Figure - available from: Current Hypertension Reports
This content is subject to copyright. Terms and conditions apply.
![There is agreement high salt diets contribute to high blood pressure and end organ damage. One of the reasons that consumers have had such a hard time reducing sodium intake is that a majority of the sodium consumed in the diet (> 70%) comes from processed food followed by naturally occurring sodium, and finally what is added in the home. To the right, the various end organ damage associated with high dietary sodium is depicted. The source of the information on sources of dietary sodium is Harnack et al., 2017. [13]](publication/332654820/figure/fig1/AS:962680361857042@1606532292764/There-is-agreement-high-salt-diets-contribute-to-high-blood-pressure-and-end-organ.png)
There is agreement high salt diets contribute to high blood pressure and end organ damage. One of the reasons that consumers have had such a hard time reducing sodium intake is that a majority of the sodium consumed in the diet (> 70%) comes from processed food followed by naturally occurring sodium, and finally what is added in the home. To the right, the various end organ damage associated with high dietary sodium is depicted. The source of the information on sources of dietary sodium is Harnack et al., 2017. [13]
Source publication
Purpose of Review
Excess sodium from dietary salt (NaCl) is linked to elevations in blood pressure (BP). However, salt sensitivity of BP varies widely between individuals and there are data suggesting that salt adversely affects target organs, irrespective of BP.
Recent Findings
High dietary salt has been shown to adversely affect the vasculature,...
Citations
... SSH is an independent risk factor for cardiovascular events in several cohort studies [71,72]. A high-salt diet can impair vascular endothelial function by reducing nitric oxide bioavailability and mediating oxidative stress, resulting in vascular stiffness [73,74]. The latest meta-analysis showed that for every 89.3 mmol/day of salt-intake reduction by individuals, PWV would decrease by 2.84% [75]. ...
... The latest meta-analysis showed that for every 89.3 mmol/day of salt-intake reduction by individuals, PWV would decrease by 2.84% [75]. Elevated levels of dietary Na + can suppress RAAS and activate epithelial Na + channels to reduce Na+ reabsorption, which ultimately lead to kidney damage [73]. Additionally, urinary albumin excretion is higher in SSH patients compared to patients with SRH [76]. ...
With the epidemic of risk factors such as unhealthy lifestyle, obesity and mental stress, the prevalence of hypertension continues to rise across the world. Although standardized treatment protocols simplify the selection of antihypertensive drugs and ensure therapeutic efficacy, the pathophysiological state of some patients remains, which may also lead to the development of other cardiovascular diseases. Thus, there is an urgent need to consider the pathogenesis and selection of antihypertensive drug for different type of hypertensive patients in the era of precision medicine. We proposed the REASOH classification, based on the etiology of hypertension, including renin-dependent hypertension, elderly-arteriosclerosis-based hypertension, sympathetic-active hypertension, secondary hypertension, salt-sensitive hypertension and hyperhomocysteinemia hypertension. The aim of this paper is to propose a hypothesis and provide a brief reference for the personalized treatment of hypertensive patients.
... In addition to its use as a seasoning, salt is an indispensable ingredient for food preservation and processing. In recent years, however, it has been reported that excessive salt intake increases the risk of various physiological disorders, e.g., vascular and renal dysfunctions [2]. Therefore, in 2012, the World Health Organization (WHO) strongly recommended that the daily salt intake for adults in general be set at 5 g/day [3]. ...
The taste is biologically of intrinsic importance. It almost momentarily perceives environmental stimuli for better survival. In the early 2000s, research into taste reception was greatly developed with discovery of the receptors. However, the mechanism of salt taste reception is not fully elucidated yet and many questions still remain. At present, next-generation sequencing and genome-editing technologies are available which would become pivotal tools to elucidate the remaining issues. Here we review current mechanisms of salt taste reception in particular and characterize the properties of transmembrane channel-like 4 as a novel salt taste-related molecule that we found using these sophisticated tools.
... 18,19 High-sodium diets are widely associated with increased blood pressure, which consequently increases the risk of developing cardiovascular disease. 20 In this study, high levels of total and saturated fats were observed in sandwich cookies and corn snacks. This is an alarming data, considering the indicated information by some authors on the consumption of these two classes of products by children before the first year of life (65.9% ...
Objective:
This study aimed to evaluate food labels targeted at children and identify the concomitant presence of claims and high levels of critical nutrients and/or the presence of sweeteners. As a secondary objective, it aimed to list different types of claims and check which marketing strategies are most used.
Methods:
We collected 409 products, from 8 popular food groups targeted at children, in Brazilian market (i.e., fruit drinks, dairy drinks, sandwich cookies, cakes, breakfast cereals, jellies, corn snacks, and yogurts). The contents of critical nutrients (e.g., sugar, total fat, saturated fat, and trans-fat, and sodium) and presence/absence of sweetener were calculated, considering Pan American Health Organization (PAHO) parameters. Then, we verified the presence and types of claims in these products.
Results:
Overall, 265 (64.7%) labels presented claims. In three of the eight categories (i.e., breakfast cereals, dairy drinks, and yogurt), all products with claims (50, 34, and 34 products, respectively) had one or more nutrients in harmful concentrations (critical nutrients above PAHO's nutritional profile and/or presence of sweeteners). In the other categories, only one product (of 63 sandwich cookies and 26 breakfast cereals with claims) and three products (of 22 cakes and 28 jellies with claims) had no nutrient in critical concentration. The presence of claims, like "rich/source" of micronutrient, was predominant in seven of the eight food groups.
Conclusion:
In the present study, there was a high presence of claims, of different types, in foods targeted at children, which, for the most part, also have excess of at least one critical nutrient, according to PAHO.
... Normally, in order to improve taste during processing and preservation, more salt is added to food products, leading to excessive sodium consumption that exceeds the recommended daily intake level, which can exert a negative impact on human health. Excessive intake of NaCl is reported to affect human health, leading to cardiovascular diseases, hypertension, and end-organ damage (James & James, 2018;Robinson, Edwards, & Farquhar, 2019;Shen et al., 2022). At present, the global average salt intake per capita has reached around 9-12 g/day, which is far more than 6 ...
Background
Long-term high sodium diet consumption has been largely implicated in the pathogenesis of several cardiovascular disease conditions. Non-sodium salts such as potassium chloride and calcium chloride are thus often used in the food industry to partially replace sodium chloride. But excessive use of these alternatives can negatively impact the sensory quality of foods. Therefore, the research, development and application of salty peptides and salt taste-enhancing peptides are promising as a potential salt reduction strategy.
Scope and approach
This work firstly recapped the necessity of global salt reduction, followed by salt taste receptors and salt taste transduction mechanism. Subsequently, the recent progress on salty peptides and salt taste-enhancing peptides from different protein sources was reviewed. Furthermore, the main approaches used to evaluate salty peptides and salt taste-enhancing peptides were introduced. In addition, application prospects and the current challenges were discussed.
Key findings and conclusions
The salty peptides and salt taste-enhancing peptides derived from food proteins are promising to be employed as an effective salt reduction strategy. This review can provide a theoretical reference for the food industry to reduce salt consumption by the use of salty peptides and salt taste-enhancing peptides.
... These physiological factors may have a role in the progression of illness throughout time. There is also a wide variety of studies on the negative effects of salt on blood pressure and various organ systems (Robinson et al. 2019). In order not to face these health problems, a legal standard must be established in terms of salt values for Surk production, according to the salt contents determined in this study. ...
In this study, the relationship between the physicochemical and microbiological properties of the Surk cheese was investigated through the analysis of dry matter (D.M.), ash, protein, salt, acidity, pH and enumeration of the total mesophyll aerobic bacteria (TMAB), yeast-mold, presumptive lactobacilli and lactococci. Surk samples were obtained randomly from 36 different local dairy shops in Antakya province of Turkey. The average values of the dry matter, ash, protein, fat, and salt, acidity and pH analysis were 44.4%, 9.09%, 17.5%, 17.0%, 8.08%, 0.916% and 4.17, respectively. The average values for TMAB, yeast mold, presumptive lactobacilli and lactococci enumeration in the microbiological analysis were found to be 6.23, 4.09, 6.04, and 3.42 log cfu/g, respectively. Based on the statistical analysis, Surk samples were divided into 3 groups in terms of salt content (3–6, 6–9 and > 9%). Then, the physicochemical and microbiological properties of Surk samples were evaluated according to these groups. This study suggests that besides the different methods to produce Surk cheese as followed by the different manufacturers, the amount of salt added to Surk cheese affects its microbiological and physicochemical characteristics.
... [1,2] High-salt diet (HSD) is a risk factor that has detrimental effects on the tissues and organs of cardiovascular systems. [3,4] HSD alters the metabolic functions of the body system via increase in plasma sodium concentration and expansion of extracellular volume which subsequently lead to increased blood pressure. [4,5] Also, several researches have shown that incessant intake of HSD may result in dysregulations of the cardiovascular systems, ...
... [3,4] HSD alters the metabolic functions of the body system via increase in plasma sodium concentration and expansion of extracellular volume which subsequently lead to increased blood pressure. [4,5] Also, several researches have shown that incessant intake of HSD may result in dysregulations of the cardiovascular systems, ...
... High-salt diet (HSD) has been reported to cause some cardiometabolic changes such as electrolytes imbalance (especially sodium and potassium imbalance), dyslipidaemia, cardiac dysfunctions and inflammatory responses. [4,5] In this study, HSD caused a significant increase in plasma sodium and a slight but insignificant decrease in potassium concentration. Increased plasma sodium concentration has been known to elicit deleterious cardiometabolic changes which may involve activation of mineralocorticoid receptors. ...
Objectives: The number of people with salt-sensitive hypertension and cardiometabolic diseases (CMD) are increasing due to high-salt diet (HSD) consumption globally. Parkia biglobosa (PB), an African locust bean tree, has been reported to have several cardiovascular protective properties but its ameliorative effects on CMD are scarcely reported. Therefore, this study aimed at investigating the effects of PB stem bark aqueous extract on some risk markers of CMD in weanling male rats subjected to HSD and Spironolactone (Sp) treatment. Methods: Twenty-five weanling male rats (95-105 g) were divided into 5 groups: Group 1 (Control); Group 2 (untreated HSD) fed on normal chow and HSD (8% NaCl); Group 3 (HSD+Sp); Group 4 (HSD+PB); Group 5 (HSD+Sp+PB) fed on HSD (8% NaCl) and received either 80 mg/kg of Sp or 400 mg/kg of PB and both as treatment, respectively. After 6 weeks of treatment, blood andcardiac samples were collected from each animal for biochemical analysis. Results: Administration of both PB and Sp or only PB, significantly decreased the plasma or cardiac adenosine deaminase (8.39 vs18.61 mg/dl; P< 0.05), xanthine oxidase (0.30 vs 0.70 mg/dl; P<0.05), Creactive protein(30.07 vs 66.88 mg/dl; P<0.05), lipids (except high-density lipoprotein), uric acid (5.93 vs 8.51mg/dl; p< 0.05), sodium (122.60 vs141.38 mmol/l;P<0.05), and potassium (5.57 vs 7.83mmol/l; P<0.05) concentrations. Contrarily, the plasma, as well as cardiac nitric oxide and endothelial nitric oxide synthase, increased significantly by the same treatment (8.83 vs 4.48mg/100 mg tissue; P<0.05). Conclusion: Parkia biglobosa or its administration with Spironolactone ameliorates associated-risk markers of cardiometabolic disease which are triggered by a high salt diet.
... It increases the thirst stimulus and reduces the amount of urine produced [19], effects that ultimately reduce physical fatigue and medical problems associated with these homeostatic imbalances in endurance sports [20]. However, attention should be paid to excess sodium, which contributes to high blood pressure and damage to certain organs such as the heart, kidneys and bones [21]. In contrast, a low intake has been associated with an increased risk of cardiovascular events and death, independent of blood pressure levels [22,23]. ...
The majority of reviews on sports nutrition issues focus on macronutrients, often omitting or paying less attention to substances such as sodium. Through the literature, it is clear that there are no reviews that focus entirely on the effects of sodium and in particular on endurance sports. Sodium intake, both at high and low doses, has been found to be associated with health and performance issues in athletes. Besides, there have been theories that an electrolyte imbalance, specifically sodium, contributes to the development of muscle cramps (EAMC) and hyponatremia (EAH). For this reason, it is necessary to create this systematic review, in order to report extensively on the role of sodium consumption in the population and more specifically in endurance and ultra-endurance athletes, the relationship between the amount consumed and the occurrence of pathological disorders, the usefulness of simultaneous hydration and whether a disturbance of this substance leads to EAH and EAMC. As a method of data collection, this study focused on exploring literature from 2000–2021. The search was conducted through the research engines PubMed and Scopus. In order to reduce the health and performance effects in endurance athletes, simultaneous emphasis should be placed on both sodium and fluid intake.
... The recent increase in hypertension is partly due to the increase in dietary salt found in beverages and packaged foods such as nuts, chips, and tomato sauces (Webster, Dunford, & Neal, 2010). The risk of hypertension is significantly reduced when salt intake is lowered, as proven by pre-clinical and clinical studies (He, Li, & Macgregor, 2013;Robinson, Edwards, & Farquhar, 2019). For those who are at risk of hypertension, a daily sodium intake of 1500 mg is recommended (Mahmood et al., 2019). ...
Oats are a rich source of a soluble fibre, beta-glucan, phenolic compounds, as well as functional lipid and protein components that could potentially aid in preventing and managing hypertension. Processing techniques commonly used to manufacture oat based foods have been shown to improve its physiological efficacy. Hypertension is a common condition that is a risk factor for cardiovascular disease, a primary cause of mortality worldwide. Though exercise and pharmacological interventions are often used in the management of hypertension, diet is an incredibly important factor. One preclinical study and a handful of clinical studies have shown that oat components/products are effective in lowering blood pressure. However, research in this area is limited and more studies are needed to elucidate the anti-hypertensive potential of oats.
... For example, an increase of sodium from a low sodium diet of 460 mg of sodium per day to a high sodium diet of 6900 mg of sodium per day increased serum sodium from 138.6 to 140.2 mOsm/ kg H 2 O and increased plasma osmolality from 286.4 to 288.5 mmol/L in healthy adults, respectively (Ramick et al., 2019). High dietary salt can adversely impact multiple target organs, sometimes independent of changes in BP Robinson et al., 2019). Decreasing habitual dietary salt is a common dietary recommendation for the general population and is endorsed by the American Heart Association (AHA) (Lloyd-Jones et al., 2010) and the most recent U.S. Dietary Guidelines for Americans (U.S. ...
High dietary salt (NaCl) increases blood pressure (BP) and can adversely impact multiple target organs including the vasculature, heart, kidneys, brain, autonomic nervous system, skin, eyes, and bone. However, patients with orthostatic disorders are told to increase their NaCl intake to help alleviate symptoms. While there is evidence to support the short-term benefits of increasing NaCl intake in these patients, there are few studies assessing the benefits and side effects of long-term high dietary NaCl. The evidence reviewed suggests that high NaCl can adversely impact multiple target organs, often independent of BP. However, few of these studies have been performed in patients with orthostatic disorders. We conclude that the recommendation to increase dietary NaCl in patients with orthostatic disorders should be done with care, keeping in mind the adverse impact on dietary NaCl in people without orthostatic disorders. Modest, rather than robust, increases in NaCl intake may be sufficient to alleviate symptoms but also minimize any long-term negative effects.
... High-salt diet (HSD) is a risk factor that has detrimental effects on the tissues and organs of cardiovascular systems [3,4]. HSD alters the metabolic functions of the body system via increase in plasma sodium concentration and expansion of extracellular volume which subsequently lead to increased blood pressure [4,5]. ...
... High-salt diet (HSD) is a risk factor that has detrimental effects on the tissues and organs of cardiovascular systems [3,4]. HSD alters the metabolic functions of the body system via increase in plasma sodium concentration and expansion of extracellular volume which subsequently lead to increased blood pressure [4,5]. Also, several researches have shown that incessant intake of HSD may result into dysregulations of the cardiovascular systems, leading to uid overload, in ammation, elevated serum triglyceride and cholesterol, decreased vascular bioavailability of nitric oxide (NO) which cause several endothelial and metabolic dysfunctions in the blood vessels and heart [6][7][8][9]. ...
... However, the present study showed that the aqueous extract of PB stem bark ameliorates cardiometabolic dysfunctions in high-salt diet. High-salt diet (HSD) has been reported to cause some cardiometabolic changes such as electrolytes imbalance (especially sodium and potassium imbalance), dyslipidaemia, cardiac dysfunctions and in ammatory responses [4,5]. ...
Background: The numbers of people with salt-sensitive hypertension and cardiometabolic diseases (CMD) are increasing due to high-salt diet (HSD) consumption globally. Parkia biglobosa (PB), an African locust bean tree, has been reported to have several cardiovascular protective properties but its ameliorative effects on CMD are scarcely reported. Therefore, this study aimed at investigating the effects of PB stem bark aqueous extract on some risk markers of CMD in weanling male rats subjected to HSD and Spironolactone (Sp) treatment.
Twenty-five weanling male rats (95-105 g) were divided into 5 groups: Group 1 (Control); Group 2 (untreated HSD) fed on normal chow and HSD (8% NaCl); Group 3 (HSD+Sp); Group 4 (HSD+PB); Group 5 (HSD+Sp+PB) fed on HSD (8% NaCl) and received either 80 mg/kg of Sp or 400 mg/kg of PB and both as treatment, respectively. After 6 weeks of treatment, blood samples and heart were collected from each animal for biochemical analysis.
Results: Administration of both PB and Sp or only PB, significantly decreased the plasma or cardiac adenosine deaminase, xanthine oxidase, C-reactive protein, lipids (except high density lipoprotein), uric acid, sodium, and potassium concentrations. Contrarily, the plasma as well as cardiac nitric oxide and endothelial nitric oxide synthase increased significantly by the same treatment.
Conclusion: Parkia biglobosa or its administration with Spironolactone ameliorates associated-risk markers of cardiometabolic disease which are triggered by high salt diet.
