATPase to MBG. This study determined whether MBG is related to the change in LVMi over time in adults with a body mass index (BMI) ≥30 kg/m2 (obese) and <30 kg/m2 (non-obese). The study followed 275 healthy participants (aged 20–30 years) from the African-Prospective study on the Early Detection and Identification of Cardiovascular disease and Hypertension (African-PREDICT) study over 4.5 years. At baseline, we measured 24 h urine MBG excretion. MBG levels were positively associated with salt intake. LVMi was determined by two-dimensional echocardiography at baseline and after >4.5 years. With multivariate adjusted analyses in obese adults (N = 56), we found a positive association of follow-up LVMi (Adjusted (Adj.) R2 = 0.35; Std. β = 0.311; p = 0.007) and percentage change in LVMi (Adj. R2 = 0.40; Std. β = 0.336; p = 0.003) with baseline MBG excretion. No association of LVMi (Adj. R2 = 0.37; p = 0.85) or percentage change in LVMi (Adj. R2 = 0.19; p = 0.68) with MBG excretion was evident in normal weight adults (N = 123). These findings suggest that obese adults may be more sensitive to the adverse cardiac effects of MBG and provide new insight into the potential role of dietary salt, by way of MBG, in the pathogenesis of cardiac remodeling in obese individuals.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Cardiotonic Steroid Marinobufagenin Is a Predictor of Increased Left Ventricular Mass in Obesity: The African-PREDICT Study

et al. 2020

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“…Gustatory threshold for salty taste (mg/cm 2 Continuous variables are presented as mean ± standard deviation. Categorical variables are presented as percentages or numbers.…”

Section: On Admission 3 Months After Admission P-valuementioning

confidence: 99%

“…Gustatory threshold for salty taste (mg/cm 2 Propensity score matching was performed, and 105 patients were extracted from each group. Score-matched patients' backgrounds are shown in the Supplemental Material (Table S2).…”

Section: On Admission 3 Months After Admission P-valuementioning

confidence: 99%

Risk Reduction for End-Stage Renal Disease by Dietary Guidance Using the Gustatory Threshold Test for Salty Taste

et al. 2020

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Educational hospitalization of patients with chronic kidney disease (CKD) may slow the progression of renal dysfunction. However, the educational aspect that is more effective has not been identified to date. In this study, patients with CKD were evaluated for gustatory threshold for salty taste and received augmented salt reduction guidance under educational hospitalization at Nagasaki University Hospital from October 2016. In total, 277 eligible patients were enrolled and hospitalized from 2012 to 2019 (mean age of 69.2 years; men comprised 62.1%). We compared 141 patients (Group A) who were educated in the hospital after October 2016 and 136 patients (Group B) who received standard education in the hospital before October 2016. The changes in the estimated glomerular filtration rate (ΔeGFR) after hospitalization and dialysis induction rate within one year after hospitalization were evaluated. The ΔeGFR was significantly improved in Group A compared to Group B (A: 1.05 mL/min/1.73 m2/month, B: 0.55 mL/min/1.73 m2/month; p = 0.02). The dialysis induction rate was significantly lower in Group A than in Group B (A: 8.5%, B: 15.5%; p = 0.001). These trends were also observed by multivariate analyses. In conclusion, educational hospitalization with enhanced salt reduction guidance may reduce the risk of end-stage renal disease.

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“…High sodium consumption causes various lifestyle-related diseases such as hypertension, cardiovascular disease, kidney disease, stomach cancer, and osteoporosis, both directly and indirectly (He, Tan, Ma, & MacGregor, 2020;Malta et al, 2018). The World Health Organization (WHO) has strongly recommended an average salt intake of <5 g/day for the general adult populations of all countries (WHO, 2003) and has set a global target of reducing salt intake by a relative 30% by 2025 (WHO, 2012).…”

Section: Introductionmentioning

confidence: 99%

Contribution of the retronasal odor of soy sauce to salt reduction

Manabe

Sakaue

Obata

2020

Journal of Food Science

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The characteristic odor of soy sauce has been reported to enhance saltiness. However, soy sauce is used not only as a sauce that is added directly to food, but also as a seasoning. In addition, some of the aromatic compounds that contribute to the soy sauce odor change during cooking or heating. In the present study, the effects of the retronasal odor of uncooked and cooked soy sauce on the enhancement of saltiness and palatability of a low‐salt solution were sensory evaluated. A probit analysis indicated that the saltiness‐enhancing effect of the odor of 15% uncooked soy sauce was lost by heating. The odors of soy sauce boiled for 10 min (cooked SS) and the residue of soy sauce heated at 200 °C for 1 min improved the palatability of the low‐salt solution. Gas chromatography (GC) analyses, namely, GC–olfactometry and GC–mass spectrometry, showed that one active candidate aromatic component of soy sauce contributing to saltiness enhancement was 3‐methyl‐1‐butanol (3‐Me‐BuOH). The saltiness‐enhancing effects of cooked SS could be restored by adding 3‐Me‐BuOH, as assessed by the sensory evaluation. These data demonstrated that 3‐Me‐BuOH contributes to saltiness enhancement. Practical Application We found that the odor of cooked soy sauce could improve the palatability of low‐salt food. Although the saltiness‐enhancing effect provided by the odor of uncooked soy sauce was lost, the saltiness‐enhancing effect of the odor of cooked soy sauce can be partially restored by adding 3‐methyl butanol. Thus, not only the odor of unheated soy sauce but also the odor of heated soy sauce following addition of 3‐methyl butanol may be useful for developing palatable salt‐reduced food.

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Salt Reduction to Prevent Hypertension and Cardiovascular Disease

Cited by 363 publications

References 164 publications

The Cardiotonic Steroid Marinobufagenin Is a Predictor of Increased Left Ventricular Mass in Obesity: The African-PREDICT Study

The Cardiotonic Steroid Marinobufagenin Is a Predictor of Increased Left Ventricular Mass in Obesity: The African-PREDICT Study

Risk Reduction for End-Stage Renal Disease by Dietary Guidance Using the Gustatory Threshold Test for Salty Taste

Contribution of the retronasal odor of soy sauce to salt reduction

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