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Where are the critical health effects of added sodium salts?

Article · November 2016with143 Reads
Where are the critical health effects of added sodium salts? | The BMJ Page 1 of 2
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Eating more plant protein is associated with lower risk
of death
BMJ 2016; 354 doi: (Published 02 August 2016) Cite this as: BMJ
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Where are the critical health effects of added sodium salts?
Something is very strange in ref. 1. in this article of Jacqui Wise [1]. In the article of Mingyang Song et al. [2/a] -
at the end of the abstract (in Conclusions and relevance) we can read:
"Substitution of plant protein for animal protein, especially that from processed red meat, was associated with
lower mortality, suggesting the importance of protein source."
But in the article on page 10 (E10) is written: "These results UNDERSCORE THE IMPORTANCE of protein sources
protein-rich foods (eg, SODIUM /45/, NITRATES, and NITRITES /46/ in processed red meat), in addition
to protein per se, MAY HAVE A CRITICAL HEALTH EFFECT." (Note: the capitalised highlighting was made
by me.)
And in the press release of the Massachusetts General Hospital [3], and in the news release of JAMA Internal
Medicine (for the media) [4], and on scientific media - for example [5], and on a lot of news portals ( "So far, Altmetric has seen 201 news stories from
172 outlets.") - nothing about the critical health effect of added sodium (NaCl), nitrates and nitrites. Why?
Since, the real conclusion is not that the protein source (animal or plant) is important and has health risks, but
that the added sodium salts have a critical health effect, for example, on cholesterol levels [6]. That is not
public? The danger of the sodium-induced disorder [7] is taboo?
The article was corrected in November 2016 [2/b], but in the correction there is also nothing about the critical
health effect of added sodium salts.
Note: The first author - Mingyang Song - affiliation: Clinical and Translational Epidemiology Unit,
Division of Gastroenterology, Massachusetts General Hospital and HARVARD Medical School, Boston, and also:
Department of Nutrition, HARVARD T. H. Chan School of Public Health, Boston, Massachusetts.
And the study was supported by the grants UM1 CA186107, P01 CA87969, and UM1 CA167552 from the
National Institutes of Health.
References: 25/11/2016
Where are the critical health effects of added sodium salts? | The BMJ Page 2 of 2
1. Jacqui Wise: Eating more plant protein is associated with lower risk of death. BMJ 2016; 354 doi: (Published 02 August 2016)
Cite this as: BMJ 2016;354:i4243
2/a Mingyang Song, Teresa T. Fung, Frank B. Hu, Walter C. Willett, Valter D. Longo, Andrew T. Chan,
Edward L. Giovannucci, Association of Animal and Plant Protein Intake With All-Cause and CauseSpecific
Mortality JAMA Intern Med. 2016;176(10):1453-1463. doi:10.1001/jamainternmed.2016.4182
2/b. The article of Mingyang Song et al. was corrected: Correction November 2016 Correction of Abstract and
Text JAMA Intern Med. 2016;176(11):1728. doi:10.1001/jamainternmed.2016.6538
3. High animal protein intake associated with higher, plant protein with lower mortality rate. August 1,
4. Eating More Plant Protein Associated with Lower Risk of Death. August 1, 2016
5. High animal protein intake associated with higher, plant protein with lower mortality rate. August 1, 2016
6. Lot B. Page, Albert Damon and Robert C. Moellering: Antecedents of Cardiovascular Disease in Six Solomon
Islands Societies. Circulation June 1, 1974, Volume 49, Issue 6 1132-1146
7. Zoltan Sandor: Sodium-Induced Disorder Syndrome. Where have all the sciences gone?
BMJ Online (13 April 2016)
Competing interests: No competing interests
24 November 2016
Zoltan Sandor
Research fellow
Research Centre for Natural Sciences, Hungarian Academy of Sciences
Hungary 1117 Budapest, Magyar tudosok korutja 2
Click to like:
21 25/11/2016
  • [Show abstract] [Hide abstract] ABSTRACT: Eating more protein from plant sources was associated with a lower risk of death, and animal protein was associated with a higher risk of death, in people with at least one lifestyle risk factor such as smoking or being overweight, research published in JAMA Internal Medicine has shown.1 The prospective cohort study included 131 342 participants from the Nurses’ Health Study and the Health Professionals Follow-Up Study. Diet and other lifestyle data were collected every two years, and participants were followed up for as long as 32 years. After the researchers adjusted for major lifestyle and dietary risk factors they found that every 10% increment of animal protein intake …
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  • [Show abstract] [Hide abstract] ABSTRACT: From the beginning of Nina Teicholz's article: "... why does the expert advice underpinning US government dietary guidelines not take account of all the relevant scientific evidence?" Good question, but my question is better: Why are fully ignored the fundamentals and principles of biology, biochemistry, nutrition and health sciences? Nina Teicholz has right, but her criticism isn't strong enough. The reality is darker. Without true science of salt, all the nutrition science is a big heap of junk – including DGA 2015. The real scientific evidences (fundamentals) are totally ignored. We eat, because we need energy. We adopted only the natural mineral content of foods, but no the added sodium salts. The salt is the greatest blunder of the Homo sapiens. Sodium content of extracellular fluids (blood and lymph) is about 140 mmol/l, but in our cells is only around 10 mmol/l (and must be within a narrow range). The continuous diffusion of sodium ions into the cells = the necessary and ordered circumstance decline. This means - the entropy (the disorder) is growing. Our cells needs continuous energy expenditure against spontaneous diffusion by continuous work of the sodium/potassium pumps (needs and expends energy of ATP molecules). "The activity of Na-K pump has been estimated to account for 20-40 % of the resting energy expenditure in a typical adult." [1] This is a significant part of our total energy expenditure (even in a breast-feed infant), and the expended (squandered!) energy depends on unnecessary sodium intakes. This is the most dangerous wasting of the humanity. The sodium intake above the optimum generates a cascade of unhealthy consequences. We cannot adopt the salted foods. The growing entropy is our fiercest enemy, and the salt is his perfect food. We squander the energy against excess diffusion and excess entropy, in our cells. The real science of salt is a taboo, but this is a fatal error because craziness or villainy to increase the water level deliberately - on an area hit with flood. The essence of the true science of salt is so simple - a kindergartener may understand it. But at least in the past 50 years the "health science" - worked on it - let nobody understand it. This work is very successful, the global ignorance is frightening.
    Full-text · Article · Apr 2016
  • [Show abstract] [Hide abstract] ABSTRACT: Cardiovascular risk factors have been analyzed as part of a combined ethnographic, anthropometric, and medical study of 1390 adult subjects in defined populations representing six Solomon Islands Societies. The six societies, all at low levels of acculturation, differed in habitat, way of life, and exposure to Western civilization. Criteria for ranking the societies in respect to acculturation were developed based on demographic changes within defined populations, secular increase in adult height, length and intensity of contact with Western cultural influences, religious belief, education, availability of medical care, economy, and diet. The six tribal groups were ranked by these criteria as follows: (1) Nasioi, (2) Nagovisi, (3) Lau, (4) Baegu, (5) Aita, (6) Kwaio. Physical health and nutrition were good in all six groups, and clinical evidence of coronary heart disease and atherosclerosis was absent. Serum cholesterol levels were higher at almost all ages and both sexes in the three more acculturated than in the three less acculturated groups. Serum uric acid levels were lower in the more acculturated than in the less acculturated groups. Among adult males in all groups, systolic blood pressure showed no age-related trend while diastolic blood pressure declined with age in the three less acculturated groups. Among adult females systolic blood pressure increased significantly with age in the three more acculturated groups but showed no age trend in the less acculturated. Weight declined with age in all groups. Analysis of electrocardiograms by the Blackburn method showed striking absence of codable abnormalities in all groups and a lower frequency of most abnormalities associated with coronary disease than in any population previously reported. The differences in serum cholesterol and uric acid levels, and in intrapopulation trends of blood pressure in relation to age between the more and less acculturated groups were found to correlate best with dietary differences, especially in intake of salt, and of tinned meat and fish. The biologic differences noted may represent the earliest antecedents of cardiovascular disease in these societies.
    Article · Jul 1974
  • Association of Animal and Plant Protein Intake With All-Cause and CauseSpecific Mortality JAMA Intern Med. L Edward, Giovannucci. 2016.


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