The Role of High Salt Intake in the Development and Progression of Diverse Diseases

Kompanowska-Jezierska, Elżbieta; Olszyński, Krzysztof H.

doi:10.1016/b978-0-12-811442-1.00013-4

Cited by 4 publications

(2 citation statements)

References 197 publications

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“…Although the sodium consumption of participants was close to 2 g/day, as recommended by the Brazilian Society of Cardiology [ 53 ], it is emphasized that the usual intake was above the daily needs for the age group 51-70 years (1.3 g/day), as recommended by the Institute of Medicine [ 54 ]. This deserves attention, since studies have shown that high sodium concentrations can increase oxidative stress and activate NF- κ B, accentuating inflammatory processes associated with the progression of cardiovascular diseases and diabetes [ 55 ]. These statements corroborate the findings of the present study in which the groups with the best dTAC and the highest HEI-R showed a decrease in CCL-2 in pre- and postsituations.…”

Section: Discussionmentioning

confidence: 99%

Baseline Diet Quality Is Related to Changes in the Body Composition and Inflammatory Markers: An Intervention Study Based on Resistance Training and Nutritional Advice

Coelho

Lopes

Oliveira

et al. 2021

BioMed Research International

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Habitual food intake and physical activity can affect chronic low-grade inflammation, which is common in the elderly, because of changes in the immune system and body composition. Thus, the present study proposes an evaluation of the influence of past eating habits on the effects of an intervention of resistance training plus dietary advice on the inflammatory profile of the elderly. We conducted an intervention study with 40 elderly people. The Revised Diet Quality Index (HEI-R) and the dietary total antioxidant capacity (dTAC) were calculated before the intervention based on a food frequency questionnaire validated to the elderly population. Participants were categorized according to the median of HEI-R and dTAC to assess the influence of the habitual diet quality on anthropometry and inflammatory markers (CRP, IL-8, CCL-2, and leptin) before and after the intervention. The 19-week intervention provided a long-term progressive resistance training associated with dietary advice focused on foods rich in compounds with anti-inflammatory and antioxidant properties. There was a greater reduction in weight, body mass index (BMI), and body fat (%) in the group with the lowest HEI-R and a greater reduction in the body fat (%) in the group with the lowest dTAC, indicating that the group that had a worse diet quality before the intervention responded better to it. The index HEI-R correlated negatively with Δ weight and Δ BMI. dTAC correlated positively with Δ monocyte 1 chemotactic protein (CCL-2) and Δ C-reactive protein (CRP). In this scenario, elderly persons with bad habits can benefit from interventions to lifestyle change, while the better diet quality including dietary antioxidant sources can be useful to control weight and inflammatory biomarkers in this population.

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Section: Discussionmentioning

confidence: 99%

Baseline Diet Quality Is Related to Changes in the Body Composition and Inflammatory Markers: An Intervention Study Based on Resistance Training and Nutritional Advice

Coelho

Lopes

Oliveira

et al. 2021

BioMed Research International

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“…Excess salt intake has been shown to be a risk factor for noncommunicable diseases (NCDs), such as hypertension and cardiovascular disease (Kompanowska‐Jezierska & Olszyński, 2018). To reduce the occurrence of these diseases, the World Health Organization (WHO) has set the salt consumption threshold to 5 g per day/person (WHO, 2012).…”

Section: Introductionmentioning

confidence: 99%

Cultural factors and low‐salt consumption: A mixed methods approach

Debucquet,

Lombart,

Crucean

et al. 2023

Int J Consumer Studies

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Because bread consumption significantly contributes to salt intake and health risk, the acceptance of low‐salt reformulations has mainly been examined from an organoleptic perspective. However, the influence of cultural patterns has largely been neglected; working in the French context, our study aimed to fill this gap by considering the conflicts between health and cultural norms associated with bread, a totem food. We adopted a sequential and mixed (qualitative and quantitative) research approach based on interviews to grasp the cultural representations associated with bread and to sodium‐reduction strategy and based on a quantitative survey at worksite canteens that combined the overall sensory appreciation of a reformulated bread, along with a questionnaire on motivations and attitudes. We used structural equation modeling to explore the acceptance of this new bread, as well as segment analysis to highlight the potential heterogeneity among consumers. The results showed the influence of sensory appreciation and health motivations, which were found to be highly determined by the perceived benefits of a low‐salt diet. Unexpectedly, an attachment to the cultural values associated with traditional bread and seeking hedonism through salty food did not inhibit the consumption of reformulated bread. We discussed the scope of an approach embracing the normative pluralism around a totem food to better envision the future of low‐salt bread in collective food services. Practical implications can help restaurant managers promote sodium‐reduced meals while ensuring compliance with social normativity and cultural values.

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Biochemical and histological investigation on the protective effect of poly-herbal extract in high salt diet-fed male Wistar rats

et al. 2021

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The Role of High Salt Intake in the Development and Progression of Diverse Diseases

Cited by 4 publications

References 197 publications

Baseline Diet Quality Is Related to Changes in the Body Composition and Inflammatory Markers: An Intervention Study Based on Resistance Training and Nutritional Advice

Baseline Diet Quality Is Related to Changes in the Body Composition and Inflammatory Markers: An Intervention Study Based on Resistance Training and Nutritional Advice

Cultural factors and low‐salt consumption: A mixed methods approach

Biochemical and histological investigation on the protective effect of poly-herbal extract in high salt diet-fed male Wistar rats

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