Where are the critical health effects of added sodium salts? | The BMJ Page 1 of 2
Eating more plant protein is associated with lower risk
BMJ 2016; 354 doi: http://dx.doi.org/10.1136/bmj.i4243 (Published 02 August 2016) Cite this as: BMJ
• Related content
• Article metrics
• Rapid responses
Where are the critical health effects of added sodium salts?
Something is very strange in ref. 1. in this article of Jacqui Wise . 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
FOR RISK ASSESSMENT AND SUGGEST THAT OTHER COMPONENTS in
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
And in the press release of the Massachusetts General Hospital , and in the news release of JAMA Internal
Medicine (for the media) , and on scientific media - for example , and on a lot of news portals (
https://jamanetwork.altmetric.com/details/10185573/news "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 . That is not
public? The danger of the sodium-induced disorder  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.
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:
http://dx.doi.org/10.1136/bmj.i4243 (Published 02 August 2016)
Cite this as: BMJ 2016;354:i4243 http://www.bmj.com/content/354/bmj.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) http://www.bmj.com/content/351/bmj.h4962/rr-45
Competing interests: No competing interests
24 November 2016
Research Centre for Natural Sciences, Hungarian Academy of Sciences
Hungary 1117 Budapest, Magyar tudosok korutja 2
Click to like: