Prevalence of Hypertension and its Relationship between Dietary Salt Intake in Urban Populationc (original) (raw)
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Nutrients, 2017
Interventions to promote behaviors to reduce sodium intake require messages tailored to local understandings of the relationship between what we eat and our health. We studied local explanations about hypertension, the relationship between local diet, salt intake, and health status, and participants' opinions about changing food habits. This study provided inputs for a social marketing campaign in Peru promoting the use of a salt substitute containing less sodium than regular salt. Qualitative methods (focus groups and in-depth interviews) were utilized with local populations, people with hypertension, and health personnel in six rural villages. Participants were 18-65 years old, 41% men. Participants established a direct relationship between emotions and hypertension, regardless of age, gender, and hypertension status. Those without hypertension established a connection between eating too much/eating fried food and health status but not between salt consumption and hypertension...
Clinical Nutrition ESPEN, 2022
Multiple salt reduction strategies have been devised from time to time, addressing the issues of hypertension without considering the other essential factors, like the variability of salt sensitivity from the person to person. In this paper, we discuss how high salt consumption is one modifiable risk factor associated with hypertension among Indians, and there needs to be updated cutoff values. A thorough literature search on salt consumption articles on well-known search engines like Cochrane Library, PubMed, Google Scholar and Embase electronic database revealed a paucity of data in this field for India. Several studies revealed that the mean salt intake among the Indian populations ranges between 5.22 and 42.30 g/day. Moreover, among other risk factors analysed, salt intake (! 5 gm/day) was significantly associated with the development of hypertension. Although the need to address reduced salt intake for primordial prevention of hypertension and related cardiovascular diseases (CVDs) in India is well acknowledged by the key stakeholders, social and cultural beliefs, unorganized food retail sector and lack of existing food policing are some of the potential barriers that affect the progress and employment of such effective strategies. Some multinational food companies have already research is warranted to evaluate the contextual barriers and facilitators and to adopt effective strategies to improve awareness among consumers, to encourage the endorsement of salt reduction by the food industry, and to facilitate the adoption of countrywide consumer-friendly food labelling. We concluded that salt consumption is high in India, although this assessment has been done primarily by subjective methods in India. People all across are recommended the same cutoff value of dietary salt consumption regardless of the diversity in dietary patterns and environmental conditions across the country. There is an urgent need to address these issues through evidence-based population research.
The Role of Salt on Food and Human Health
Salt in the Earth [Working Title]
Throughout time, salt (sodium chloride) played an important role in human societies. In ancient times, salt was used as a form of currency and to preserve foods, such as meat and fish. Besides, salt also assumed a major importance as food flavour enhancer. However, excessive salt consumption could result in serious health problems, related with hypertension and cardiovascular diseases, although this might be a controversial topic in the near future. The World Health Organization has made several policy recommendations to reduce salt intake and even implemented some policy approaches in several countries worldwide. Nevertheless, according to the European Food Safety Authority, approximately 75% of the salt we eat is already in the foods we buy. Thus, the best way to assure an effective reduction in salt consumption is to train our taste to the flavour of low-salt foods, although there is still a long way to go from awareness to action. The main goal of this chapter is to review the social and economic importance of salt throughout human history; its role in food preservation, food safety and food sensory evaluation; the impact of salt intake on human health; and the attempts to reduce or replace salt in food.
Periodicum Biologorum
High salt intake through food rich in salt is one of the important risk factors for hypertension, and even modest reduction in salt intake lowers the blood pressure (BP). In Croatia 91.6 % of the total territory is classified as rural and 47.6% of population live in rural regions. The study was conducted in order to determine salt intake and awareness on harmful effect of salt on BP, prevalence, treatment and control of hypertension in rural part of Sisak -Moslavina County (SMC), third largest county in Croatia.
Salt and Hypertension Hypothesis - Still Relevant
Hypertension Journal, 2018
Dietary salt intake is a common and important risk factor for hypertension. There has been a shift in the understanding of the pathogenesis of hypertension and the role that salt plays in its development-from the centrality of kidney, to the concept of salt sensitivity and more lately, hypertension as a disorder of endothelial function. There remains much heated debate and controversy about the relation between salt and hypertension, with both proponents and opponents pointing to observational, experimental, and epidemiological evidence supporting their claims. Other dietary factors such as refined sugars and potassium have also been identified as important contributory factors to hypertension, raising the question of whether the role of salt was as central as it was purported to be. While few would challenge the evidence showing the benefit of a low-salt diet in hypertensive patients, the contention is whether the same strategy of salt restriction should apply to normotensive populations to prevent hypertension, given observational data that low-salt intake may be associated with increased cardiovascular risk. With increasing prevalence of hypertension and burden of metabolic diseases worldwide, more evidence in the form of randomized controlled trials is required to determine whether a lowsalt intake should be recommended as policy, which must strive to benefit majority of the population without causing harm to the minority. Until then, the salt and hypertension hypothesis is likely to remain relevant in the foreseeable future.
[Hypertension and salt intake in an urban population]
Revista de saúde pública, 2003
To evaluate the salt intake and urinary Na+/K+ ratio in a randomized sample from an ethnically mixed urban population. A randomized residential sample of 2,268 individuals aged 25-64 in Vit ria, ES, was selected, of whom 1,663 (73.3%) reported to the hospital for standardized tests. Salt, Na+ and K+ intake was estimated from 12-hour urine excretion (7 p.m. to 7 a.m.) and from the monthly salt consumption at home reported in the interview. Clinic arterial pressure was measured twice under standard conditions by two trained investigators, using mercury sphygmomanometry. The Student t and Tukey tests were utilized for statistical analysis. Urinary Na+ excretion was higher in men and individuals of lower socioeconomic level (P<0.000). No difference between ethnic groups was observed. K+ excretion was unrelated to socioeconomic level and ethnicity, but was significantly higher among men (25 18 vs. 22 18 mEq/12h; P=0.002). Positive linear correlation was observed between urinary Na+ ex...
Journal of clinical hypertension (Greenwich, Conn.), 2016
Diets high in salt (sodium) are associated with a high burden of hypertension, premature death and disability The Global Burden of Disease Study, estimated that in 2013, there were 3.7 million deaths, 68 million years of life lost, and 74 million years of disability (DALYs) as a result of excess dietary salt. (Institute for Health Metrics and Evaluation, 2015 University of Washington, http://vizhub.healthdata.org/gbd-compare/, accessed Dec 22 2015) One half of blood pressure related disease occurs in people with raised blood pressure within the normal range. However, high dietary salt increases blood pressure in this normal range and in those with hypertension. High dietary salt causes an estimated 30% of hypertension or over 300 million people to have hypertension (1;2).
Dietary salt intake and hypertension in an urban south Indian population--[CURES - 53]
The Journal of the Association of Physicians of India, 2007
The aim of the study was to determine the mean dietary salt intake in urban south India and to look at its association with hypertension. The Chennai Urban Rural Epidemiology Study (CURES) is an ongoing population based study on a representative population of Chennai city in southern India. Phase 1 of CURES recruited 26,001 individuals aged > or = 20 years, of whom every tenth subject (n = 2600) was invited to participate in Phase 3 for detailed dietary studies and 2220 subjects participated in the present study (response rate: 84.5%). Participants with self-reported history of hypertension, diabetes or heart disease were excluded from the study (n = 318) and thus the final study numbers were 1902 subjects. Dietary salt, energy, macronutrients and micronutrients intake were measured using a validated semi-quantitative food frequency questionnaire. Diagnosis of hypertension was based on the National Cholesterol Education Programme (NCEP) Adult Treatment Panel III criteria. Logisti...
Dietary Salt Intake and Hypertension
Electrolytes & Blood Pressure, 2014
Over the past century, salt has been the subject of intense scientific research related to blood pressure elevation and cardiovascular mortalities. Moderate reduction of dietary salt intake is generally an effective measure to reduce blood pressure. However, recently some in the academic society and lay media dispute the benefits of salt restriction, pointing to inconsistent outcomes noted in some observational studies. A reduction in dietary salt from the current intake of 9-12 g/day to the recommended level of less than 5-6 g/day will have major beneficial effects on cardiovascular health along with major healthcare cost savings around the world. The World Health Organization (WHO) strongly recommended to reduce dietary salt intake as one of the top priority actions to tackle the global non-communicable disease crisis and has urged member nations to take action to reduce population wide dietary salt intake to decrease the number of deaths from hypertension, cardiovascular disease and stroke. However, some scientists still advocate the possibility of increased risk of CVD morbidity and mortality at extremes of low salt intake. Future research may inform the optimal sodium reduction strategies and intake targets for general populations. Until then, we have to continue to build consensus around the greatest benefits of salt reduction for CVD prevention, and dietary salt intake reduction strategies must remain at the top of the public health agenda.
Salt and Hypertension: Is Salt Dietary Reduction Worth the Effort
In numerous epidemiologic, clinical, and experimental studies, dietary sodium intake has been linked to blood pressure, and a reduction in dietary salt intake has been documented to lower blood pressure. In young subjects, salt intake has a programming effect in that blood pressure remains elevated even after a high salt intake has been reduced. Elderly subjects, African Americans, and obese patients are more sensitive to the blood pressure-lowering effects of a decreased salt intake. Depending on the baseline blood pressure and degree of salt intake reduction, systolic blood pressure can be lowered by 4 to 8 mm Hg. A greater decrease in blood pressure is achieved when a reduced salt intake is combined with other lifestyle interventions, such as adherence to Dietary Approaches to Stop Hypertension. A high salt intake has been shown to increase not only blood pressure but also the risk of stroke, left ventricular hypertrophy, and proteinuria. Adverse effects associated with salt intake reduction, unless excessive, seem to be minimal. However, data linking a decreased salt intake to a decrease in morbidity and mortality in hypertensive patients are not unanimous. Dietary salt intake reduction can delay or prevent the incidence of antihypertensive therapy, can facilitate blood pressure reduction in hypertensive patients receiving medical therapy, and may represent a simple cost-saving mediator to reduce cardiovascular morbidity and mortality.